7.11.2016

S'mores Icebox Cake (vegan with a gluten-free option)

I love to bake and cook. But during the hot summer months, it can be nice to switch it up a bit with some no-bake recipes or grilling recipes so I can keep my kitchen (and the rest of the house) nice and cool while still enjoying some delicious food. 

S'mores are a quintessential summer treat. I love to incorporate the flavors of some classic favorites in fun new ways, and this S'mores Icebox Cake does that perfectly! By making it a day in advance and letting it set up in the refrigerator, the cookie/graham cracker layers get nice and soft to create a cake-like texture. 


The warm, gooey toasted marshmallows are the just the icing on the cool and creamy cake. ;)

This recipe is my entry in the Coconut Milk category of the the Go Dairy Free summer recipe showdown sponsored by So Delicious Dairy Free. Be sure to read the details about the contest below and if you feel so inclined to vote for my entry, it would be so appreciated! :) 


Raise a Pint Recipe Contest:

Watch for amazing recipes by 21 talented bloggers, authors and recipe creators in this summer’s Go Dairy Free recipe contest, sponsored by So Delicious Dairy Free.  The entrants will use So Delicious Coconut Milk Frozen Desserts or Cashew Milk Frozen Desserts to create the Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favoritesThe recipe contest winners will be announced in August, and will include two $500 grand prize winners and two $250 runner-up winners.
Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPintFull Details Here: http://sodeliciousdairyfree.com/thrive/raise-a-pint/



S’mores Icebox Cake (vegan with a gluten-free option)

Chocolate pudding:
Marshmallow filling:
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
  • Chocolate syrup (optional)

For the pudding layer:
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Turn 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 mixture is a pudding-like consistency (it will continue to thicken as it cools also).

Pour mixture into a small bowl, place plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cooled (about 2 hours).

To assemble:
When you are ready to assemble to cake, line an 8x8 glass baking dish with plastic wrap, leaving excess overhanging each side of the dish (you will use this to cover the top of the cake once assembled).

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. Remove from microwave and gently fold the container of CocoWhip into the marshmallows.

Layer in this order:
  • original graham crackers in a single layer
  • half of the chocolate pudding mixture
  • chocolate graham crackers in a single layer
  • half of the marshmallow/CocoWhip filling
  • original graham crackers in a single layer
  • half of the chocolate pudding mixture
  • chocolate graham crackers in a single layer
  • half of the marshmallow/CocoWhip filling
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.

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: use gluten-free graham crackers and chocolate graham crackers, or Enjoy Life Crunchy Cookies in Vanilla Honey Graham and Double Chocolate flavors.

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




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