Vegan S’mores Icebox Cake (Runner-Up Recipe Contest Winner)

Our 2016 Raise a Pint Recipe Contest has come to a close, and this vegan s’mores icebox cake was the Runner-Up champ in the Coconut Milk Frozen Dessert Category. It was created by Lacy of Making it Milk Free and uses So Delicious CocoWhip (found in the freezer section!). Everything Lacy whips up is dairy-free, and she also caters to gluten-free with her recipes.

Our Test Notes: Vegan S’mores Icebox Cake

Admittedly, we were a little gun-shy on this recipe at first, because we’ve been a heavy on icebox cakes and s’mores goodies lately. But we couldn’t deny the creativity and intrigue in Lacy’s recipe. Each layer in this vegan s’mores icebox cake veers slightly away from tradition. The result is something much grander than we had anticipated. Sarah took this vegan s’mores icebox cake on in her kitchen, and provided the following feedback:

I really like everything about this cake. For starters, the recipe works well. I like the creativity of the heated marshmallows mixed with the CocoWhip, the pudding recipe is good, and the layers are very pretty. It also tastes good! Everyone here (kids and adults) liked it very much. I also appreciate that she provides an alternative technique for browning the marshmallows if you don’t have a kitchen torch.

Special Diet Notes: S’mores Icebox Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, vegan, and vegetarian.

Vegan S'mores Icebox Cake

 

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Prep time

40 mins

Cook time

8 mins

Total time

48 mins

 

Author: Lacy of Making it Milk Free

Serves: 1 8x8-inch cake

Ingredients

Chocolate pudding:

• ⅓ cup sugar
• 3 tablespoons non-GMO cornstarch
• 2 tablespoons cocoa powder
• ¼ teaspoon salt
• 1¾ cup So Delicious Dairy Free Unsweetened Vanilla Coconut Milk

Marshmallow filling:

• 1 cup vegan mini marshmallows (such as Dandies)
• 1 container So Delicious Dairy Free CocoWhip (thawed)

Remaining ingredients:

• 1 package original graham crackers* (see below for gluten-free ingredient swap)
• 1 package chocolate graham crackers* (see below for gluten-free ingredient swap)
• ½ cup vegan mini marshmallows
• ¼ cup graham crackers, crushed into crumbs
• Dairy-free chocolate syrup (optional - like Ah!laska)

Instructions

For the pudding layer:

1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Turn the heat on to medium and whisk in the coconut milk until combined. Continue whisking as it heats up and begins to thicken (do not allow it to boil or it may burn). Cook until the mixture is a pudding-like consistency, but keep in mind that it will also continue to thicken as it cools.
2. Pour the mixture into a small bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the pudding until cooled (about 2 hours).

To assemble:

1. When you are ready to assemble to cake, line an 8x8-inch glass baking dish with plastic wrap. Leave excess plastic wrap overhanging each side of the dish; you will use this to cover the top of the cake once assembled.
2. Place the 1 cup of vegan mini marshmallows in a large microwave-safe bowl and heat for about 30 seconds, until the marshmallows are puffy and warm. Gently fold in the container of CocoWhip.

Layer in this order:

1. original graham crackers in a single layer
2. half of the chocolate pudding mixture
3. chocolate graham crackers in a single layer
4. half of the marshmallow/CocoWhip filling
5. original graham crackers in a single layer
6. half of the chocolate pudding mixture
7. chocolate graham crackers in a single layer
8. half of the marshmallow/CocoWhip filling

Chill and Serve:

1. Once you have completed the layers, fold the overhanging plastic wrap over the top to completely cover it. Place the baking dish in the refrigerator and allow to set overnight.
2. Before serving, fold back the plastic wrap, sprinkle the top of the cake with crushed graham crackers, top with more mini marshmallows and use a kitchen torch to lightly toast them**. Then drizzle with a bit of chocolate syrup. Cut into squares and serve cold.

Notes

*Gluten-free Option: You can use gluten-free graham crackers, or Enjoy Life Crunchy Cookies in Vanilla Honey Graham and Double Chocolate flavors. Also, some varieties of graham crackers do use honey and may not be considered strictly vegan. However, Nabisco and some generic varieties offer honey-free.

**Torchless Option: If you do not have a kitchen torch, place the mini marshmallows on a silicone baking mat on a cookie sheet. Place the sheet under the oven broiler until lightly browned. Remove from the oven and allow to cool for a minute or two. Use a small spatula to transfer the marshmallows from the baking sheet to the top of the cake.

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