Chocolate Vegan Lasagne


I’m gonna be totally straightforward with this and tell you that it took me two days to create this crazy lasagne.

I could’ve done it in one, but because there is some refrigeration time required, I had to do it in phases.

Even though it took a while to make this masterpiece, it was worth every bit of effort.

Lasagne, the dessert or dinner kind, always requires lots of love and care to make each layer deliciously fit in with the rest.

I was inspired by Ela Vegan’s version of this recipe, because I wanted to create something unique for our housemate’s 29th birthday.

He’s not typically the kind of guy who likes to make a fuss about his birthday, so I thought a well-crafted cake paired with a quiet night in would do the trick for him. He loved it. :)


Now, if you’re thinking about making this dessert lasagne, I’d give yourself a good 4-6 hours.

It’s really fun to make, but patience is a main ingredient here.

A Saturday afternoon or Sunday morning creating this lasagne could mean music on, drink nearby (tea, coffee, wine…whatever you love!), and some creativity in the air.

Enjoying the process is where most of the fun is, so take your time and embrace your inner baker.

No matter how it ends up looking, I can bet your friends will love how it tastes and your creativity for turning an Italian dinner into a crafty dessert.

Plus, it creates loads of servings, so if you’re having a party, there will be some for everyone.

Or, if you’re like us and shared it amongst just a few, you’ll have plenty to enjoy for a couple of days afterwards (hello, extra calories).

You can even bring it to work and share it with your work mates!


This cake is vegan, gluten-free, and super tasty.

I love how it has a combination of warm and cold elements, as well as a soft and crunchy balance.

The vegan chocolate chips make the perfect topping, both for aesthetics and a good crunch, so don’t forget them!

If you make any alterations, let me know! I’m sure there’s a ton of variations you can make with this cake.

I’m excited to see what you create.




  • 24 oz tofu (680g)

  • 8 tbsp powdered sugar

  • 3 tbsp melted coconut oil

  • 2 tsp vanilla extract


  • 2 cups unsweetened almond or coconut milk

  • 5 tbsp coconut sugar

  • 4 tbsp cornstarch

  • 3 1/2 tbsp cocoa powder

  • 2 tsp vanilla extract


  • 1/2 cup of vegan chocolate chips

  • Heated chocolate cream as listed on the left


Dry Ingredients:

  • 3/4 cup coconut sugar

  • 1/2 cup cocoa powder

  • 1/4 cup coconut flour

  • 2 tbsp ground flax seeds

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

Wet Ingredients:

  • 1 x 15 oz can peas

  • 1 x 15 oz can chickpeas

  • 1/3 cup maple syrup

  • 1 cup coconut canned

  • 2 tbsp melted coconut oil

  • 2 tsp vanilla extract


Chocolate Cream:

  • 7 tbsp cocoa powder

  • 1/4 cup maple syrup

  • 2 tbsp coconut oil

  • 1 tsp vanilla extract

  • 1/2 cup of water

  • A dash of salt


  1. Preheat the oven to 390°F/200°C.

  2. First, we’ll make the brownie layer. To do this, combine the dry ingredients in a bowl, stirring until they’re mixed well.

  3. Blend all wet ingredients in a food processor, then add to the dry ingredients, stirring until they’re a well-combined batter.

  4. Pour batter into a rectangular or square baking dish, then put in the oven for 40-50 minutes. Check on the brownies at 40 minutes by sticking a fork or toothpick in the batter to see if there anything sticks. Ensure to remove brownies within 50 minutes from placing in the oven so they don’t burn.

  5. While the brownies are cooking, whisk the chocolate cream ingredients in a bowl. Cover the bowl and set aside until the lasagne is finished. This will be for your final drizzle topping. (Note: you can later heat the chocolate cream on the stove or in a microwave for a nice warm drizzle on top).

  6. When you have removed the brownies from the oven, leave them aside to cool.

  7. Next, we’ll make the cream layer. To do this, add all of the ingredients to a food processor and blend until creamy.

  8. Spread half of the cream layer on top of the brownies and place the tray in the refrigerator for 60 minutes or freezer for 30 minutes (depending on the time you have to create this).

  9. While the brownies and first cream layer are cooling in the fridge, we’ll make the pudding layer. To do this, combine all of the ingredients in a sauce pan and place over medium heat. Allow the mixture to boil/bubble, while ensuring to stir regularly. Once the sauce is well heated, reduce to a simmer until the cooling period for the brownie & cream layer is over.

  10. Pour the pudding over the cream layer and refrigerate for another 20 minutes or place in the freezer for 10 minutes.

  11. Remove the tray from the fridge/freezer and spread the second half of the cream layer on top of the pudding layer.

  12. Sprinkle vegan chocolate chips all over the tray for a garnish, then heat the chocolate cream in the microwave or on the stove before drizzling over the top lasagne layer.

  13. You can enjoy a slice immediately or place in the fridge for 3-4 hours to set.