Vegan No-Bake Berry Cake

This Vegan No-Bake Berry Cake is the ultimate easy-to-make summer dessert ☀️. With just 5 ingredients and 20 minutes to make. Layers of luscious coconut whipped cream, fresh berries, and graham cracker cookies transform in the fridge as the crackers absorb moisture, creating a magically delicious cake-like texture. Simply assemble, chill, and enjoy!

This Vegan No-Bake Berry Cake looks and tastes fancy but is secretly so easy to prepare. Creamy coconut, juicy berries, and sweet graham crackers that soften to cakey perfection. The fresh berries add a burst of tartness that balances the rich coconut cream, making every bite oh-so delicious. 🍓🫐🍰

This icebox cake is the summer treat you will make on repeat all summer long. Assemble in advance and chill in the refrigerator until you're ready to serve. The result is a fancy-looking, fancy-tasting, sweet treat perfect for summer gatherings, BBQs, or any occasion when you want an easy-to-throw-together dessert without heating up the kitchen. It’s ideal for those hot days when turning on the oven is the last thing you want to do!

Ingredients:

• Fresh Berries: You can use all one kind of berry or a mix; I used strawberries, blueberries, and raspberries.
• Coconut Whipping Cream: You can buy coconut whipping cream in the health section of your grocery store, health food stores, or online. If you cannot find it, you can use premium full-fat coconut milk. See the recipe notes for more details.
• Powdered Sugar: to sweeten the whipped cream.
• Vanilla Bean Paste or Vanilla Extract: I use vanilla bean paste because I love the vanilla bean specks it adds but use what you have on hand.
• Vegan Graham Crackers: I used my homemade vegan graham cracker recipe. I usually make a big batch ahead of time and then freeze them for use later. You could alternatively use a store-bought vegan graham cracker. You could also try using vegan digestive biscuits or Biscoff cookies for another variation. If needed you could try a similar gluten-free cookie.

How to Make Vegan No-Bake Berry Cake:

Prep the berries: Remove any stems or leaves. If using strawberries, hull and slice them.

Make the whipped cream: In the bowl of a stand mixer or a large mixing bowl, add the coconut whipping cream, powdered sugar, and vanilla. Whisk the mixture until fluffy.

Assemble the cake: Spread a few tablespoons of the whipped cream in the bottom of a 9" x 13" (23 cm x 33 cm) baking dish or pan to stop the graham crackers from sliding around. Use a very small amount. Add a single layer of graham crackers. Break crackers as needed to make them fit.

Take ⅓ of the whipped cream and dollop it on top of the graham cracker layer, then gently spread with a spatula. Spread ½ of the berries over the whipped cream.

Top with another layer of graham crackers, another ⅓ of the whipped cream, and the remaining berries. Finish with a final layer of graham crackers and the remaining ⅓ of the whipped cream.

Chill: Cover with plastic wrap or foil and chill in the fridge for at least 4 hours, but no more than 48 hours. You will know it's ready to enjoy when it is tender all the way through when pierced with a skewer or sharp knife.

Serve: Garnish the vegan no-bake berry cake with extra berries as desired, slice, and enjoy.

This Vegan No-Bake Berry Cake is...

• 5 ingredients
• 20 minutes to make
• the perfect summer dessert

Other Fun Vegan Summer Desserts:

• Vegan Strawberry Shortcake
• Easy Vegan Lemon Squares
• The Best Vegan Rice Krispie Squares
• Vegan Strawberry Oat Bars
• Vegan Vanilla Ice Cream
• Vegan Strawberry Cheesecake Popsicles

If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

5 from 5 votes

(click stars to vote)

Vegan No-Bake Berry Cake

This Vegan No-Bake Berry Cake is the ultimate easy-to-make summer dessert ☀️. With just 5 ingredients and 20 minutes to make. Layers of luscious coconut whipped cream, fresh berries, and graham cracker cookies transform in the fridge as the crackers absorb moisture, creating a magically delicious cake-like texture. Simply assemble, chill, and enjoy!

