Cherry, cranberry and chocolate no bake fridge cake is perfect for a vegan Valentines Day, Mother’s Day or as an Easter time treat.
This recipe is really simple yet the result is an indulgent, rich, delicious dark chocolate sweet treat with refreshing fruity notes.
No-bake cakes are commonly known as fridge bakes in the UK whereas over in Australia they have a no-bake Hedgehog slice which is very similar. Other popular names include fridge cakes, refrigerator bakes, no-oven cakes, and no-bake traybakes!
Whatever you call then are all super yummy and easy sweet treats.
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Vegan Cherry, Cranberry And Chocolate No-Bake Fridge Cake
The six ingredients for this recipe are digestive biscuits, dark chocolate, vegan butter, dried cranberries, glace (candied) cherries, and golden syrup.
To begin the digestive biscuits are crushed but not completely as some small chunky pieces are desired to provide the best texture. Dried cranberries and chopped glace cherries are mixed through the crushed cookies.
Next the vegan butter or margarine is melted in a small pan along with the dark chocolate and golden syrup. This mixture is stirred through the crushed biscuits and fruits.
The chocolate mixture is pressed into a square baking pan and the surface is levelled down firmly. Extra cherries and cranberries are pressed into the top of the no-bake cake. I like to arrange the cherries so that each slice will have one. This also makes it easier when slicing as the cherries act like a guide on where to cut!
Vegan cake sprinkles can be tossed over the fridge cake if liked but this is optional. Extra melted chocolate could also be drizzled over the top.
Now all that needs to be done is to place the fridge cake in the refrigerator for at least an hour before marking out portions. Once an hour or so has passed remove the no-bake cake from the fridge but keep it in the baking pan.
Mark and slice 16 squares and then return the cake to the fridge to set completely. This can take a few hours depending on how cold your fridge is.
That’s it! All done and ready to enjoy.
Check out the recipe notes and FAQs for substitute suggestions especially for the digestive biscuits and golden syrup. As well as a link to prepare a batch of home-made glace cherries if shop-bought are hard to find.
If you prepare this recipe do pop back and leave a comment below to let us know how you got on. We love receiving feedback.
Thanks so much x
How To Prepare Cherry, Cranberry And Chocolate No-Bake Fridge Cake
Cherry, Cranberry And Chocolate No-Bake Cake Recipe Notes And FAQS
Fridge bakes or no bake cakes are best stored in the refrigerator to avoid melting or softening the chocolate too much. Or store in a cool, dry area. Fridge cakes will keep in the fridge for 5-7 days.
Wrap the fridge bake up in greaseproof paper or kitchen foil. I like to keep the fridge cake in the baking pan that was used to prepare the no bake cake and add a layer of kitchen foil to cover.
Digestive biscuits or cookies are a popular type of biscuit in the UK. They are kind of plain, crunchy, and with a mild sweet malty flavour. Dipped into a cup of tea a digestive biscuit is super satisfying.
Digestive biscuits were invented in Scotland by 2 Scottish doctors in 1839 who wanted to create a biscuit that would be beneficial to digestion. Sodium bicarbonate which is an antacid was added to the biscuits.
In the US digestive biscuits may be difficult to source. However, in the US graham crackers are very popular and whilst not 100% the same as digestives these can be used to replace digestive biscuits in this recipe.
in Canada, Australia and New Zealand digestive biscuits should be easier to source. But if not the digestives can be replaced with an equally tasty alternative.
McVitie’s is the main biscuit manufacturer that produces the most popular brand of digestive biscuits in the UK and other countries.
McVitie’s digestive biscuits used to contain skimmed milk powder but recently produced digestives are now vegan friendly.
A few ideas (just make sure you use a vegan friendly variety)
* any crumbly biscuit (cookie)
*rich tea biscuits
* Scottish shortbread
* hobnob biscuits or Oaties
* bourbon biscuits
* custard cream biscuits
* lotus biscuits
* ginger nut biscuits
Glace cherries are also known as candied cherries. These fresh cherries have been cooked in a sugar syrup solution until very soft and sticky.
They are generally found in most UK supermarkets in small plastic tubs within the baking aisle and can come in red, green or a darker natural colour.
Candying fruit is a common preservation technique that has been practiced since medieval times.
Glace cherries are a popular ingredient especially around the festive season where they are added to Christmas cakes, puddings and breads.
For vegan baking ensure that any glace cherries used are free from animal ingredients.
If glace cherries are hard to come by consider making your own with this recipe from Bigger Bolder Baking. Once a batch of glace cherries are prepared they can last for up to a year in the fridge.
Yes. The dried cranberries can be substituted for goji berries, raisins, sultanas (golden raisins), currants, dried or freeze dried strawberry or raspberry pieces, dried dates, dried diced pineapple/papaya/melon or dried apple pieces. Any dried fruit can be subbed in.
