Easter Chocolate Ripple Cake
Recipe type: Dessert
Serves 10-12
  • 3 x 270g Ayam Coconut Cream, chilled
  • 1 tablespoon Caster Sugar
  • 1 teaspoon Vanilla Essence
  • 1 x 250g packet Arnotts Chocolate Ripple Biscuits
  • 1 pkt Vegan Chocolate Eggs or Bunnies
  1. Open the coconut cream cans and scoop out the solid cream trying to avoid the watery liquid.
  2. Place in an electric mixer with the sugar and vanilla essence.
  3. Beat until combined.
  4. Individually butter each chocolate ripple biscuit with a teaspoon of the coconut cream and sandwich them together lying them down on a platter.
  5. Repeat this process until all the biscuits have been used up.
  6. Spread the remaining coconut cream over the cake, making sure to cover the sides and ends well.
  7. Place the vegan Easter eggs along the top of the cake in 5-10cm spaces.
  8. Chill overnight to set and soften the biscuits.
  9. To serve, slice on a diagonal angle and serve with some fresh berries.
  10. Serving suggestion – You can heat a little brown sugar and coconut cream in a pan, cool and drizzle over before serving or alternatively fill the chocolate ripple biscuits with caramel/coconut cream/ crushed vegan honeycomb /berries etc
Recipe by The Vegan Pantry at https://theveganpantry.com.au/sweets/easter-chocolate-ripple-cake/