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Mister Man is no longer interested in cake for his birthday. So this year, he asked to have a certain frozen treat that Little Miss can’t have due to her dairy allergy. We offered him a cake version of that certain frozen treat that shall not be named, which he declined – but Little Miss was intrigued. The problem, however, is Little Miss’s dairy allergy. A traditional version was just not going to happen for her. Fortunately, she has me for her mom (I say with all modesty), and the promise of this frozen dream cake has had her on her best behavior all week.
Of course, Little Miss isn’t the only one we know with allergies. And those allergies don’t just cover dairy, so when I picked up the So Delicious Dairy Free® Frozen Treats to use as the base for my frozen dream cake, I wanted to be sure I made it into a recipe that they could enjoy, too. So yes, this frozen dream cake is also gluten free, soy free, corn free, and vegan. And did I mention that it tastes amazing?
When I cut the very first piece for photos (something I did with no one around because otherwise people start clamoring around me and rushing me), I planned to take just a bite to try it. I’m not showing how I pieced the frozen dream cake back together for dessert with my entire family because let’s just say that there’s more than just one bite missing. Holy cats is this good!
When I first came up with this idea, I knew I wanted to use So Delicious Dairy Free® frozen desserts because this is a brand we know and love and is the one Little Miss usually begs me to buy for her whenever we’re out shopping. It’s certified vegan, so you know it’s dairy free (and egg free), as well as being Non-GMO Project Verified. It contains no artificial flavors, colors, or preservatives, and I can find it at my local Walmart, which makes it a complete win in my book.
And did I mention the flavor options? When making my frozen dream cake, I literally sat at Walmart with the freezer door open (oops) for many long minutes debating between Cashew Salted Caramel Cluster and Coconut Milk Chocolate, Almond Milk Mocha Almond Fudge and Cashew Milk Snickerdoodle. Once again, I should not be shopping while hungry. I finally decided to go with a “near” classic and picked up two pints each of Cashew Milk Dark Chocolate Truffle and Coconut Vanilla Bean. There may or may not be one or two additional flavors still hanging out in my freezer “just for fun.”
To make this fantastic frozen dream cake, you need just a few other ingredients, all of which you can also pick up at Walmart. For the magic chocolate crunchies in the center of the frozen dream cake, grab some gluten free chocolate sandwich cookies, dark chocolate, coconut oil, and honey. The whipped topping needs just powdered sugar, vanilla, and two cans of coconut milk.
Eight Tips for Easy Frozen Dream Cake Creation:
- Whenever making a frozen cake like this, you want to use a springform pan. The springform pan makes it easy to release the sides of the cake. Bonus? Use parchment paper or a sheet of wax paper to line the bottom of the springform pan, which makes it that much easier to remove the frozen dream cake when it’s done and place it on your serving plate to decorate and enjoy.
- Make sure you leave a border of your So Delicious Dairy Free® Frozen Treat when you place that layer of magic chocolate crunchies. You want the two layers of your frozen treat to be touching. If your magic chocolate crunchies go all the way to the edge, your frozen dream cake layers won’t adhere to each other and your cake will slide around. No bueno!
- Make sure you freeze your layers before moving to the next step. Leave yourself two days for this project. Though each step just takes a few minutes, you want everything completely frozen before moving on to create clean layers. Two to three hours is sufficient time between steps, but I tend to do a step and leave it for most of the day or overnight just because I get busy.
- When you’re ready to remove the springform pan from your frozen dream cake, make sure the very edge of the pan is warm so it separates cleanly and doesn’t stick to the sprinform pan or rip away. The easiest way to do that? Use your kitchen sponge. Get it a little damp (squeeze out excess water) and place it in the microwave for 30 seconds until it’s hot but you can still grasp it. Run the sponge around the outside of the springform pan until it cools, flipping the side of the sponge touching the springform pan periodically.
