Ice box cake is one of my favorites. It’s so easy to make, and always a crowd pleaser. To make this vegan version, I made crispy vegan cookies, though you’re welcome to replace with your favorite store bought brand. The whipped coconut cream is so delicious, and you can mix and match your favorite jam. Enjoy!

INGREDIENTS

I built mine on a 10 inch cake platter.

3 cups coconut whipped cream (recipe below)

5 dozen vegan cookies (recipe below)

1 1/2 cups peach jam

1 teaspoon lemon zest

DIRECTIONS

On a large plate or serving platter, spread 1 tablespoon of coconut whipped cream on the bottom to anchor cake to plate. Top with cookies in a circular pattern, about 8 or 9 inches wide.

Using a spatula, cover cookies evenly with coconut whipped cream, then top with cookies. Top the next layer with jam. Repeat until you have 5 or 6 layers of cookies. Refrigerate overnight (this is necessary! it makes the cookies soft and cake-y). Garnish with lemon zest if you like, slice and serve.

INGREDIENTS (COCONUT WHIPPED CREAM)

3 to 4 cans coconut milk (full fat is necessary, I used Native Forest)

3 tablespoons agave nectar or maple syrup

1 tablespoon vanilla extract

DIRECTIONS

Set the cans in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the cans and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on high until peaks form, about 2-3 minutes. You want the peaks to be very stiff, since this is supporting your whole cake.

INGREDIENTS (VEGAN VANILLA COOKIES)

3 flax eggs (2 tablespoons flax + 5 tablespoons water)

3/4 cup vegan butter, softened

9 tablespoons golden syrup (or dark corn syrup)

6 teaspoons vanilla extract

3/4 cup almond butter

1 1/2 cup brown sugar

1 1/2 teaspoon salt

1 1/2 teaspoon baking soda

4 1/2 cups gluten free flour

3/4 teaspoon xantham gum

DIRECTIONS

In a large mixing bowl, prepare flax eggs by mixing flax and water and letting rest for 5 minutes.

Add softened vegan butter, golden syrup, vanilla extract, almond butter, brown sugar, salt, baking soda and beat on a low with a mixer, or vigorously whisk. Add gluten free flour and anthem gum to the rest of the ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. Cover and chill dough for at least one hour, preferably overnight.

Preheat oven to 350 degrees.

Form dough into 1 inch balls, then flatten with your thumb on a cookie sheet, leave about 2 inches for spreading. Bake for 10 to 12 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let the cookies cool completely on the pan.