Until recently, I was relatively unaware of just how great and delicious a vegan Argentinian chocotorta would be. In fact, it's now easily in my top 3 desserts of all time! Made from alternate layers of homemade coffee-dipped cookies, dulce de leche cream and chocolate ganache, you're going to be in heaven when you try this treat.
This classic South American dessert is like a cross between a chocolate cake and a tiramisu. I'm sure that alone is enough to convince many of you!
My chocotorta recipe is creamy, dreamy and totally delectable. I originally made this recipe when I was trying different desserts from around the world. If you haven't tried it before, you really need to as this is a veganized version and there aren't many other adaptions.
Also see my vegan tiramisu chocolate cake, vegan espresso chocolate chip cookies and vegan mocha cake recipes if you'd like to enjoy some similar coffee and chocolate vibes. It really is an awesome combination.
Why You Will Love This Recipe
- Amazing Layers - The layers that this chocotorta are made from are simply gorgeous. Chocolate ganache, dulce de leche cream and coffee cookies. What more could you want?! Some other layered treats that I have made include my vegan cookie dough tart and vegan caramel slices recipes.
- So Many Flavors in One - The flavors that I mentioned above are all delicious on their own but they also compliment each other greatly. As this is a creamy recipe, all the layers merge and blend together.
- It's Unique - It's not everyday that you see a dessert like this. I didn't even know that chocotorta existed until fairly recently. I love to try desserts from other countries as they are unique to me and you can uncover some hidden gems.
- Allergy Friendly & Plant Based - This vegan Argentinian chocotorta recipe is entirely vegan and dairy free.
- Cocoa powder - Use a high-quality cocoa powder if you can. It will significantly strengthen the chocolatey flavours, making the whole dessert richer as a result. Trust me, it makes a big difference.
- Granulated sugar - I've found that using white sugar bring out better results than brown sugar in this recipe when making the wafer cookies.
- Vegan block butter - Don't use a spread such as, vegan margarine for this recipe. The consistency is often to wet to be incorporated into the cookie dough.
- Vegan dulce de leche caramel - You need to mix this into the vegan cream cheese to create the caramel cream layer. I've linked to the recipe inside the recipe card so that you can make this. This is the same one that was used for my vegan twix cookies and vegan chocolate snickers cake recipes. Alternatively, you can use a store-bought dairy-free dulce de leche if you can find one.
- Instant espresso - The wafer cookies are dipped into hot espresso when layering the chocotorta. The coffee really intensifies the chocolate flavors, making this recipe irresistible.
- Vegan double cream - Adding this to the chocolate makes the topping smoother and of course, creamier. As the filling is so rich, I like to neutralize the taste of the chocolate ganache on top a little.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Coffee isn't for everyone and if you aren't a fan, I've got a plan for you. You can dip the cookies into a dairy-free milk. Use a plant milk such as soy milk, almond milk or oat milk while following the same recipe processes. They all make great dipping alternatives. Make sure that you keep the plant milk cool.
- Use a different kind of cookie. Some people like to use Oreos. They work quite well for crusts like in my vegan peanut butter cup pie, but the round shape of them makes it awkward when trying to make them fit perfectly into a square tin. If you can find a square or rectangular shaped vegan cookie, feel free to use it. Alternatively you can make my wafer cookie recipe which is linked inside the recipe card.
How To Make Vegan Chocotorta
For the full method, please refer to the recipe card at the bottom of this post.
1: Line three large baking trays with parchment paper. Set aside.
2: Make the chocolate cookie dough.
3: Roll the cookie dough out on a floured surface.
4: Cut the cookies out.
5: Place the unbaked cookies onto the baking trays and bake.
6: Let your chocolate cookies cool fully.
7: Line a large, square baking tin with parchment paper and set aside.
8: Make the dulce de leche cream by whipping together the vegan cream cheese with the dulce de leche.
9: Dip the cookies into the cooled coffee.
10: Make the chocolate topping.
11: Layer the cookies and the cream in alternate intervals, then pour over the chocolate topping. Place into the fridge to set.
12: Slice and serve.
Pack the cookies into the tin tightly - Before soaking the chocolate cookies in the coffee, place them into the tin while they're dry so that you can arrange them into a pattern where they fit tightly, without too many gaps. This will help the cake to set in the fridge properly.
