vegan, gluten-free fridge cake

  • Yield:

    30 squares
  • Cooking Method:

    melting
  • Prep Time:

    20 mins
  • Cook Time:

    0 mins
vegan, gluten-free fridge cake

These fridge cakes are fun for all the family to make, as they are super easy, and the kids can smash biscuits and decorate the top with sweets or edible glitter! Great for busy times of the year like Christmas, it sits in the fridge ready for when needed. Best served direct from the fridge.

Ingredients:

  • 4 oz sunflower spread
  • 3 oz golden syrup
  • 1 oz raw cocao powder
  • 10 oz of biscuits* (use your free-from safe biscuits)
  • 1 oz honeycomb pieces**

Method:

  1. Prep tins, I use paper cases in bread tins as shown in photo.

    fantastic-fridge-cake
    sliced & ready to eat

  2. In a heavy based pan add the spread, syrup, cocoa powder and slowly melt on a low heat as you stir. DO NOT BOIL! Once it's all melted take off heat.

  3. Crush the safe free-from biscuits*, add them to the melted mix in pan, stir in and then add the honeycomb pieces. Press the lot into the prepared tins, I used my wooden pestle in a sandwich bag to really compress the mix down. Pop into the fridge for at least an hour before serving.

  4. We decorated ours with edible silver stars for crimbo but that is totally optional! Once the fridge cake is cooled lift the lot out and cut into squares. 

Notes:

*Use whichever free-from basic biscuits your children like the best.

**honeycomb bits can be bought at the shops or you can make your own using this very easy but effective recipe

The fridge cake is always best served direct from the fridge.