Vegan biscuit cake

I had an experience some time ago where I craved dessert on the fly, but I wanted something that wasn’t loaded with sugar, dairy, or eggs. I kept postponing it for about two days until one evening I was suddenly hit with a craving, and I had nothing sweet at home. I don’t like to complicate things when a craving strikes, so I pulled out everything I had on hand and improvised a cookie salami without cheese, eggs, or milk – clearly vegan – and I whipped it up in no more than 20 minutes. The first time, I made a mess in half the kitchen, but I nailed it, and now I keep repeating it with small adjustments here and there based on what I feel like and what I have in the pantry.

That’s pretty much my story with this dessert; I make it often because, honestly, it’s quick, doesn’t require baking, doesn’t dirty a ton of dishes, and – the best part – you can customize it however you like or based on what you have in your cupboard.

By the way, if you’re thinking about trying it, you’ll find everything you need to know below, for real.

Preparation time: 15 minutes max (plus about 2 hours in the fridge if you have patience, but it works with just 30 minutes too, just not as firm).
Quantity: 1 roll – about 12-15 slices, depending on how thick you cut them.
Difficulty: anyone can do it, no technique required, just a bit of patience and some eye for texture.
If you have kids or want to impress someone with your “different” cooking, this is the kind of dessert you can’t mess up.

Ingredients for a decent-sized cookie salami (can be scaled up or down without hassle):

- 300 g vegan digestive biscuits (I prefer the plain version, not loaded with seeds that change the taste; I usually get them from the supermarket, checking to ensure they don’t have butter or milk)
- 1 tablespoon carob powder (adds a slight bitterness and color, plus it makes the dessert denser; you can skip it if you don’t have it, but it’s better with)
- 1 teaspoon raw cocoa (pulls the whole dessert toward a chocolate flavor; I sometimes add two if I want it more intense)
- 75 g raisins (must be soaked in warm water with a bit of rum essence or rum water; otherwise, they stay hard and don’t bind well; if you don’t like rum, vanilla works too)
- 75 ml melted cocoa or coconut butter (gives “body” to the mixture, binds it, and keeps the salami firm once cooled; I’ve tried palm oil, but it’s too greasy; I prefer coconut butter)
- multifloral honey (I add it to taste, generally 1-2 tablespoons, but it depends on how sweet the biscuits are and how sweet you want the dessert; agave or maple syrup also works)
- 3-4 tablespoons ground nuts (adds texture and flavor; for me, it’s essential, but you can skip it if you’re allergic)
- 2 tablespoons raw pumpkin seeds, coarsely ground (not essential, but they add a nice crunch)
- 2-3 tablespoons coconut or almond milk (use as needed – if it’s too dry, add more; if it’s too sticky, leave it as is or add crushed biscuits)

The biscuits serve as the base – they provide volume, texture, and hold everything together.
The carob and cocoa powders add flavor and a hint of chocolate color.
The raisins add sweetness and a bit of moisture.
The cocoa or coconut butter acts as a binder that also adds flavor.
The honey or sweetener is for taste – you have total freedom.
The nuts and seeds make everything crunchier and more interesting.
Coconut/almond milk regulates moisture, meaning it helps the “dough” come together instead of being crumbly.
If you want, you can add grated orange zest, dried apricot slices, or even broken vegan chocolate – everyone can customize it to their liking.

Step-by-step preparation, exactly how I manage this recipe:

1. Put half of the biscuits in a food processor and grind them into powder. Break the rest by hand – don’t crumble them too finely; you want to see larger pieces in the salami for texture.
2. If you haven’t done it already, soak the raisins in warm water with a bit of rum essence (or whatever you like) for at least 10 minutes. Then drain them well so they don’t wet the mixture too much.
3. In a large bowl, combine the biscuits (both powder and pieces), carob powder, cocoa, ground nuts, and pumpkin seeds. Mix everything with a spatula or large spoon.
4. Pour the melted cocoa/coconut butter over them, add the drained raisins, then add 1-2 tablespoons of honey and a bit of plant milk. Here’s the most important part: mix with your hands (it’s not the same with a spoon; you can feel the texture immediately) until everything starts to come together into a sticky “dough” that holds together. If it seems too dry and doesn’t stick, add a bit more milk. If it’s too soft, add some more crushed biscuits.
5. Turn the entire mixture onto a piece of baking paper, flatten it into a rectangle shape, then roll it up tightly, helping with the paper. Tightly seal the ends, like a candy.
6. Wrap it all in baking paper and refrigerate it for at least an hour, two if you have patience. Once firm, take it out and slice it with a thin, sharp knife (otherwise, it will crumble).
7. Arrange the slices on a plate, and if I want them to look fancier, I sprinkle some coconut flakes or ground nuts on top.

That’s it. It’s not rocket science; just don’t rush the chilling part, or it will cut poorly.

I make this recipe whenever I crave something sweet without spending hours in the kitchen. It’s perfect when unexpected guests arrive, when you want something to munch on while watching a movie, or when you need a healthier snack to take with you. I love that it doesn’t have eggs, milk, or butter – meaning everyone can eat it, vegan or not. It’s easy to modify – if you don’t have an ingredient, you can swap it out or skip it; no one will mind. It’s cheaper than any pastry from a bakery, plus you know exactly what goes into it.