- Don’t worry if your frozen dream cake doesn’t look perfect when you first remove it from the springform pan. Your non dairy whipped topping will fix it. Frosting fixes anything!
- Before you place your frozen dream cake onto your plate to decorate, cut strips of parchment paper and use them to line the plate. Once you’ve finished decorating the cake and it’s refrozen, carefully pull them out. This leaves you with a clean plate and makes it look that much more professional.
- Because your topping is frozen, when you first pull it from the freezer after applying your frosting, use a knife to carefully cut around the edge of the frosting – being careful to not cut through the parchment paper – to give it a clean edge and remove any excess. If you decide you “have” to eat that portion, I won’t blame you.
- When cutting your frozen dream cake, make sure to use a hot, sharp knife. This gives you clean edges and makes it easy to cut. The simplest way is to fill a glass with hot water from the tap and dip your knife in it between each cut. Make sure you have a towel handy to quickly wipe the excess water from the knife before cutting.
Frozen Dream Cake Recipe
Using the above tips, this is an easy cake to make. The magic chocolate crunchies (which you have to include in this frozen dream cake because they’re as much fun to say as they are to eat) can be made ahead of time, and I also stick my two cans of coconut milk in the fridge when I start so I don’t forget to do so later. I love how easy it is to find gluten free chocolate sandwich cookies now (they’ve always been dairy free, but gluten free rocks!), and for this recipe, you’ll scrape out the filling from them. What you do with that filling is up to you….
Place the chocolate sandwich cookies (sans filling) into the bowl of your food processor and pulse until they form crumbles. In a small saucepan, add the dark chocolate and coconut oil and turn the heat to low. Both chocolate and coconut oil melt at relatively low temperatures, so you don’t need much heat. Stir together until melted, then remove from the heat and add your honey before stirring again. Add about half the mixture to your cookie crumbles and pulse again to combine. The mixture should look a little wet but not be dripping with moisture. Add a little more if needed. This does not need to be exact, and you’ll save the extra for decorating your cake later. Or for serving over So Delicious Dairy Free® Frozen Treats straight from the freezer.
Once your magic chocolate crunchies are made, you’re ready to start assembling your cake. Pull out the first layer for your frozen dream cake, and let the So Delicious Dairy Free® soften on the counter.
If you’re in a hurry, you can put this into a glass bowl and put it in the microwave to defrost for 30 seconds at a time, making sure you stir between each jaunt into the microwave to ensure you don’t heat it too much. You want it just soft enough that you can stir it.
Once it’s to that point, quickly assemble your springform pan. As mentioned in the tips above, I like to line the pan with a piece of parchment paper, but this is not necessary if you don’t have any. You don’t need to grease your pan at all. Simply scoop the So Delicious Dairy Free® flavor into the center of the springform pan and use a spatula to smooth it to the edges.
Once it’s smoothed, sprinkle your magic chocolate crunchies over the So Delicious Dairy Free® Frozen Treat, being sure to leave a border around the edge with no crunchies. There’s no need to press them into the So Delicious Dairy Free® Frozen Treat. Once that is set, place the pan in the freezer for at least three hours to ensure it’s fully frozen.
After your first layer is fully frozen, you’ll repeat the steps with the second flavor of your So Delicious Dairy Free® Frozen Treat. I chose the So Delicious Dairy Free® Coconut Vanilla Bean as my top layer, and I found that it softened much more quickly than the Cashew Milk Dark Chocolate Truffle I used for the first layer.
Once the second layer is smoothed on, return your frozen dream cake to the freezer for another three hours.
When you’re ready to top the frozen dream cake with the whipped topping, remove the coconut milk cans from the freezer. Once you open them, you’ll want to drain the coconut water and just retain the solid coconut milk for this recipe. Add the coconut milk to your mixing bowl and whip. Once it is somewhat softened and is starting to lighten in texture, add the vanilla and a quarter cup of powdered sugar and mix again, starting at low speed so the powdered sugar doesn’t fly out. Whip for two to three minutes, then add another quarter cup of powdered sugar and repeat. This won’t become completely stiff, but that’s fine.
