Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DairyFreeGoodness #CollectiveBias
When thinking about after school snacks, the word “cake” typically does not come to mind (unless, of course, I happen to have some leftover cake).
Some milk and cookies, a scoop of ice cream or a handful of pretzels typically fill the bill.
But when challenged to create a dairy-free back to school recipe using Silk® Peach & Mango Dairy-Free Yogurt Alternative, I knew that I wanted to make a cake.
Specifically, an ICEBOX CAKE.
Now, if you’ve made icebox cake before you’re probably as excited as I am right about now. And if you haven’t? Get ready to GET excited.
Icebox cake is typically made by layering cookies and whipped cream in a pan or on a plate, and freezing up the whole thing overnight. The cookies absorb the whipped cream and magically turn “cake-like”, making this the most ridiculously easy and downright delicious dessert you are likely to serve up anytime soon.
I took inspiration from the flavors in Silk® Peach & Mango Dairy-Free Yogurt Alternative and decided on a tropical-themed cake, using a quick-cooking strawberry jam and a whole mess of vanilla wafers (I went with a vegan and gluten-free brand but feel free to use whatever you like, or even switch up the cookies entirely – graham crackers or ginger snaps would work beautifully here).
I was excited to try Silk® Peach & Mango Dairy-Free Yogurt Alternative, a snack I can feel good about giving my family. Each serving contains 6 grams of plant-powered protein, live and active cultures and is also an excellent source of calcium and Vitamin D. What it DOESN’T contain? Artificial flavors or colors, high fructose corn syrup or saturated fat.
I picked up my ingredients at Walmart:
And got to work!
And because this is no more complicated than tossing ingredients into a pan – and because this recipe was also going to be dairy-free – I wanted to share with you my bullet-proof technique for making coconut whipped cream.
Yup. 100% dairy-free WHIPPED CREAM.
And all you need is a can of coconut milk – which happens to pair perfectly with this tropical-themed dessert. The keys to successful coconut whipped cream are chilling the can overnight, and popping the mixer bowl/attachment into the freezer before whipping things up.
It’s that easy.
It’s hard to get back into the swing of things after a blessedly long and relaxing summer – this cake is a great (and easy!) way to keep things celebratory, healthy and a bit “summertime” too!
For just a little bit longer……
Click here for more dairy-free inspiration!
1 pint fresh strawberries, trimmed and halved
3 tablespoons maple syrup
(1) 13-ounce can full-fat coconut milk, refrigerated overnight
(2) 5.3-ounce containers Silk® Peach & Mango Dairy-Free Yogurt Alternative
(2) 5.3-ounce containers Silk® Strawberry Dairy-Free Yogurt Alternative
about 4 dozen vanilla wafers (gluten- and dairy-free, if desired), plus additional for topping
Line an 8″ x 4″ loaf pan on both sides with plastic wrap, leaving an overhang on all sides. Place your mixer bowl and whisk attachment in the freezer.
Place the strawberries and maple syrup in a saucepan and cook over medium heat, stirring till mixture simmers. Cook till thickened, mashing up the berries with the back of your spoon, about 15 minutes. Refrigerate and keep chilled till ready to use (to chill quickly, transfer the jam to a small bowl set in a larger bowl filled with ice before putting in the fridge).
Turn the chilled can of coconut milk upside down and open. Carefully pour out the liquid (either discard, drink or use in a smoothie), leaving only the solids behind. Transfer the solids to your chilled mixer bowl and beat on high for a few minutes, till thick and creamy. Transfer half of the whipped cream to a medium bowl and fold in the Silk® Peach & Mango Dairy-Free Yogurt Alternative. Fold the Silk® Strawberry Dairy-Free Yogurt Alternative into the whipped cream remaining in the mixer bowl.
Spread a bit of the peach-mango cream on the bottom of your lined loaf pan. Top with a layer of vanilla wafers. Top with half the remaining peach-mango cream and spread evenly. Top with one-third the strawberry jam and spread evenly. Top with another layer of vanilla wafers. Top with half the strawberry cream and another third strawberry jam. Repeat layering, cover and freeze overnight.
To serve, use the plastic wrap to transfer the cake to a serving plate. Remove plastic and discard. Top cake with crumbled reserved cookies.
This delicious recipe brought to you by Sheri Silver