Raspberry & ginger fridge cake (Dairy-free, Vegan version)
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!
- 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
- 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.
This was really moreish! Tasted so good, sweet, fresh, light & zingy!