October 19, 2021

Rocky Road Fridge Cake (gluten free, dairy free and vegan)

Who doesn’t love a slab of rocky road?! My gluten free, dairy free and vegan version is filled with biscuits, marshmallows and dried cranberries. It is super simple to make and is easily adaptable by adding in any dried fruit or nuts you may have in the cupboards. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions 

Which baking tin do you use for this recipe?

To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here.

Which marshmallows do you use?

To keep this recipe vegan, I used the Freedom Confectionary Mini Pink and White Marshmallows however, any marshmallows would work.

How long will they last?

They will last in an airtight container in the fridge for up to 7 days.

Which chocolate do you use for this recipe?

For this recipe I used Nomo dark and Nomo milk chocolate alternatives, however any dairy free alternatives would work.

Which biscuits did you use?

For this recipe any Free From digestive biscuit or cookie would work.

Print Recipe
4.50 from 4 votes

Rocky Road Fridge Cake

Prep Time10 minutes
Setting time3 hours
Servings: 12 slices


For the rocky road

  • 150 g dairy free dark chocolate
  • 100 g dairy free milk chocolate
  • 100 g dairy free butter
  • 60 g golden syrup
  • 175 g gluten free biscuits (Digestives or cookies)
  • 75 g mini marshmallows
  • 75 g dried cranberries

For the topping (Optional)

  • 150 g dairy free milk chocolate
  • 50 g dairy free white chocolate


  • Line a 9" round springform baking tin with baking paper.
  • To a large saucepan add both kinds of chocolate, butter and golden syrup. Melt on a low heat until combined. 
  • Break the digestive biscuits into small bite size pieces and add to the chocolate mixture along with marshmallows and dried cranberries, mix well. (Optional, add any other dried nuts and fruit to the mixture)
  • Transfer the mixture to the lined baking tin and press down so that it is tightly packed in the tin. Leave to set in the fridge for 3 hours.
  • Optional topping: Melt the rest of the dairy free milk chocolate and pour over the top of the rocky road, smoothing with a knife. Melt the dairy free white chocolate and drizzle over the top, use a knife to swirl a pattern into the top. Place back in the fridge for an hour to set.
  • Cut the fridge cake into 12 slices. Store in the fridge.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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