White Nougat Panna Cotta Cake

Cut-resistant pudding as a quick vegan dessert

Today we surprise you with a dessert from the milk carton. Excuse me? If you’re in a hurry, our White Nougat Panna Cotta Cake with only 3 basic ingredients is just the thing for you. Instead of using special containers, you can simply use an empty plant milk carton – everyone has one in the house. Of course, you can also use something else and the toppings can be varied according to your mood as well. What you definitely need: iChoc White Nougat Crisp Chocolate, plant milk and agar-agar. It’s very easy to make, always tastes good and is great to serve thanks to its firm consistency.


For 8 servings

For the Panna Cotta Cake

  • 120 g iChoc White Nougat Crisp Chocolate
  • 500 ml plant milk, e.g. almond, hazelnut, cashew or soy milk
  • 1 tsp agar-agar
  • 2 tbsp agave syrup or other sweetener (optional)

For the topping (optional)

  • cinnamon
  • hazelnut brittle
  • raspberries
  • mint leaves

How to make it

1. Finely chop the chocolate.

2. Pour the plant milk into a saucepan. Stir in the agar-agar until it has completely dissolved. Only then turn on the cooker.

3. Add the agave syrup (optional) and chopped chocolate and bring to the boil, stirring, for 2-3 minutes.

4. Then remove from the cooker and pour into an empty plant milk container. Alternatively, use a loaf pan, 8 heatproof glasses or 8 custard cups.

5. First allow to cool to room temperature, then place in the fridge for 1 hour to set.

6. As soon as the dessert gots cut resistance, you can remove it from the mould. Dust with cinnamon to taste and garnish with hazelnut brittle, fresh raspberries and mint.


Many thanks for this great recipe creation to Bianca Zapatka from the blog of the same name. Bianca is one of the best-known vegan influencers in Germany with over 740k followers on Instagram.

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