A couple of weeks ago, while we were testing some recipes and had the TV on in the background, we caught Ina Garten (The Barefoot Contessa) making a mocha ice box cake that looked absolutely incredible. And super easy too! Cookies, whipped cream, chocolate and coffee. To quote our favorite Food Network lady, how bad can that be??
We knew right away we had to try it... But of course our recipe developer instinct kicked in and immediately thought that this cake would the perfect candidate for one of our "recipe makeovers". A double one as a matter of fact: vegan AND gluten free.
We had the perfect ingredient to make it happen hiding in our freezer, courtesy of our friends at So Delicious: CocoWhip, their brand new vegan, coconut based whipped topping.
So.... Here it is. Ina's Mocha Icebox Cake, 2.0 😉
Enjoy!
Vegan Frozen Mocha Cake (Gluten Free)
- Total Time: 2 hours 15 mins
Ingredients
- 15 gluten free, vegan chocolate chip cookies (store bought or home made, recipe follows)
- 1-8oz container vegan whipped topping ], thawed (such as So Delicious CocoWhip)
- 1-8oz container vegan light whipped topping, thawed (such as So Delicious Light CocoWhip)
- 2 tbsp unsweetened cocoa powder
- 2-3 teaspoon instant coffee (use more for a stronger coffee taste)
- 3 tsp water
- For the chocolate drizzle (optional):
- 3 tbsp gluten free, vegan chocolate chips
- 2 tsp coconut oil
Instructions
- Combine both whipped toppings in a large bowl. Add cocoa powder and mix gently, using a spatula or wooden spoon
- Dissolve instant coffee in water and add to the whipped topping/cocoa mixture, mixing until all the ingredients are well incorporated
- Line a large loaf pan ( a 9x5x2 or similar) with plastic wrap. Lay 5 cookies on the bottom (you might need to cut some in half to make them fit)
- Gently spread ⅓ of the whipped topping mixture over the cookies. Add another layer of cookies, followed by another layer of cream. Repeat the process one more time and freeze for at least 2 hours
- Before serving, prepare the chocolate drizzle. Melt chocolate and coconut oil until smooth (you can do this in the microwave, at 20 second increments). Remove the loaf pan from the freezer. Turn it upside down onto to a plate, remove the pan and gently peel off the plastic wrap. Drizzle with melted chocolate
- Prep Time: 2 hours 15 mins
- Category: Dessert
- Cuisine: Kosher / Vegan
Gluten Free Vegan Chocolate Chip Cookies
- Total Time: 25 mins
- Yield: 16 cookies 1x
Ingredients
- 1 ¼ cups gluten free oats
- ½ cup raw almonds
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ cup plus 1 tablespoon coconut oil, at room temperature
- ¼ cup maple syrup, at room temperature
- ¼ cup unsweetened non-dairy milk, lukewarm
- ½ cup gluten free, vegan chocolate chips
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Combine oats, almonds, coconut flour and baking powder in the food processor. Pulse a few times until the almonds are broken down
- Add coconut oil, maple syrup and non-dairy milk and pulse again until all the ingredient come together to form a dough
- Add chocolate chips and pulse until just incorporated
- Working with a heaping tablespoon at a time, roll the dough into balls and place them on the baking sheet. Flatten them slightly using the palm of your hand. Bake at 350F for 12 minutes for softer cookies and 15 for crispier cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Kosher / Vegan
Jafa klooger
is this recipee Passover friendly & are the ingredients available in Australia
Vicky & Ruth
Unfortunately, the cookies are made with oats which are not kosher for Passover. I you could make some Passover cookies and if you could find some Passover dairy free whipped topping it may work. We don't know if the ingredients are available in Australia. You may want to contact the companies directly and ask. Please let us know if you need any more help.
susan
Hi. I made this and it is very good. I think you made a mistake in the directions, however. You said, at the end, to turn the cake upside down. Since the 3 layers are cookies and icing x 3, if you turned it over, the icing would be on the bottom and plain cookies on the top, which is not what was in your photo. I did not turn mine upside down. I just lifted it, in the plastic wrap, from the pan, and laid it on a plate, and then just carefully slid out the plastic wrap. The icing has to be VERY frozen to do this w/o making a mess.
Vicky & Ruth
Hi Susan,
Thank you for your message. When layering the cake, the cookies go on the bottom, but since they're round, they don't cover the surface completely. So when we spooned the first layer of cream, part of it went on that empty space. When we turned the cake over, we had a combination of both on top. You might not be able to see it clearly on the picture because of the chocolate drizzle (you can slightly see the change of color on the top).
The cake can also be unmolded the way you did it, it might just have a slightly different shape. Hope this helps.
Sarah Klinkowitz
Please make this cake for me. If only so I can take a tiny nibble and give the rest to my family.
Vicky & Ruth
We wish we could ship it to you! Take good care of yourself.