Prep: 20 minutes mins

Chill Time: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 12

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Ingredients

 

½1x2x

• ▢ 3 cups (16 oz/455 g) fresh berries, plus more for garnish (you can use all one kind or a mix; I used strawberries, blueberries, and raspberries)
• ▢ 2 cans (400 ml/13.5 fl oz each) coconut whipping cream, chilled in the fridge overnight (I used this one; see notes for more options)
• ▢ 6 tablespoons powdered sugar
• ▢ 2 teaspoons vanilla bean paste or vanilla extract
• ▢ 20 - 30 vegan graham crackers, (depending on size; use more or less as needed, gluten-free if preferred, see notes)

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Instructions

 

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• Prep the berries: Remove any stems or leaves. If using strawberries, hull and slice them.
• Make the whipped cream: In the bowl of a stand mixer or a large bowl, add the coconut whipping cream, powdered sugar, and vanilla. Whisk until fluffy.

  Note: You aren't so much whipping the coconut milk up like dairy whipped cream; it's more like breaking it down. So just whisk it, until fluffy.
  
• Assemble the cake: Spread a few tablespoons of the whipped cream in the bottom of a 9" x 13" (23 cm x 33 cm) baking dish to stop the graham crackers from sliding around. Use a very small amount.

  Add a single layer of graham crackers. Break crackers as needed to make them fit.
  
• Take ⅓ of the whipped cream and dollop it on top of the graham cracker layer, then gently spread with a spatula. Spread ½ of the berries over the whipped cream.
  
• Top with another layer of graham crackers, another ⅓ of the whipped cream, and the remaining berries.

  Finish with a final layer of graham crackers and the remaining ⅓ of the whipped cream.
  
• Chill: Cover with plastic wrap or foil and chill in the fridge for at least 4 hours, but no more than 48 hours. You will know it's ready to enjoy when it is tender all the way through when pierced with a skewer or sharp knife.
• Serve: Garnish with extra berries as desired, slice, and enjoy.

  Note: Sometimes when the cake chills overnight or longer, and depending on the brand of graham crackers, you may see cracks on the top layer and some areas where the graham crackers have absorbed more of the cream, causing slight discoloration. This is normal and can be easily fixed by adding a bit more fresh whipped cream to cover the cracks or strategically placing berries over these areas.
  

Notes

Coconut Whipping Cream: You can buy coconut whipping cream in the health section of your grocery store, health food stores, or online. If you cannot find it, you can use premium full-fat coconut milk. You will likely need more than two cans. If using premium full-fat coconut milk, when removing from the fridge, do not shake or stir. Scoop out the coconut cream and leave behind the coconut water. You will need at least 1 ½ cups of coconut cream.

Coconut Alternatives: Many grocery stores now offer various types of vegan whipping cream. Feel free to substitute coconut whipping cream with another type of vegan whipping cream. However, ensure that the whipping cream remains stable when chilled, as some may separate or melt.

Vegan Graham Crackers: I used my homemade vegan graham cracker recipe. I usually make a big batch ahead of time and then freeze them for use later. You could alternatively use a store-bought vegan graham cracker. You could also try using vegan digestive biscuits or Biscoff cookies for another variation. If needed you could try a similar gluten-free cookie.

Make-Ahead Tips: This cake is perfect for making ahead of time! For the best results, assemble the cake and let it chill in the fridge for at least 4 hours or up to 48 hours. This allows the flavors to meld and the graham crackers to soften. If you notice any cracks or slight discoloration on the top layer, simply add a bit more fresh whipped cream or strategically place berries to cover these areas.

Nutrition

Serving: 1 serving (recipe makes 12 servings) | Calories: 343kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 157mg | Potassium: 264mg | Fiber: 3g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: American

Course: Dessert

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