Dairy Free Chocolate Eclair Cake
This crowd-pleasing treat delivers rich, bakery-style flavor in every chilled slice. It is a delicious centerpiece for any family gathering.
Ingredients
For the Vanilla Filling
- 3/4 cup Granulated Sugar
- 1/3 cup Cornstarch
- 1/4 tsp Salt
- 3 cups Unsweetened Oat Milk
- 4 Large Egg Yolks
- 2 tbsp Dairy Free Butter
- 2 tsp Vanilla Extract
- 2 cups Dairy Free Whipped Topping, Thawed
For Assembly
- 1 box (14.4 oz) Dairy Free Graham Crackers
For the Chocolate Topping
- 1 1/2 cups Dairy Free Chocolate Chips
- 1 tbsp Dairy Free Butter
- 3/4 cup Full Fat Canned Coconut Milk
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the oat milk until smooth, then whisk in the egg yolks.
- Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble. Keep whisking for 1 more minute, then remove from the heat and whisk in the butter and vanilla.
- Transfer the pudding to a bowl, press plastic wrap directly onto the surface, and refrigerate for about 2 hours, until completely cold.
- Whisk the cold pudding briefly to loosen it, then gently fold in the whipped topping in two additions until smooth and fluffy.
- Line the bottom of a 9x13-inch dish with a single layer of graham crackers, breaking them as needed to fit. Spread half of the filling over the crackers, add a second layer of crackers, spread the remaining filling, and finish with a final layer of crackers.
- Heat the coconut milk until steaming and pour it over the chocolate chips and butter in a bowl. Let it sit for 5 minutes, stir until glossy and smooth, then cool for 10 minutes and spread it evenly over the top layer of crackers.
- Cover and refrigerate for at least 8 hours or overnight, until the graham crackers soften into tender, cake-like layers. Slice and serve cold.
Nutrition
Serving: 1servingCalories: 448kcalCarbohydrates: 61gProtein: 6gFat: 20g