Ingredients
Units
Scale
For the eclair cake
- 2 1/4 cups of whipped topping, thawed in the fridge
- 1 batch of vanilla pudding (about 2 1/2 cups of pudding)
- 1 1/2 boxes of gluten-free graham crackers (see notes)
For the chocolate ganache
- 1 cup dairy-free chocolate chips
- 1/4 cup coconut cream
Instructions
- Add the prepared pudding and whipped topping to a bowl and stir well to combine. Set aside.
- Add a layer of the graham crackers using a large 9×13″ baking pan. Pour a layer of the pudding mixture over the crackers and smooth it out with a silicone spatula. Another two more layers of pudding and graham crackers, then finishing with a single layer of graham crackers on top. Set aside
- Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
- Allow the ganache to cool slightly, then pour over the top layer of graham crackers. Evenly spread over the cake with a clean silicone spatula.
- Cover the cake and allow to sit in the fridge for at least 4-6 hours or overnight to allow the crackers to soften and the ganache to set.
- Once ready to serve allow it to sit on the counter for a few minutes for the ganache to soften a bit, then use a spatula to cut slices of cake. Enjoy within 24 hours!
Notes
For the GF grahamn crackers – I use these in the recipe photos but something like this also works… amount will vary depending on the size of the crackers and your pan
- Prep Time: 25
- Category: Dessert
- Method: No Cook
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Fat: 11.8g
- Carbohydrates: 31.6g
- Fiber: 1.9g
- Protein: 2.5g
Keywords: eclair cake