Don't over-soak the cookies - The cookies will crumble and become soggy if they are over-soaked in them coffee, making it almost impossible to assemble the layers properly. Dunk them for a few seconds, then remove.
Making the dulce de leche cream - Making the cream filling for this recipe is really simple. Cream together the vegan cream cheese with the dulce de leche inside a stand mixer. It will be a little thick but not overly thick. Most of the thickening will take place as the chocotorta chills in the fridge.
Chocotorta is one of the most famous and popular desserts in Argentina, which shares many similarities with Tiramisu. It consists of chocolate cookies, dulce de leche, cream and coffee, translating literally to 'chocolate cake' in Spanish. It is most often made on special occasions such as, birthdays and eaten at home, as opposed to in places like restaurants
This layered cake is so soft that you can use a spoon! The main flavours that tend to dominate are the chocolate and coffee but the creaminess in between is always a very welcome addition.
Store this chocotorta in the fridge for up to 4 days. The flavors actually intensify as time goes. However, after the 4 day mark, it does also become a little drier.
More Easy Vegan Dessert Recipes
If you tried this Vegan Argentinian Chocotorta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Argentinian Chocotorta (Vegan)
For the cookies:
- Vegan chocolate wafer cookies 1 batch
For the dulce de leche cream:
- vegan dulce de leche caramel ¼ of a batch
- 450 g vegan cream cheese
For the dipping coffee:
- 200 ml instant espresso room temperature
For the chocolate topping:
- 120 ml vegan double cream
- 90 g vegan dark baking chocolate chopped finely
- Preheat your oven to 177 Celsius (350F).
- Line three large baking trays with parchment paper. Set aside.
Make the chocolate cookies:
- To a mixing bowl, add the all-purpose flour, cocoa powder, baking soda and salt. Whisk the dry ingredients and set aside.
- Cream together the granulated sugar and the vegan butter inside the bowl of a stand mixer, with the paddle attachment on a medium speed. When the mixture begins to combine, pour in the soy milk and vanilla extract. Keep creaming until fully combined and smooth.
- Gradually, add the dry mixture to the stand mixer bowl and turn down to a low speed while the mixture comes together. Once this happens, switch back to a medium speed until a dough ball can be formed with your hands.
- On a large, well-floured surface, roll out your cookie dough to about one-eighth of an inch thick (3.18mm). Use a 7.5cm x 4cm rectangular cookie cutter to cut out the cookies This should yield about 35-40 small chocolate wafer cookies.
- Carefully place the cut-out cookie dough in the fridge to chill for 25 minutes.
- Remove the unbaked cookies from your fridge. Place them onto the lined baking trays about 1-inch apart and bake in the preheated oven for 10-12 minutes. Let cookies cool fully on a cooling rack.
- In the meantime, line an 8x8 inch square baking tin with parchment paper that overhangs so that the cake can easily be removed.
Make the dulce de leche cream:
- Add the whisk attachment to a stand mixer and beat the vegan cream cheese on a medium-high speed until creamy. Add the vegan dulce de leche and continue to beat until combined. Set the cream mixture aside.
Assemble the cake:
- Dip the chocolate cookies into the room temperature, cooled espresso for a few seconds so that they are fully coated with coffee. Place the cookies into the base of the pan so that is completely covered and there is no space.
- Spoon half of the dulce de leche cream onto the cookie base. Use a palette knife to smooth it out over it. Then add another layer of cookies, carefully pressing them into the cream. Then add another layer of cream. Finally, add one more layer of cookies.
- Place into the fridge to firm up for 40-45 minutes.
Make the chocolate topping:
- Just before the cake has finished chilling make the chocolate topping. Add the vegan cream to a saucepan. When it begins to simmer, add the chocolate. Let it sit for a couple minutes then whisk until smooth.
- Pour the ganache over the cake and place back into the fridge for a further 5 hours. Slice and serve.
- Before soaking the chocolate cookies in the coffee, place them into the tin while they're dry so that you can arrange them into a pattern where they fit tightly, without too many gaps. This will help the cake to set in the fridge properly.
- The cookies will crumble and become soggy if they are over-soaked in them coffee, making it almost impossible to assemble the layers properly. Dunk them for a few seconds, then remove.
- Making the cream filling for this recipe is really simple. Cream together the vegan cream cheese with the dulce de leche inside a stand mixer. It will be a little thick but not overly thick. Most of the thickening will take place as the chocotorta chills in the fridge.