Vegan Icebox Cake

Looking for a dessert that’s as refreshing as it is easy to make? Enter the vegan icebox cake—a no-bake wonder that’s perfect for warm days when you want something sweet without heating up the kitchen. This layered delight combines creamy plant-based goodness with just the right amount of indulgence. Whether you’re craving a cool treat to enjoy poolside or need a dessert that wows without the fuss, this vegan icebox cake has got you covered.

Vanilla pudding-

2 cups nondairy milk

¼ cup maple syrup

2 tablespoons cornstarch

½ teaspoon vanilla extract

Pinch salt

Graham crackers

1 cup blueberries

2 peaches, thinly sliced

1 tablespoons maple syrup

Put pudding ingredients (except vanilla extract and salt) in sauce pan. Set heat to medium low and whisk until thick. Once you notice thickness add vanilla extract and salt then continue whisking.

Put in the fridge for 30 minutes.

Spread a very thin layer of vanilla pudding onto the bottom of a glass food container, then top with an even layer of graham crackers.
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. Scoop out a serving.
Top with whipped cream and enjoy!

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