This Vegan Icebox Cake is made with vanilla pudding, blueberries and peaches. The perfect, super easy, no-bake Summer dessert you need right now.
(Pro tip: this dessert goes perfect with these vegan summer recipes.)
The Best Vegan Vanilla Icebox Cake Recipe
You know what? I don’t really like baking and cooking in the Summer. It’s way too hot in the kitchen and all I think about is ice cream. I don’t feel like turning on the oven or stirring cream for half an hour.
That’s why I love this recipe. It’s insanely easy. No cooking, no baking, no nothing. Just take everything out of their packaging, arrange them, pop in the fridge and EAT.
A light vanilla-flavored heaven with juicy, tart blueberries and sweet peaches. Topped with as much whipped cream as possible, of course. Absolute perfection.
Ingredients for Vegan Vanilla Ice Box Cake
You will need the following ingredients to make this easy Summer dessert:
- graham crackers: or any biscuits you prefer (I used what I found in the cupboard)
- vanilla pudding: I used store-bought (from Alpro)
- fresh blueberries
- fresh, ripe peaches
- maple syrup
- vegan whipped cream
- a glass food container from IKEA (this size is perfect for 2 servings.)
How to make Vegan Vanilla Icebox Cake
Step 1: Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz IKEA glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
Step 2: Mix the blueberries with the maple syrup in a small separate bowl.
Step 3: Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
Step 4: Repeat the layering process until you have 3 layers of crackers.
Step 5: Refrigerate the cake overnight or for at least 14 hours.
Step 6: When serving, top with whipped cream and more berries/peach slices.
How far in advance can you make this Vegan Icebox Cake?
Ideally, you should refrigerate it overnight, or for at least 12-14 hours, so the crackers/cookies have enough time to soften.
What can you add to Vegan Icebox Cake?
Basically anything you’d like!
- more fresh fruit of your choice
- more whipped cream
- JAM! – I recommend using a thin layer of blueberry jam for a burst of flavor!
Vegan Vanilla Icebox Cake with Pudding, Blueberries & Peaches
Ingredients
- 5 oz graham crackers / vanilla biscuits (~140g)
- 1 1/2 cup vanilla pudding (store-bought or homemade)
- 1 cup fresh blueberries
- 2 medium peaches thinly sliced
- 2 tsp maple syrup
- whipped cream (dairy free) to top
Instructions
- Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz IKEA glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
- Mix the blueberries with the maple syrup in a small separate bowl.
- Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
- Repeat the layering process until you have 3 layers of crackers.
- Refrigerate the cake overnight or for at least 14 hours.
- When serving, top with whipped cream and more berries/peach slices.
Notes
More tasty vegan dessert recipes:
Did you make this Vegan Icebox Cake with Vanilla Pudding?
Let me know in the comments below!
