Cioccomenta (Chocolate-Mint) Vegan Cake

July 28, 2017

Inspired by the legendary cheesecakes, that are quick and easy to prepare, here’s our vegan proposal, ideal as a summer dessert.


  • 250 gr of vegan biscuits
  • 60 gr vegetable butter
  • 500 gr of soy cream for sweets
  • 500 gr of soy yogurt
  • 200 ml of mint syrup
  • 150 gr of chocolate drops
  • 3-4 gr of agar-agar powder


Chop up the biscuits into large pieces and add them to the softened vegetable butter at room temperature.

Line the bottom of a baking pan, with a removable edge, with baking paper. Place the biscuits on top by creating a uniform layer and put in the fridge for at least 20 minutes.

Melt the agar-agar powder in a little bit of soy cream and mix.

Whisk the remaining cream into stiff peaks. Then add the yogurt and the mint syrup. Mix well.

Finally, add the chocolate drops and pour all contents over the biscuits.

Place it back in the fridge and allow it solidify for at least 2 hours.