Made with fresh fruit, coconut milk, and gluten-free grahams, this vegan ice box cake is simple and refreshing.
The day after Independence day, a little cat showed up at our door. She pawed and mewed cutely, determined to be let in. I’ve had cat allergies as long as I can recall, so I was determined not to let her in. I gave her a bowl of cold water and some food, and went about my business.
When she showed up again the next day exhibiting the same behavior, my willpower dissolved and I allowed her to cross the threshold. “The moment I start to sniffle, you’re out,” I told her.
But the sniffles never started and she promptly developed a short-lived pattern of coming and going at leisure. I say short-lived because that Friday, I was out for my run when I spotted her sweet visage on a lost cat flyer. I dashed home to dial the number, and a grateful woman with pretty French braid came to pick her up immediately. With kitty safely on her way home, I refilled my water bottle and resumed my run.
In truth, I was slightly disheartened that she’d gone …
… but the cat showed up again on Monday.
The woman with the pretty braid had been the house sitter, so I alerted her real owners to her location. An our-parents-age couple came to get her. We chatted briefly, and I learned that they had a few other animals, some of whom bullied the cat. They were also the full-time caretakers of beloved relative, and they hinted heavily that they might consider finding a new home for the cat. I hinted heavily back that my husband and I would love to have her.
When the cat visited again two more times, it appeared that a decision had been made by all parties involved. The couple came by to drop off some litter and veterinary information, and Jason and I darted off to Target to get a litter box.
I’m not totally sure why I’m not as allergic to her. I sniffled a bit after the first full night she spent with us, but some cetirizine took care of that. Some quick research revealed that light-coated female cats have fewer allergen-inducing proteins than other cats. I’ll probably have to start vacuuming more often, which I should be doing anyways.
Forgive me in advance if I begin including cat escapades on this blog. I already feel a little dizzy and delirious when I spot her resting in the sun. She came with the name of Sammi, but we rechristened her Clover because she’s small and humble and sweet. I don’t know why she picked our door to paw at. I just know that I’m the happiest that I’ve been since I left North Carolina.
Like Clover, this cake is a true treasure. Sweet and tart fruit blend with coconut whipped cream to create a vegan version of a fruit fool. Because I was in an ambitious mood when I made this, I baked up my own grahams from this wonderful recipe (I had to sextuple the recipe….um…I don’t know if that’s a real word. I had to increase the amounts by six). But since that defeats the purpose of a no-bake cake, I suggest simply using your favorite graham brand. I’ll definitely be making those grahams in the future, just to snack on.
I loved how the sweet grahams complimented the sugary-tart fruit cream. It was a delightful combination, and simple enough to make at a moment’s notice. If you don’t have kiwis or mangoes, simply double up on the raspberries and blueberries. No need to fuss over perfect ingredients here. Like new friends, this cake was made to bring joy.
If you’re not familiar with making coconut whipped cream, check out Angela Liddon’s flawless tutorial here.
Vegan Rainbow Icebox Cake
- Milkfat from 2 cans of coconut milk
- 1/4 cup of maple syrup (plus more if needed)
- 1 cup of blueberries, smashed with a fork
- 2 cups of raspberries, smashed with a fork
- 4 kiwis roughly blended
- 2 mangoes, roughly blended
- 4 sheets of gf graham crackers
- a little coconut water from the can
- Whip the milkfat until high and fluffy.
- Add the maple syrup to the whipped cream and blend again.
- Divide the coconut whipped cream among the prepared fruit, making sure to reserve some plain white whipped cream for the top. (so you're spliting the whipped cream by 5)
- Stir the whipped cream into the fruit. Taste it all and add a little more whipped cream to the individual bowls as needed. I only needed to add a bit to the kiwis. Keep in mind that the grahams are already sweet. The tartness of the fruit goes refreshingly well with the grahams.
- Pour a little coconut water into the bottom of a 7x7 or 8x8 pan. Layer the first sheet of graham crackers. Spread the blueberry cream over the crackers, but make sure to reserve some to make a design with on top.
- Repeat, layering on more grahams, and then the raspberry cream, grahams, kiwi cream, grahams,mango cream, grahams.
- Spread the plain whipped cream over the last layer of crackers, and then use your reserved fruit cream to add a bit of color to the top.
- Refrigerate sit at least 4 hours, or overnight. Garnish with additional fruit if desired.
- Serve with love.