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

Vegan S’mores Icebox Cake (Runner-Up Contest Winner) requires approximately 48 minutes from start to finish. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 131 calories. For 17 cents per serving, you get a side dish that serves 8. If you have dairy free milk, dairy free milk, sugar, and a few other ingredients on hand, you can make it. This recipe from Go Dairy Free has 6 fans. It is a good option if you're following a dairy free diet. With a spoonacular score of 32%, this dish is not so amazing. Similar recipes include Smoky Chipotle Vegan Gingerbread Cake (Runner-Up Contest Winner!), Blackberry Crisp Ice Cream Sandwiches (Runner-Up Contest Winner), and Drumstick Ice Cream Cake (Grand Prize Contest Winner).

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.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).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.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.original graham crackers in a single layerhalf of the chocolate pudding mixturechocolate graham crackers in a single layerhalf of the marshmallow/CocoWhip fillingoriginal graham crackers in a single layerhalf of the chocolate pudding mixturechocolate graham crackers in a single layerhalf of the marshmallow/CocoWhip fillingOnce 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.

 

Step by step:

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).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.

3. 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 Coco

4. Whip.original graham crackers in a single layerhalf of the chocolate pudding mixturechocolate graham crackers in a single layerhalf of the marshmallow/Coco

5. Whip fillingoriginal graham crackers in a single layerhalf of the chocolate pudding mixturechocolate graham crackers in a single layerhalf of the marshmallow/Coco

6. Whip filling

7. Once you have completed the layers, fold the overhanging plastic wrap over the top to completely cover it.

8. 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.

9. Cut into squares and serve cold.

Nutrition Information:

covered percent of daily need