Chocolate Ginger Fridge Cake

Inspired by the GBBO final, this dairy free chocolate ginger fridge cake combines two of our favourite ingredients, Ginger Biccy Boms and chocolate! Together, they create a rich and fiery chocolatey delight, which is so easy to make! I made a big batch of this a few months ago as it keeps so well in the freezer. Having this in the freezer is perfect, as it means I can have the most delicious sweet treat on demand. My whole family loves this recipe so much and both of my nieces love it as well. To make this recipe even more delicious, we have used our fool-proof ginger biscuit recipe to add even more crunch to this. We hope you enjoy!

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Prep: 15

Cook: 30

Total: 45



    Ginger Biscuits

  • See link below
  • Chocolate

  • 100g (1 & 1/4 cup) coconut oil,110ml (1 cup & 1 tbl spoon) maple syrup,80g (3/4 cup & 1 tsp) raw cacao powder,Generous pinch of salt
  • Fillings

  • 75g ginger biscuits (crumbled into large pieces),40g roughly chopped pecans,40g roughly chopped dates,30g raisins (soaked in hot water for 5 minutes),4 quartered ginger Biccy Bombs (optional),Ginger biscuits (see recipe linked below)


  • Make the ginger biscuits and allow them to cool completely. In a large bowl, break them up into small chunks.

  • Chop all the fillings and add to the bowl with the biscuits.

  • In a small saucepan, melt the coconut oil and then remove it from the heat.

  • Whisk in the maple syrup and add a pinch of salt.

  • Whisk in the cacao powder and mix until glossy and smooth.

  • Pour the chocolate into the mixing bowl and gently fold through the filling ingredients.

  • Line a small loaf tin with clingfilm and pour in the mixture.

  • Place in the freezer to set for 30 minutes, or for 1 hour in the fridge.

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