Or if preferred omit the dried fruit and replace with small pieces or chopped up vegan sweets.
Vegan marshmallows are a tasty sub. If only large vegan marshmallows can be found simply dice these into smaller pieces.
Golden syrup is a popular baking ingredient in the UK and is a by-product of sugar production.
Lyle’s is one of the most common brands of golden syrup but many supermarkets have their own brand of golden syrup which is often less expensive. Lyle’s golden syrup is vegan friendly.
However if necessary for this recipe golden syrup can be replaced with light corn syrup, maple syrup, date syrup, agave syrup, brown rice syrup, etc.
However do use gluten-free digestive biscuits or similar gluten-free biscuits (cookies) as one of the main ingredients of digestive biscuits is wheat flour or wholemeal flour.
The rest of the ingredients should be safe for gluten-free diets but do check the ingredients of everything used just to be 100% sure.
More Vegan Sweet Treats To Brighten Up The New Year…
Jam and Coconut Sponge (served with hot custard)
72% extra dark chocolate (Dr Oetker brand) was used for this recipe! But any vegan chocolate can be used. Check the ingredients for the less expensive supermarket brands of dark chocolate as some are accidently vegan friendly and can be just as good as more expensive vegan chocolate.
Vegan Cherry, Cranberry And Chocolate No-Bake Fridge Cake
- Baking pan/dish about 8 inch by 8 inch (20cm by 20cm)
- parchment/greaseproof paper for lining pan, optional
- Small saucepan for melting chocolate, syrup and margarine
- small glass, cup or rolling pin for crushing digestives
- 225 grams digestive biscuits vegan friendly (use graham crackers if necessary)
- 113 grams vegan butter or margarine
- 87 grams cranberries
- 87 grams glace cherries (candied) see recipe notes for link to home-made glace cherries if necessary. Slice each cherry into 4 pieces.
- 2 tablespoons golden syrup or corn syrup/maple syrup etc
- 150 grams dark chocolate vegan-friendly, either a bar or chocolate chips
- 8 whole glace cherries each cherry sliced into 2
- 2 tablespoons dried cranberries more if preferred
- 2 tablespoons cake sprinkles vegan friendly ones, optional
- Prepare the baking dish by greasing with a little vegan margarine and lining with greaseproof paper. However, if using a non-stick pan that is actually non-stick then this stage may be omitted!
- Place the vegan butter or margarine and syrup into a small saucepan. Break the chocolate into pieces and place in the pan. Top tip: Dip the tablespoon measurer into hot water before scooping the golden syrup out of the tin as this will help the syrup pour into the pan much easier.
- Over a medium heat melt everything until its smooth and combined.
- Meanwhile add the digestive biscuits to the mixing bowl and using the base of a small cup, glass or the end of a rolling pin crush the biscuits into crumbs. But do leave quite a few pieces as small-medium chunky bits as the added texture is desirable in the finished no-bake cake.
- Tip in the dried cranberries and chopped glace cherries and stir through the crumbs and chunks of biscuit.
- Pour and scrape the melted chocolate into the biscuit mixture and stir until well combined.
- Scoop the mixture into the baking pan and level the surface down. Decorate the top with the extra halved cherries and dried cranberries. If using toss cake sprinkles over to finish.Top tip: Place a halved cherry on to the surface in such a way that each 16 squares will have a cherry top. Doing so helps guide the slicing into even portions.
- Place the no-bake cake into the refrigerator for at least an hour before removing and slicing into portions whilst still in the baking pan.
- Return to the refrigerator for at least another hour, preferably longer, to allow the no-bake cake to further harden up and set completely.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data does not include cake sprinkles but does include the extra glace cherry and cranberry topping.
- Fridge bakes or no bake cakes are best stored in the refrigerator to avoid melting or softening the chocolate too much. Or store in a cool, dry area. Fridge cakes will keep in the fridge for 5-7 days.
- Wrap the fridge bake up in greaseproof paper or kitchen foil. I like to keep the fridge cake in the baking pan that was used to prepare the no bake cake and add a layer of kitchen foil to cover.
- Digestive biscuits (cookies) can be replaced with graham crackers or any other crunchy biscuits.
- McVities plain digestive biscuits are vegan friendly (but do check the ingredients to be 100% sure). Many supermarket own brand digestives are also suitable for vegans.
- If preferred use an organic brand such as Dove’s Farm for less additives, etc. Or gluten-free digestives if necessary.
- Golden syrup can be subbed for light corn syrup, maple syrup, agave syrup, date syrup, brown rice syrup.
- Not a fan of dried cranberries? Use any dried fruit as a substitute or replace with vegan marshmallows.
- For this recipe I used Dr Oetker 72% dark chocolate but any vegan dark chocolate can be used.
- For vegan cake sprinkles check out the link within the ingredient list.
- If you would like to prepare your own batch of glace (candied) cherries check out the link within the recipe notes and FAQ section.