Vegan Icebox Cake has been renamed by me as the No Bake Meltaway Cake
Because it literally melts in your mouth with every bite!
You can seriously eat this entire vegan icebox cake without a second thought since it is so light and airy!
The original version of this cake ~ The Nabisco Icebox Cake
Was born in the early 1930’s when the electric icebox a.k.a the refrigerator, was starting to make its appearance in modern homes
Consisting of alternating layers of whipped cream and Nabisco Famous Chocolate Wafer Cookies
However most people will recognize the ice box cake as layers of graham crackers and chocolate pudding
My version today is quite simply the graham cracker version
But I’ve added a layer of chocolate ganache along with the best vegan whipped cream ever!
I’ve also decided to make this into a tall cake rather than the traditional casserole!
Notes for Success:
PICK YOUR WHIPPED CREAM!
They are not all created equally! I have a full video explaining all about the different store brands
Vegan whipped cream is much more stable than cow whipped cream so for me this cake gets better each day it sits in the refrigerator!
I have several options for vegan whipped cream here on my website
Substitute any thin crispy cookie that you like best in place of the graham crackers
Digestive biscuits or Biscoff Cookies work great!
Make this entire dessert gluten free by using a gluten free graham cracker instead!
Or make it refined sugar free with your favorite diabetic friendly cookies and monk fruit sugar for the whipped cream like I did!
I like to prepare this cake two days ahead of time, since it does need time for that whipped cream to absorb into the cookies
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS AWESOME CAKE!
Yield: 8-10
Vegan Icebox Cake
Prep Time
40 minutes
Total Time
40 minutes
Instructions
- If you are making my homemade recipe for vegan whipped cream, be sure to read the entire blog post & you will have to prepare the recipe a day ahead of time
- Prepare the vegan ganache and let it stand at room temperature to thicken and cool
- When you are ready to assemble the cake (or casserole) whip the cream to soft peaks and then layer starting with a thin layer of whipped cream as the base, then the graham crackers and ganache
- Repeating until everything is used up
- Refrigerate overnight to allow the whipped cream to meld with the graham crackers and soften
- Top with more crushed graham crackers and a drizzle of extra ganache if you have any
Notes
Vegan Icebox Cake must be kept refrigerated and will stay fresh for up to 1 week
I don’t like to freeze whipped cream cakes
