Creamy Chocolate Lasagna
Hello there half a million chocolate lasagna! You might think “what the hell is she talkin’ about?!”…”Is this dessert worth half a million dollars?!” No, it’s not, but I still have a reason to celebrate! My Instagram family grew to 500k followers! Yes, 500k, that’s half a million people and I still can’t believe it to be honest. To learn more about my Insta journey keep reading below. And if you are just here for the recipe of this vegan, gluten-free, creamy chocolate lasagna you better jump right to the recipe because you want to make this deliciousness ASAP.
500k Instagram followers
Normally, I don’t share a lot of personal stuff in my blog posts because I think most visitors never read my blog posts anyway. They jump straight to the recipe and that’s it. And I mean that’s totally fine, I know we all have a busy life and why should someone read a 700 words blog post about food?! Reaching half a million Instagram followers makes me very happy though. I know it’s just a number but I am proud of what I achieved in 3 1/2 years. Growing an Instagram account organically from ZERO to 500k is hard work.
Working 7 days a week and 14 hours a day is pretty normal for me. Blogging is certainly a full-time job and being a perfectionist can make it difficult to enjoy some off time. I often make one hundred photos a day and then I decide that they aren’t Insta worthy. Stupid, I know. Going to bed at 2-3 am is something I need to stop doing as well. But still, I love what I am doing and getting hundreds of sweet comments and messages on Instagram every single day makes me very happy.
I appreciate every single follower and to me, they actually aren’t just followers, they are my Insta family. I met so many amazing people on Instagram who became real friends and that’s really wonderful. So, if you are following my Insta journey, THANK YOU! I appreciate you! If you happen to like my photos and even leave comments, well THANK YOU SO MUCH! You are awesome and I am very grateful that you are part of my Insta family.
Vegan Chocolate Lasagna
Now back to this #veganfoodporn lasagna. I hope it’s worth 500k, haha. To me it definitely is, I always wanted to make this recipe and this was the perfect time to try it out. We are talking about 4 layers of creamy deliciousness! Is this a dessert I would eat on a daily basis? Probably not. But celebrating my Insta milestone AND Christmas in a few days made me realize that I need this yumminess in my life. And since it’s plant-based it’s simply like eating a salad… (just kidding).
Brownie Layer
As mentioned in the recipe below, you can actually use your favorite brownie recipe. I have linked to my best vegan brownies, however, any brownie recipe is fine. You can even go to a store and buy a brownie baking mix if you want to save time.
Cream Layer
I used silken tofu for the cream layer which made it super creamy. Adding coconut oil helps to firm up the layer a little bit and it also helps tastewise. But I know that some of you cannot eat soy, that’s why I also mentioned a second and even third soy-free alternative in the recipe notes. I also thought about making the cream layer for this chocolate lasagna with white (Japanese) sweet potatoes, however, this will result in a cream layer which isn’t very fluffy. It might still be an interesting and healthy option.
This Chocolate Lasagna is:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Can be made refined sugar-free
- Fairly easy to make
- Worth the few extra pounds of weight gain (just kidding, I tried to make it as healthy as possible)
- Soft and creamy
- Delicious
Should you recreate this creamy Chocolate Lasagna, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes. And if you are part of my Insta family, don’t be shy and say “hi” in the comments below.
Chocolate Lasagna
Ingredients
Brownie Layer:
- 1 batch of these brownies (*see recipe instructions)
Cream Layer:
- 24 oz (680 g) silken tofu (*see recipe notes)
- 8 tbsp (80 g) xylitol or sugar, powdered (*see recipe notes)
- 3 tbsp (40 g) coconut oil or vegan butter, melted
- 2 tsp vanilla extract
Pudding Layer:
- 2 cups (480 ml) plant-based milk
- 5 tbsp (50 g) xylitol or coconut sugar or regular sugar
- 4 tbsp (32 g) cornstarch
- 3 1/2 tbsp (20 g) cocoa powder
- 1-2 tsp vanilla extract
- 1 Pinch of salt
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- Prepare the brownies as per the instructions in this recipe. You can also make your favorite brownie recipe or use a store-bought vegan brownie mix. Bake the brownies in an 8"x 8" prepared baking pan and let cool.
- For the cream layer, put all ingredients in a high-speed blender or food processor and blend until the mixture is creamy. Pour HALF of the cream onto the brownie layer and put the pan into the freezer for about 30-60 minutes.
- For the pudding layer, put all ingredients in a saucepan and bring the mixture to a boil. Once it boils, reduce the heat and let the pudding simmer for 2-3 minutes. Pour the pudding onto the cream layer. Refrigerate or freeze for 10 minutes.
