Vegan, Gluten-free Chocolate Mosaic Cake

I’ve loved this cake since I was a child and so I wanted to have a go at making it, however, I’ve updated the recipe to be an all natural, vegan and gluten-free option. I’ve had to adapt quite a few bits of the original recipe, especially as usually shop bought biscuits (such as Rich-tea or Digestives) are used to make the mosaic pieces in the cake and to make a healthier, gluten-free option I’ve opted to make my own biscuit.  The result is still indulgent but hopefully much better for you than the original.




  • For the biscuit:
    • 1.5  cups of oats
    • 2.5 cups of Brown Rice Flour
    • 4 tablespoons of Coconut Oil
    • 3/4 cups of Maple Syrup
    • Half a teaspoon of baking powder
    • 1 teaspoon of vanilla extract
  • For the cake mixture:
    • 1 cup of Almond Milk
    • 1/2 a cup of pecans
    • 1/2 a cup of walnut halves
    • 3 tablespoons of raw Cacao Powder
    • 1/2 a cup of maple syrup
    • 3 tablespoons of Coconut Oil



  • Preheat your oven to 200°C and start by making the biscuit:
    • Put all the dry ingredients: the brown rice flour, oats and baking powder into a food processor and blend until everything is mixed and the oats have become a flour.
    • Add in the maple syrup, coconut oil and  vanilla extract and blend again, make sure everything is thoroughly mixed (I mixed with a wooden spoon after blending)
    • The next step can be done in two different ways:
      • Flatten and roll out the mixture onto a flour covered surface. Then cut with cookie cutters into individual biscuits to place on a tray and bake. Doing it this way will mean you will have proper biscuits to spare if you don’t use all of the mixture in the cake.
      • Or a quicker option (this is what I did): Flatten out the entire mixture in a oven tin slightly greased with coconut oil making sure it isn’t too thick. Considering the biscuit will be crumbled into the cake anyway I decided to opt for this quick option instead.
    • Once you have picked your preferred method of baking the dough, leave in the oven for about 40-50 minutes until the mixture has hardened and become golden. Once baked, leave to one side until it is cool.
  • For making the cake:
    • Mix the almond milk, coconut oil, cacao powder and maple syrup together throughly making sure the coconut oil is liquid and completely mixed in. I did this in a food processor to make it easier.
    • Add in the pecans and walnut halves to break them down slightly. Reduce their size but don’t break them down completely as these will also make part of the ‘mosaic’ and add texture to the cake.
    • Once the biscuit is cool, crumble it into the mixture in varying sizes, and mix it in ( I used about 3/4s of the biscuit I made, but you could use more if you wanted to).
    • With the mixture ready, lay out a large piece of clingfilm onto a flat surface and pour the mixture out into the middle.
      • Start rolling up the mixture in the clingfilm from both sides wrapping it tightly and making it into a sausage shape (you can also make the top slightly pointy so that slices appear triangular when cut rather than round).
      • Tie the cling film on both sides. I then wrapped another piece of clingfilm around this to hold the mixture even more firmly so that it would set nicely.
    • Place the rolled cake mixture into the freezer to set. I’m not quite sure what the minimum amount of time for this is but I left mine in overnight. Then transfer to the fridge before eating. Make sure to store this cake in the fridge.






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