Vegan Bounty Cake Recipe: Irresistible Chocolate-Coconut Delight by Sanne van Rooij

This stunning Bounty cake is sure to tempt anyone at first sight. As a recipe developer and author of Easy Vegan, Sanne van Rooij shares her foolproof method for this no-bake showstopper.

Sanne van Rooij explains: "Chocolate and coconut make the most delicious treats—like Bounty smoothies, bars, or this epic cake. It's one of my signature recipes that wins over skeptics. Guests often say, 'If vegan tastes this good, sign me up!' Perfect for impressing friends or family with something truly special."

Ingredients for 8 servings
Prep time: 20 minutes + overnight chill

• 200 g dates
• 125 g walnuts
• 125 g grated coconut
• 125 g cashew nuts
• 400 ml full-fat coconut milk
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 150 g dark chocolate

Equipment

• Food processor

Instructions

1. Process dates, walnuts, and 75 g grated coconut in a food processor until sticky. Press into a baking pan and chill.
2. Boil cashews 10 minutes until soft. Blend with 200 ml coconut milk, coconut oil, remaining 50 g grated coconut, and maple syrup until smooth. Spread over base and chill.
3. Heat remaining 200 ml coconut milk. Add broken dark chocolate and stir until melted. Pour over coconut layer and refrigerate overnight.

Enjoy!

Recipe from Easy Vegan by Sanne van Rooij (€20, Kosmos Uitgevers). Sanne inspires plant-based eating—read her full story in Santé (out October 10).