It’s June which means Vegan Icebox Cake is on the menu!
basically June brings my husbands birthday and his birthday means vegan icebox cake!
I’m thankful because no ovens are required ~ it’s just a quick 2 ingredient ganache
and some store bought whipped cream and graham crackers!
It really doesn’t get much easier than this!
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 today will recognize the ice box cake as layers of graham crackers and chocolate pudding
Instead of the pudding 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:
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
First:: YOU HAVE TO PICK YOUR WHIPPED CREAM!
They are not all created equally! I have a full video explaining all about the different store brands
Whichever one you choose you will need about 5 cups of fully whipped cream
Substitute any thin crispy cookie that you like best in place of the graham crackers, digestive biscuits or Biscoff Cookies work great!
Nabisco Graham crackers are accidentally vegan just be sure yo do not get the ones with HONEY!
Make this entire dessert gluten free by using a gluten free graham cracker instead!
Additionally you can make it low sugar or sugar free with your favorite diabetic friendly cookies and any sugar alternative for the whipped cream like I did
WATCH HOW TO MAKE THIS AWESOME CAKE!
Vegan Icebox Cake
Ingredients
- 5 Cups Vegan Whipped Cream
- 1 Box Nabisco Graham Crackers 14oz
- 2 Recipe Vegan Ganache
Instructions
- If you are making my homemade recipe for vegan whipped cream, be sure to read the entire recipe post & you will have to prepare the base recipe a day ahead of time
- Prepare the vegan ganache & let it stand at room temperature to cool
- When you are ready to assemble the cake (or casserole) whip the cream to soft peaks then starting with a thin layer of whipped cream as the base & alternating the graham crackers & ganache & whipped cream ending with the whipped cream on top
- Refrigerate overnight to allow the whipped cream to meld with the graham crackers and soften
- Top with crushed graham crackers & a drizzle of extra ganache if you have any
Notes
I do not freeze whipped cream cakes
Hi, super excited to make this for my birthday cake in two weeks. I am going to flavor the ganache with orange, and was wondering what you’d recommend to do this? Just zest? Orange flavor? Not sure exactly how to flavor and not upset the ganache proportions…? Thank you!
Hi, sorry for the late reply I have not been getting notifications about comments! But yes to orange zest for sure, jack it up with a few tablespoons of zest! If you dont want the actual zest IN Your final though, steep the orange rinds in the milk you are using to make the ganache, them strain it and reboil it for the chocoalte part. You also add orange extract a teaspoon to the final ganche.
Gretchen what clear cake collar do you like to use? Is there a brand you like to use?