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recipe image No-bake Eclair Cake

No-bake Eclair Cake - Vegan

No-bake Eclair Cake - Vegan

Vegans and dairy aficionados will unite in their love for this indulgent éclair cake. No oven is required, it's a breeze to whip up, perfectly balancing the airy delight of plant-based cream with the lusciousness of semi-sweet chocolate – every spoonful becomes a love letter to your taste buds. Serve it with a cappuccino, a side of fresh berries, or an extra dollop of whipped vegan cream; there's no wrong way to enjoy this no-bake éclair cake.

Vegans and dairy aficionados will unite in their love for this indulgent éclair cake. No oven is required, it's a breeze to whip up, perfectly balancing the airy delight of plant-based cream with the lusciousness of semi-sweet chocolate – every spoonful becomes a love letter to your taste buds. Serve it with a cappuccino, a side of fresh berries, or an extra dollop of whipped vegan cream; there's no wrong way to enjoy this no-bake éclair cake.

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  • Preparation timePrep time25 min
  • Ready inReady in4 hr
  • ServingsPortionsPortions 10
  • DifficultyDifficultyEasy

Ingredients

For the cake:
For the chocolate ganache:

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. In a chilled bowl, whip 2 cups of Plant Cream until stiff peaks form.
      2. In a medium bowl mix instant vegan vanilla pudding mix with 2 cups of unwhipped Country Crock Plant Cream.
      3. Fold vanilla pudding mixture to whipped Country Crock® Plant Cream until fully combined, set aside.
      4. In a 9 x 13 dish, arrange a layer of graham crackers to cover the bottom and spread half of the pudding-cream mixture on top of graham crackers.
      5. Again add a layer of graham crackers on top and spread the remaining pudding-cream mixture on top of graham crackers.
      6. Add a final layer of graham crackers.
      7. Cover the dish with plastic wrap and refrigerate the dish for 30 minutes.
      8. On a medium heat, add Country Crock® Plant Butter cubes and chocolate to a pan, stir continuously to make chocolate ganache.
      9. Bring the dish out of the refrigerator and spread the chocolate ganache on top of the graham crackers evenly. Refrigerate again for at least 4 hours or overnight.
      10. Slice and serve this delicious no-bake eclair cake and enjoy!
      Here's a sweet thought: when making this vegan eclair cake recipe, why not make more chocolate ganache than the instructions require? The extra can be used as a dipping sauce for fruit or as an icing-substitute for your next batch of brownies As a gift to your future self, free this dairy-free eclair cake to be served within two months or less. Just make sure to wrap it tightly when it first enters the freezer, and then to let it thoroughly thaw in the refrigerator prior to serving.

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