This blog post is kindly sponsored by iChoc. All thoughts and opinions are my own.
This vegan panna cotta cake is a super simple and delicious white nougat crisp chocolate pudding dessert that is quick and easy to make with just 3 ingredients! It’s the perfect no bake dessert for anyone who loves white chocolate, nougat and hazelnuts!
White Chocolate Pudding Cake
Today we have a white panna cotta version of my delicious chocolate pudding cake aka the fastest chocolate dessert ever! For this recipe, all you need to do is combine all the ingredients in a saucepan and bring to a boil. Then pour into a mold and let it firm up. In terms of consistency, the dessert is more reminiscent of Italian vegan panna cotta and rather less of pudding – so the name! 🙂 You can make the dessert with white chocolate, but if you want an extra unique flavor, you should choose the iChoc “White Nougat Crisp”!
White Nougat Crisp Chocolate
This super creamy white hazelnut nougat chocolate with crunchy brittle pieces makes the pudding dessert just incredibly delicious! It is of course vegan and organic, made with Fairtrade cocoa butter and contains no unwanted additives, such as palm oil, soy lecithin, vanillin & Co.
In addition, the chocolate is 100% ecological and plastic-free wrapped in a compostable inner foil on wood fiber basis!
Panna Cotta Dessert with White Nougat Hazelnut Chocolate
If you’re craving hazelnut nougat or just want to serve a delicious dessert to your guests quickly, this gooey panna cotta is the perfect last minute recipe! Vegan Panna Cotta is super easy to make and requires no gelatin, eggs, heavy cream or any other dairy products! You’ll impress any skeptic with this vegan white nougat crisp dessert cake!
Which mold can I use?
I use an empty milk carton as the mold. However, you can also use another empty container or a regular loaf pan. If you prefer to serve individual portions, you can also pour the white chocolate mixture into custard cups or dessert glasses. Or pour everything onto a small deep sheet pan or into a square pan and cut the pudding into bite-sized cubes once it has set.
For this vegan nougat panna cotta recipe, you’ll only need 3 basic ingredients plus some optional sweetener and any toppings you like.
- Chocolate: e.g. the iChoc White Nougat Crisp.
- Plant milk: e.g. almond, hazelnut, cashew or soy drink.
- Agar powder
- Agave syrup: or other sweetener to taste if the milk is unsweetened.
How to make White Nougat Chocolate Panna Cotta Cake
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact quantities in the recipe card below!
Step 1: Combine all ingredients and bring to a boil.
First, finely chop the chocolate. Pour the dairy-free milk into a saucepan and dissolve the agar powder in it. Only then turn on the stove. Add agave syrup and chopped chocolate and let everything boil for 2-3 minutes while stirring.
Step 2: Let cool
Then remove from heat and pour into an empty milk carton (or into a cake pan or heatproof jars or custard cups). Allow to cool to room temperature first, then refrigerate for 1 hour to set.
Step 3: Serve
Once the custard cake is set, you can remove the dessert from the mold and dust with cinnamon to taste and garnish with hazelnut brittle, fresh raspberries and mint. Cut into slices and enjoy with melted chocolate!
How can I store the dessert?
Like other panna cotta or pudding desserts, the No-Bake White Nougat Crisp Cake will keep for about 3 days in the refrigerator.
This Vegan No-Bake Nougat Panna Cotta Cake is:
- Dairy-free (lactose-free)
- Without gelatin
- Quick and easy to make
- Chocolatey delicious!
- Can be made with any chocolate
- The perfect dessert for every day!
More amazing Vegan Chocolate Dessert Recipes
- Chocolate Mousse
- Hazelnut Pralines
- Peanut Caramel Snickers
- Coconut Chocolate Bars
- Peanut Ice Cream Bars
- Chocolate Banana Bread
- Zucchini Chocolate Bread
- The Best Brownies
- Chocolate Mug Cake
- Kinder Pingui Cake Bowl
- Banana Chocolate Pudding
If you try this easy white chocolate panna cotta cake recipe, feel free to leave me a comment and a star rating! And if you take a picture of your dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊
Vegan White Chocolate Panna Cotta (Easy Pudding Cake)Author:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 120 g iChoc White Nougat Crisp
- 500 ml plant milk e.g. almond, hazelnut, cashew or soy milk
- 1 tsp agar powder
- 2 tbsp agave syrup or other sweetener to taste if the milk is unsweetened
- hazelnut brittle
*Note: Check out the recipe video + step-by-step photos above!
- Finely chop the White Nougat Crisp chocolate.
- Pour the plant milk into a saucepan. Stir in the agar powder until it is completely dissolved. Then turn on the stove.
- Add the agave syrup and chopped chocolate and let the mixture cook for 2-3 minutes while stirring.
- Then remove from heat and pour into an empty milk carton (or cake pan or heatproof jars or pudding molds).
- Let cool to room temperature first, then refrigerate for 1 hour to set.
- Once the dessert is firm, you can remove it from the mold. Dust with cinnamon to taste and garnish with hazelnut brittle, fresh raspberries and mint.
- More tips and information are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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