Once the whipped topping is thickened and all the ingredients are well incorporated, start to frost your frozen dream cake. As with any frosting, add it to the center of the top of your cake and use a spatula to smooth it from the center out. Once you have it frosted, return to the freezer for another hour.
The last step is decorating it. Little Miss decided she wanted a “Dalmatian” frozen dream cake instead of the “zebra” I had originally envisioned, so we added polka dots of the remaining magic shell all over the frozen dream cake (the coconut oil, chocolate, and honey). If you want to make a more traditional zebra striped pattern, instead of flicking the fork at your cake, dip the fork in the chocolate and drizzle is quickly across the frozen dream cake. It will harden almost instantly.
Lastly, carefully remove the parchment paper you have lining the edges of your cake to keep the serving plate clean. If you aren’t serving immediately, cover with plastic wrap and return to the freezer. This shouldn’t sit out for more than five minutes at a time.
Ready to make this yourself? Make sure you head over to the So Delicious Dairy Free® website so that you can sign up for their email list and get some money saving coupons on their products!
This frozen dream cake uses gluten free chocolate sandwich cookies, making it gluten free, dairy free, and vegan. It tastes amazing, and the chocolate crunchy layer makes it the perfect substitute for more traditional cakes.
- 2 oz dark chocolate
- 2 T coconut oil
- 1 t honey
- 15 creme filled chocolate sandwich cookies (creme removed)
- 2 containers So Delicious Dairy Free® Cashew Milk Dark Chocolate Truffle flavor (or your choice)
- 2 containers So Delicious Dairy Free® Coconut Vanilla Bean flavor (or your choice)
- 2 cans coconut milk, solid portion only
- 1 T vanilla
- 3/4 c powdered sugar
- Start by placing the coconut milk cans in the fridge, then begin making the magic chocolate crunchies. Scrape out the filling and place the chocolate sandwich cookies (sans filling) into the bowl of your food processor and pulse until they form crumbles.
- In a small saucepan, add dark chocolate and coconut oil and turn the heat to low. Stir together until melted, then remove from the heat and add honey before stirring again. Add about half the mixture to cookie crumbles and pulse again to combine. The mixture should look a little wet but not be dripping with moisture.
- Let the first So Delicious Dairy Free® flavor soften on the counter until it is just soft enough to stir. Once it's to that point, assemble springform pan, lining the bottom with parchment paper. Scoop the So Delicious Dairy Free® flavor into the center of the springform pan and use a spatula to smooth it to the edges.
- Once it's smoothed, sprinkle magic chocolate crunchies over the So Delicious Dairy Free® Frozen Treat, being sure to leave a border around the edge with no crunchies, then place the pan in the freezer for at least three hours to ensure it's fully frozen.
- After the first layer is fully frozen, repeat the steps with the second flavor of So Delicious Dairy Free® Frozen Treat. Once the second layer is smoothed on, return your frozen dream cake to the freezer for another three hours.
- To make the whipped topping, remove the coconut milk cans from the freezer. Open and drain the coconut water, retaining the solid coconut milk for this recipe. Add the coconut milk to your mixing bowl and whip. Once it is somewhat softened and is starting to lighten in texture, add the vanilla and a quarter cup of powdered sugar and mix again, starting at low speed so the powdered sugar doesn't fly out. Whip for two to three minutes, then add another quarter cup of powdered sugar and repeat.
- Once the whipped topping is thickened and all the ingredients are well incorporated, frost the frozen dream cake. Once frosted, return to the freezer for another hour. Once the topping is frozen, use the reserved magic shell (coconut oil, honey, and chocolate) to drizzle over the top of your cake as decoration.
- Serve immediately or return to the freezer, tightly covered, until ready to serve. Do not leave out for more than five minutes at a time.