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Vegan white chocolate torte


A creamy, cheesecakey, white chocolate dessert with a zingy ginger crumb base.
Course Dessert
Prep Time 5 hours
Servings 12 People


For the base

  • 300 g Gingernut biscuits/cookies* (10.5 oz)
  • 90 g Vegan butter, melted (3/8 cup before melting)

For the filling

  • 600 g Vegan white chocolate (21 oz)
  • 375 ml Soy cream or full-fat coconut milk (1½ cups)

To top (optional)

  • Chocolate shavings
  • Icing sugar (to dust)


  1. Line a 9" round cake tin and clear some space in your fridge.

  2. Blend the Gingernuts in a food processor to make fine crumbs. If you don't have a food processor, you can crush them with the end of a rolling pin.

  3. Add the melted butter to the biscuit crumb and mix until combined.

  4. Press the mixture into the lined cake pan and pop it in the fridge while you prepare the filling.

  5. Melt the white chocolate over a very low heat. In a separate pan, heat the cream until bubbles form at the sides.

  6. Pour the cream over the melted chocolate and leave to stand for 5 minutes. Stir the mixture until combined and pour it into the cake pan, over the biscuit base.

  7. Place back in the fridge to chill for 4 hours until slightly firm.**

  8. Top with white chocolate shavings and dust with icing sugar before serving.

Recipe Notes

  • *Most are egg and dairy free but double check
  • **Don't worry if your vegan white chocolate goes a funny colour when melted. Once set, it will return to a beautiful white colour.
  • Find vegan white chocolate options in my chocolate guide.