- Finally, pour the remaining half of the cream layer onto the pudding layer. Add 1/4 cup of dairy-free chocolate chips (optional) and refrigerate the pan for at least 4 hours (better overnight) to set. Store leftovers in the fridge for up to 4 days. Enjoy!
- Check the recipe notes below for a soy-free cream layer.
Notes
- You can use dairy-free, soy-free cream cheese instead of silken tofu, however, most brands contain a lot of fat. So, if you use store-bought cream cheese, definitely leave out the coconut oil. Depending on the thickness of the cream cheese you might need to add a splash of plant-based milk to thin out the cream cheese.
- Another soy-free alternative could be to use whipped coconut cream (the thick part of canned coconut milk after you put it in the fridge overnight). I haven't tried out this method, so I cannot say how well it works in this recipe.
- I recommend using powdered sugar for the cream layer. You can simply put Xylitol* or regular sugar in your high-speed blender and mix for a few seconds until it's a fine powder. *Desserts with Xylitol should be never given to dogs.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Thank you for another delicious recipe! Your effort on trying to make vegan dishes and cakes as healthy as possible doesn’t go unnoticed! 🙂 Greetings, Fanni
So happy to hear! Thank you, Fanni. 🙂
Hi Ela! Im from argentina and I couldn t found the silken soy but i found firm soy. They are not the same because yesterday i made the pie lemon with that soy and it was like granulated.
I would love to make this recipe, for which element i can reemplace the skined soy?
Hi, try to find the softest tofu and use that. Firm tofu is not recommended. 🙂
I made this dessert for my birthday, my friends which are not vegans they were blown away with this sweet. It is sooo good and easy to make, even for someone like me that is not very good at baking.
PS: After 2 days in the fridge it tasted even better.
Thank you Ella for your amazing recipes!
With Love,
Adriana
Hi Adriana! I am so glad it turned out great. Thanks for your wonderful feedback. 🙂
Hi Ela! I really want to make this delicious dessert but I don’t have a kitchen and the only thing I have is a conventional oven, can I still make it ???
Hello, you will need a fridge/freezer to make this dessert. If you don’t have a fridge or freezer, I would recommend making a different dessert. You can check out all of my desserts here: https://elavegan.com/category/desserts/ 🙂
How come I didn’t find this recipe sooner! It looks absolutely delicious. I’m gonna have to try it real soon.
I hope you will like it! 🙂
So freaking brilliant! Chocolate lasagna is now officially one of our favorite desserts. I changed the recipe up a bit because I can’t eat soy and, well, I was being lazy with the pudding layer and did my avocado/dates/cacao in a blender thang, but it was epic. Ela has some of my absolute favorite recipes and this is currently my FAVORITE!! Make this right now!
Sounds great, Kathleen! Thanks so much for your wonderful feedback. What did you use instead of the silken tofu? 🙂
If I want to make it in a 9×13 pan should I double the recipe?
Yes, I would say double the recipe! 🙂
This is going to be delicious! Making for New Years Eve! Did you put the chocolate glaze on top of your brownies for the chocolate lasagna recipe?
Hey, I didn’t put the chocolate glaze on top. 🙂
I wish you wouldn’t use a name commonly used to describe a classic savoury dish for a dessert! My first thought is “Eewwwww! CHOCOLATE lasagna? No thanks!” Having gotten that off my chest, it certainly looks delicious….i may even make this as an extra dessert for tomorrow (Xmas) and bring it round for other people who are alone….so thanks for giving me this idea!
Haha, it’s a common name for this dessert though. I hope you will like it. Merry Christmas! 🙂
This looks so good! I’ll have to make sure my will power is ready to stay strong otherwise I’ll devour the whole batch in one sitting haha
Haha! I hope you will like it! 😀
Omg this is the best vegan sweet lasagna I’ve ever seen! ????
Looks so amazing, Ela!
Will make it tomorrow for dessert ????
Lots of love,
Bianca ❤️
Thank you so much, Bianca! I hope you will like it.
Much love, Ela ❤️
Liebe Ela, das hört sich so toll an, das wird gleich für die Feiertage nachgemacht. Ich habe alles daheim. Übrigens mag ich Deine Rezepte sehr und Deine Käsesoße ist schon Standard. Ich mach keine andere mehr. Also Deine Arbeit lohnt sich auf jedem Fall. Herzlichen Dank dafür und Gratulation zu Deiner halben Million. Du verdienst eS!
Dankeschön liebe Karin! Ich freue mich sehr über deine lieben Worte.
Viele Grüße, Ela 🙂