Helpful tips, variations, and serving ideas

Helpful tips
- The most common mistake: adding too much liquid (plant milk or melted butter), making the mixture too soft and not binding. Add liquids gradually and mix well after each addition.
- Don’t let the raisins sit unsoaked – they become hard, and you’ll be pulling at them in every slice.
- If you use cocoa, choose a quality one, not the cheap stuff that’s just dyed; you’ll taste the difference.
- Always add larger broken biscuit pieces, not just powder, for texture. Just powder = it’ll come out like a paste.
- If you want it to be super smooth, press the roll well before refrigerating.

Ingredient substitutions/adaptations
- For a gluten-free version: use gluten-free biscuits, which you can find at any health store (or online).
- Don’t want raisins? Use cranberries, goji berries, or skip the dried fruit altogether.
- You can skip the pumpkin seeds and substitute them with almonds, pistachios, or leave them out altogether.
- If you want it to be honey-free (for strict vegans), use agave or maple syrup.
- Nuts can be replaced with hazelnuts, peanuts, or you can skip them for an allergy-friendly version.

Variations
- For a stronger chocolate flavor, add broken vegan dark chocolate.
- You can add grated orange or lemon zest for a different aroma.
- Without cocoa/carob, it will come out lighter in color, working as a “blonde salami.”
- For a “crunchy” version, add cornflakes or a handful of whole grains.
- If you want a visual effect, you can roll the salami in coconut or chopped pistachios before refrigerating.

Serving ideas
- It pairs well with strong coffee, black tea, or cold plant milk.
- It’s also great as a snack between meals or for lunchboxes for school/work.
- For festive platters, make several small rolls with varied ingredients and cut thin slices of different colors.
- You can also layer it in a glass with coconut cream or plant yogurt – it looks great for occasions.

Frequently asked questions

Can I use regular biscuits instead of digestive ones?
Yes, you can use any dry biscuits as long as they don’t contain milk and eggs if you’re sticking to the vegan aspect. The less fat they have, the more liquid you’ll need.

What if I don’t have a food processor?
You can put them in a bag and crush them with a rolling pin or the bottom of a glass. It won’t be as fine, but it doesn’t matter for this recipe.

Is carob powder necessary?
No, it’s mainly for flavor and color. If you only use cocoa, the taste will be more bitter, but many actually prefer it that way.

How long should it be kept in the fridge?
Ideally, 2 hours, but if you’re impatient, it can be sliced after 45-60 minutes; it just won’t be as firm. In hot weather, 3-4 hours is fine.

Can I freeze the cookie salami?
Yes, but the texture changes a bit after thawing, becoming softer. I don’t recommend keeping it for months in the freezer, but it’s fine for a week.

What else can I add to make it more “nutritious”?
You can add chia seeds, sesame seeds, oats, or pieces of healthier dried fruits. Just watch the liquid so it doesn’t get too wet.

Approximate nutritional values

If you’re interested in this aspect, a rough calculation would be: for 100 g of salami (about 2-3 slices), you have around 320-350 kcal, with 40-45 g of carbohydrates, about 12 g of fats (mainly from coconut butter and nuts), some protein (5-7 g, more if you add seeds and nuts), and quite low sugars if you don’t overdo it with honey/syrup. Compared to other sweets, it’s not too high in calories, especially since it’s not loaded with refined sugar. It also has some fiber, especially if you use bran biscuits, so it doesn’t keep you away from health, but it’s not diet food either. For a homemade dessert, it’s quite okay – no additives or powders, for sure.

How to store and reheat

Wrapped well in baking paper and stored in a container in the fridge, it lasts 4-5 days without issues, even a week if it doesn’t have fresh fruits. It doesn’t need reheating; it’s good cold. If you want to take it to a picnic, you can slice it and put it in small boxes; it won’t lose its shape. If you want to keep it longer, you can freeze the whole roll or sliced; it thaws quickly at room temperature.

That’s how it goes with my vegan cookie salami. It’s a crisis recipe, a craving recipe, or a “let’s not eat junk from the store” recipe. If you have questions or variations, let me know, as I often change things up here and there.

Biscuit salami, vegan recipe 1. Half of the biscuits are processed in a food processor until they become powder. The rest of the biscuits are broken into small pieces and placed in a bowl. 2. All the other ingredients are added and mixed carefully but firmly until a sticky but gathered dough is obtained. If it is too dry, a little coconut/almond milk can be added. 3. The entire dough is rolled out into a thin sheet on parchment paper, then tightly rolled into a log using the parchment paper. 4. The dough is well wrapped in parchment paper and refrigerated until it hardens well (I left it for about 2 hours). 5. It is sliced into rounds and served. Enjoy your meal!

 Ingredients: 300 g vegan digestive biscuits, 1 tablespoon carob powder, 1 teaspoon raw cacao, 75 g raisins soaked in water with rum essence and well drained, 75 ml melted cocoa/coconut/palm butter, multifloral honey to taste, 3-4 tablespoons ground walnuts, 2 tablespoons raw pumpkin seeds, coarsely ground, 2-3 tablespoons coconut/almond milk

 Tags:  cookie salami chocolate biscuit salami dessert with cookies cookie salami cake recipes cooking recipes hello biscuits sweet recipes