Banana IceBox Pudding Cake (Gluten and Lactose Free)

Banana IceBox Pudding Cake (Gluten and Lactose Free) recipe pinit

Icebox cakes became popular in the early 20th century when refrigerators became more common in households. They are called ‘icebox’ cakes because they were originally chilled in iceboxes, the precursor to modern refrigerators.

This is vegan and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Banana IceBox Pudding Cake (Gluten and Lactose Free)

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins
Servings: 8 Calories: 2000
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Line the bottom of a 9x9-inch baking dish with a layer of gluten-free graham crackers.
  2. Slice 2 bananas and arrange them on top of the graham crackers.
  3. In a saucepan, whisk together coconut milk, maple syrup, vanilla extract, cornstarch, and salt. Cook over medium heat until thickened.
  4. Pour half of the coconut milk mixture over the bananas in the baking dish.
  5. Add another layer of graham crackers, followed by sliced bananas, and the remaining coconut milk mixture.
  6. In a separate bowl, whip the coconut cream until fluffy. Spread it over the top of the pudding.
  7. Sprinkle shredded coconut and dark chocolate chips on top.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Serve chilled and enjoy!
Nutrition Facts

Servings 8


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 35g12%
Sugars 20g
Protein 3g6%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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