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Vegan Chocolate Lasagna With 4 Different Layers
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Vegan Chocolate Lasagna With 4 Different Layers

Indulge in a rich, plant-based dessert that brings together the best of both worlds: fudgy brownies and light, velvety cream. This vegan chocolate lasagna features a dense brownie base topped with a smooth vegan cream cheese mousse, a decadent dark chocolate ganache, and elegant chocolate shavings. It is the perfect sophisticated showstopper for any special occasion, ensuring a crowd-pleasing treat that is entirely free from animal products while maintaining a complex, delightful mouthfeel.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 6 hours
Servings: 12 servings
Course: No Bake Chocolate Desserts
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 box vegan brownie mix
  • 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
  • 16 oz vegan cream cheese, softened
  • 2 cups coconut whipping cream, chilled overnight
  • 1 cup powdered sugar, sifted
  • 1.5 cups dark chocolate chips (70% cocoa)
  • 1 tbsp coconut oil

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare the vegan brownie mix according to package instructions, substituting eggs with flax eggs.
  3. Bake in a 9x13 pan until just set but still moist.
  4. Cool the brownies completely before adding further layers.
  5. Whip the vegan cream cheese with powdered sugar until smooth.
  6. Fold in the chilled coconut cream carefully to maintain volume.
  7. Spread the cream mixture evenly over the cooled brownie layer.
  8. Melt the chocolate chips with coconut oil to create a smooth ganache.
  9. Pour the ganache over the cream layer and smooth with a spatula.
  10. Chill the lasagna for at least 6 hours to allow all layers to set before slicing.

Notes

Ensure the coconut cream is chilled for at least 24 hours to separate the fat for whipping. Use a hot knife dipped in boiling water and wiped dry before slicing to achieve perfectly clean, professional-looking layers.