This Vegan Cake Bowl recipe is super easy to make at home and is as delicious as the original Kinder Pingui bar! Made with layers of soft chocolate cake, fluffy cream and crunchy chocolate on top, this plant-based dessert in a bowl will impress your whole family!
Vegan Cake Bowl “Kinder Pingui Style”
Kinder Pingui is a popular sweet treat in many families with children, and I’ve always loved the crunchy, cool bar from the refrigerated section, too! Since the traditional Pingui bars contain dairy ingredients, egg powder and various additives, I wanted to make a homemade vegan version which is 100% plant-based and healthier!
Admittedly, I found it quite difficult to bake such a super thin cake, as you know it from the traditional bars. So I keep it simpler by making a cake bowl that tastes just as delicious and is much faster to whip up!
Original vs. Vegan – Let’s compare the calories!
While Ferrero’s Kinder Pingui contains 446 calories (kcal) per 100g, this vegan cake bowl contains only 300 calories and the sugar-free version even only 350 calories per 100g. I made four small cake bowls for 2 servings each. However, you can also make one large cake bowl to share with your family and friends!
Pingui Variations
This recipe consists of 3 components: the vegan chocolate cake, the plant-based milk cream, and the dark chocolate glaze. Since the vegan chocolate cake can be also made with gluten-free flour, this recipe works gluten-free too!
If you want to try a different vegan Kinder Pingui variation, you could also include a layer of raspberry sauce, cherry compote, or strawberry filling. However, if you’re not a fan of fruity varieties, you could also opt for some peanut butter or caramel sauce. Or add a different flavor to the cream layer like coconut or almond instead of vanilla extract – Here you can get creative!
How to make your own vegan kinder pingui cake bowl
As always, I recommend checking out these step-by-step instructions first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Bake the chocolate cake
Start by baking the chocolate cake according to this recipe. I made half the amount for four 4.7-inch (12 cm) springform pans and baked them for 20 minutes. However, you can also make the whole recipe as instructed to make one large cake bowl. Then let cool the cakes completely.
Step 2: Whip the vegan milk cream
Next, beat the vegan whipping cream with the powdered sugar, vanilla extract and San-apart in a mixing bowl until stiff peaks form. Then fold in the soy quark (or thick yogurt or silken firm tofu) until just combined.
Step 3: Layer the cake bowl
Now cut the cakes in half and place the top layer upside down in the bowls, so that the top is facing down and the cut side is facing up. Spread half of the cream on top of the chocolate cake. Then place the next cake layer on top and spread the remaining cream on top. Chill for a few minutes while you melt the chocolate.
Step 4: Make the chocolate glaze
Finally, melt the chocolate with the coconut oil slowly over a water bath. Then pour the chocolate over the cake bowls and let it set in the refrigerator. Decorate with cherries, blackberries and mint as desired.
Tips and tricks to make the perfect cake bowl
- Chocolate Cake: It is best to wrap the freshly baked cakes in plastic wrap after cooling and place them in the refrigerator overnight. The next day they won’t be as crumbly, making it easier to cut them into even layers.
- Quick version: for a quick single serving, you can also just bake a chocolate mug cake in the microwave.
- Soy quark: you could also use silken firm tofu or your favorite thick dairy-free yogurt instead. If using a sweetened or flavored yogurt, simply omit the sugar or vanilla extract.
- Additional layer: as mentioned above, you could add another layer, such as raspberry sauce, cherry compote, strawberry filling or caramel sauce.
- Refrigerate: After layering the cake bowls, you can chill them for a a few minutes. This will help the chocolate to set faster and prevent the whipped cream from melting.
- Sugar-free: Use erythritol and sugar-free chocolate.
How can I store the cake bowl?
The assembled chocolate and cream cake bowl will easily keep for several days in the refrigerator and can also be frozen.
This Vegan Kinder Pingui Cake Bowl is:
- Dairy-free (lactose-free)
- Egg-less
- 100% plant-based
- Quick and easy to make
- Layered with fluffy sponge cake and airy cream
- Topped with crunchy chocolate
- Chilled & refreshing
- Super delicious!
- The perfect dessert for kids and adults alike!
More popular sweets made vegan
- Homemade Vegan Nutella
- Vegan Magnum Popsicles
- Rocher Pralines (Chocolate Hazelnut Truffles)
- Vegan Raffello (Coconut Balls)
- Vegan Snickers (Peanut Caramel Chocolate Bars)
- Chocolate Peanut Butter Snickers Cake
- Chocolate Cream Sandwiches “Milchschnitten”
If you try this vegan Kinder Pingui cake bowl, feel free to leave a feedback and a star rating in the comment section below! And if you take a photo of your dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying! 🙂
Vegan Kinder Pingui Cake Bowl
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Chocolate Cake
- ½ recipe chocolate cake
Cream Layer
- 150 ml dairy-free whipping cream or whippable coconut cream
- 150 g soy quark or silken-firm tofu or thick non-dairy yogurt
- 2 tbsp powdered sugar or other sugar/syrup to taste
- 1 tsp vanilla extract or other flavoring
- 3 tsp San-apart optional
Chocolate Glaze
- 150 g dark chocolate 70%
- 2 tsp coconut oil optional for a more stable cream
Instructions
*Note: Check out the recipe video + step-by-step photos in the blog post above!
Chocolate Cake
- First, bake the chocolate cake according to this recipe. (I made half the amount for 4x4.7" (12 cm) springform pans and baked them for 15-20 minutes. However, you can also make the whole recipe as instructed to make one large cake bowl).
- Then let the cakes cool completely (it's best to wrap them in plastic wrap and put them in the fridge overnight. The next day, they’ll be less crumbly and easier to cut).
- Once cooled, cut the cakes in half and place the top layer upside down in bowls so that the top is facing down and the even cut side is facing up.
Cream Layer
- In a mixing bowl, beat the dairy-free cream with the powdered sugar, vanilla extract and San-apart with an electric handmixer until stiff peaks form. Then fold in the soy quark (or thick yogurt or silken-firm tofu) until just combined.
- Spread half of the cream on the chocolate cake in the bowls and smooth it out. Then place the next cake layer on top and press down gently. Now spread the remaining cream on top and smooth it out again. (Optional: put the bowls in the refrigerator or freezer for a few minutes. Once chilled the chocolate glaze will set faster and the cream won’t melt.)
Chocolate Glaze
- Chop the chocolate and melt it slowly over a water bath. To make the chocolate more liquid, you can stir in a little coconut oil.
- Pour the chocolate on top of the cream in the bowls and let it set in the refrigerator.
- Enjoy!
Notes
- Quick version: for a quick single serving, you can also just bake a chocolate mug cake in the microwave.
- Soy quark: you could also use silken firm tofu or your favorite thick dairy-free yogurt instead. If using a sweetened or flavored yogurt, simply omit the sugar and/or vanilla extract.
- Additional layer: feel free to add a fruity layer, such as raspberry sauce, cherry compote or strawberry filling. A drizzle of peanut butter or caramel sauce is yummy, too.
- Sugar-free: use erythritol and sugar-free chocolate!
- Please read the blog post above for more information about the recipe!
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