My Very Best Ice Box Cake.
There are only 4 components to this incredibly delicious ice box cake: chocolate cookies, chocolate pudding, whipped cream, and sea salt. Though I am not, nor will I ever be, a vegan, the pudding recipe I am in love with happens to be. Opposites attract.
To make the cake, alternate a thin layer of pudding with a layer of cookies (I can never find the crispy, thin chocolate wafer cookies most ice box cake recipes call for, so I chose to use oreos (bonus, vegan again!), cream filling removed) and a layer of whipped cream, preferably left in its unsweetened perfection. Repete until you run out of ingredients or room in your pan. Sprinkle a generous, but not heavy handed, pinch of sea salt on the top, cover, and chill in the fridge at least two hours. For this 9” cake I used most of the cookies from a family-sized package of Oreos, 1 recipe of the pudding (see below), and 1.5 cups of heavy cream.
Vegan Chocolate Pudding. Adapted from the Chocolate Coconut Blender Pudding in the excellent Bakeless Sweets by Faith Durand
I do this all in a large (4 cup) glass mixing cup because I am obsessed with my immersion blender, but a standard blender will work as well. I would not recommend a stand mixer
Heat 1/3 cup almond milk to bubbling. Pour over 6 oz. chopped, good-quality, chocolate. Stir once and let sit a few minutes, then stir until smooth and completely melted. Add 12 oz. silken tofu, 1/4 c. maple syrup, a nice pinch of salt, and a splash of vanilla extract. Blend until smooth and creamy. Let chill at least two hours before serving, though you can use it immediately for this cake recipe.