Raspberry & Ginger Fridge Cake (Dairy-Free, Vegan)

Raspberry & ginger fridge cake (Dairy-free, Vegan version)

Raspberry Ginger Fridge Cake (dairy-free & vegan)

Icebox cake or fridge cake is so easy to make with very few ingredients and an exceptionally good dessert! You can experiment with this type of cake with different fruits & flavours or biscuit base.

The ginger biscuits (accidentally vegan) & fresh raspberries with whipped cream really compliment each other in this dessert.

This recipe is a nice one for kids to help join in and make if you have little ones that like to get involved & learning to cook or bake.

I originally found this recipe on bbc website and decided to veganise it & make it dairy-free & plant based. It worked brilliantly & tasted amazing you’d never know I should call it raspberry surprise!

Raspberry & ginger refrigerator cake – vegan & dairy free

Ingredients

  • 250 ml Plant based double cream
  • 1/2 tub of violife cream cheese (100g)
  • 1/2 pot of Vegan creme fraiche (we used oatly) (100 ml)
  • 1 tsp vanilla essence
  • 1 ball preserved Ginger in syrup, finely chopped (reserve the syrup)
  • 2 tablespoons caster sugar (more or less to taste)
  • 400g ginger biscuits (1 & 1/2 packs)
  • 250g raspberries

Method

  • Whisk the cream to soft peaks, with an electric whisk (mine broke so I did by hand)
  • fold in the vanilla extract, chopped preserved ginger & sugar.
  • Beat the vegan cream cheese & creme fraiche & add to the whipped cream.
  • Arrange 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits.
  • Spoon a layer of the whipped cream in blobs onto each biscuit.
  • Dot over some raspberries, pushing them into the cream.
  • Add another, smaller circle of biscuits in a layer, and add more cream and raspberries.
  • Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.
  • Put the cake in the fridge to chill & set for at least 4-8 hours (overnight if you can wait)
  • Test if the cake is ready to serve, poke a skewer into the biscuits in the centre.
  • Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.
Raspberry & ginger cake – vegan , plant based, dairy free

This was really moreish! Tasted so good, sweet, fresh, light & zingy!

Published by mum2veganteen

I’m a busy single mum of teenage boys and want to share tips, recipes & ideas about buying & preparing vegan, plant based food for loved ones to enjoy

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