Description
This refreshing Lemon Blueberry Icebox Cake is a delightful no-bake dessert featuring layers of gluten-free vegan graham crackers, fresh blueberries cooked into a luscious compote, and creamy vegan lemon whipped cream. Perfect for warm days, this cake sets in the refrigerator to develop its full flavors and offers a tangy, sweet, and fruity treat that serves 12.
Ingredients
Scale
Crackers
- 2 batches or 1 box vegan gluten-free graham crackers
Blueberry Compote
- 1 pint (approx. 340 g) fresh blueberries
- 1/4 cup (60 ml) water
- 1/2 cup (100 g) sugar
- 1 tsp (5 ml) vanilla extract
Lemon Whipped Cream
- 1 pint (473 ml) vegan heavy cream (divided; for whipped cream and lemon whipped cream)
- 11 ounces (312 g) vegan sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 1 tbsp (15 ml) vanilla extract
- 2 tbsp (6 g) lemon zest
- 2 tbsp (16 g) powdered sugar
Instructions
- Chill Your Bowl: Place a mixing bowl in the refrigerator or freezer to chill thoroughly, making it easier to whip the vegan heavy cream.
- Prep Blueberries: In a saucepan, combine the fresh blueberries, water, sugar, and vanilla extract. Cook over medium heat until the blueberries soften and the mixture thickens into a compote, then set aside to cool completely.
- Mix Lemon Whipped Cream: In the chilled bowl, whip half of the vegan heavy cream with powdered sugar until soft peaks form. Gradually add vegan sweetened condensed milk, fresh lemon juice, vanilla extract, and lemon zest, whipping gently until combined and fluffy.
- Layer the Cake: In a suitable serving dish, arrange a single layer of vegan gluten-free graham crackers. Spread a layer of lemon whipped cream evenly over the crackers, then spoon some of the cooled blueberry compote on top. Repeat layering with remaining crackers, lemon whipped cream, and blueberry compote.
- Chill and Set: Cover the assembled cake and refrigerate for at least 4 hours, or overnight, allowing the graham crackers to soften and all the flavors to meld perfectly.
- Prepare Extra Whipped Cream: Whip the remaining vegan heavy cream until stiff peaks form. Optionally, sweeten lightly with powdered sugar as desired. This will be used for garnish.
- Final Assembly: Before serving, spread or pipe the extra whipped cream over the top of the chilled cake. Garnish with additional lemon zest or fresh blueberries for an attractive finish.
Notes
- Use chilled mixing bowls and utensils to ensure the vegan heavy cream whips easily and holds its shape.
- For a stronger lemon flavor, increase the lemon zest to 3 tablespoons.
- Make sure the blueberry compote is fully cooled before layering to prevent soggy crackers.
- This dessert is best served within 2 days of assembly for optimal freshness.
- Leftovers should be tightly covered and stored in the refrigerator.
