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This dairy free freezer cake is the perfect alternative birthday cake for those who follow a dairy free diet – but it’s so good, everyone will want a piece!
One of those quintessential birthday cakes has got to be that classic cake you find in your freezer section – you know which one I’m talking about. Creamy exterior (is it whipped cream?), bright blue icing, chocolate and vanilla filling, and the best part – that crunchy chocolate middle.
Since we’re celebrating my mother-in-law’s birthday soon, I thought it would be fun to re-create that cake, just in a version that everyone can enjoy. Since Kelsey and my mother-in-law are both lactose intolerant, we can’t celebrate with that store-bought version anymore. However, it’s SO easy to make it yourself!
Walmart carries a bunch of different So Delicious Dairy Free frozen treats, our go-to dairy free frozen desserts. They’ve got pints of all kinds – some made with coconut milk, almond milk, and cashew milk. They also have dairy free bars as well! So far, our favorite have been the cashew milk dark chocolate truffle (which I used in this dessert) and the coconut milk strawberry frozen dessert. I’m thinking the mint chocolate chip and cookie dough will also be winners. Bonus – the cookie dough is gluten free! Oh and the vanilla bean is definitely a great classic to have on hand to pair with other desserts (like my fudge pecan pie or peanut butter cup cookie pie).
A few noteworthy mentions, So Delicious Dairy Free desserts are certified vegan, dairy free and egg free, Non-GMO Project Verified, cholesterol-free, have no artificial colors, flavors or preservatives, no high-fructose corn syrup, are plant-based, and are certified Kosher 👍🏼👍🏼🏆
Like I mentioned before, this dairy free freezer cake is a snap to make since you don’t need to bake anything. There’s one essential piece of equipment you’ll need though, a 6-inch cake pan. If you don’t want to order one, they’re usually readily available at most craft stores.
A few tips to make this freezer cake successful:
- make sure you let the dairy free frozen treats soften enough, about 30 minutes
- you can use any crunchy chocolate cookie crumbs for the filling (just keep them gluten free and dairy free)
- line the 6 inch cake pan with plastic wrap and leave enough of an over hang so that you can fold it over the top of the pan to cover it – I probably use about a 14-20 inch piece. The over hang will also be used to pull the cake out of the pan for serving.
- Refrigerate your coconut milk for at least 24 hours before using the cream to whip up. I always keep a can or two in the back of my fridge so I have it whenever I need. I use
- You can skip making the homemade coconut cream icing and use the So Delicious Dairy Free CocoWhip if you can find it.
- Let the freezer cake sit out about 5-10 minutes before slicing and serving.
Making the coconut whipped cream to ice the cake is really pretty simple too. I had never made it before because honestly, it seemed a little intimidating. Now that I’ve made it, I’m regretting not making it sooner. It’s incredibly easy and isn’t any harder than making regular homemade whipped cream. It actually takes less time and needs way less sugar, just a couple little teaspoons. It also spreads very easily on the cake, just spread it fairly quickly as it will harden up a bit as it makes contact with the frozen cake.
I really hope you enjoy this dairy free freezer cake as much as we do! And feel free to experiment with different flavors for your cake layers. I’m definitely going to be trying a cookie dough and chocolate version for the next birthday. Enjoy!
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Other Recipes You Might Enjoy:
Dairy Free Salted Caramel Shake – Director Jewels
Two-Ingredient Dairy Free Affogato Dessert – Mom Favorites
Pumpkin and Mocha Ice Box Cake – Runnin Srilankan
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