Vegan No-Bake Berry Cake

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Vegan No-Bake Berry Cake

This Vegan No-Bake Berry Cake is the ultimate easy-to-make summer dessert ☀️. With just 5 ingredients and 20 minutes to make. Layers of luscious coconut whipped cream, fresh berries, and graham cracker cookies transform in the fridge as the crackers absorb moisture, creating a magically delicious cake-like texture. Simply assemble, chill, and enjoy!
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Prep Time20 minutes
Chill Time:4 hours
Total Time4 hours 20 minutes
Meal Type: Dessert
Keyword: cake, dairy free, Graham, no bake, vegan
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather)
Tool: Mixer/Handmixer
Ingredient: Coconut
Servings: 12
Ingredients
  • 3 cup(s) (16 oz/455 g) fresh berries plus more for garnish (you can use all one kind or a mix; I used strawberries, blueberries, and raspberries)
  • 2 can(s) (400 ml/13.5 fl oz each) coconut whipping cream chilled in the fridge overnight (I used this one; see notes for more options)
  • 6 tablespoon(s) powdered sugar
  • 2 teaspoon(s) vanilla bean paste or vanilla extract
  • 20 - 30 vegan graham crackers (depending on size; use more or less as needed, gluten-free if preferred)"
US Customary - Metric
Instructions
  • Prep the berries: Remove any stems or leaves. If using strawberries, hull and slice them.
  • Make the whipped cream: In the bowl of a stand mixer or a large bowl, add the coconut whipping cream, powdered sugar, and vanilla. Whisk until fluffy.
    Note: You aren't so much whipping the coconut milk up like dairy whipped cream; it's more like breaking it down. So just whisk it, until fluffy.
  • Assemble the cake: Spread a few tablespoons of the whipped cream in the bottom of a 9" x 13" (23 cm x 33 cm) baking dish to stop the graham crackers from sliding around. Use a very small amount.
    Add a single layer of graham crackers. Break crackers as needed to make them fit.
  • Take ⅓ of the whipped cream and dollop it on top of the graham cracker layer, then gently spread with a spatula. Spread ½ of the berries over the whipped cream.
  • Top with another layer of graham crackers, another ⅓ of the whipped cream, and the remaining berries.
    Finish with a final layer of graham crackers and the remaining ⅓ of the whipped cream.
  • Chill: Cover with plastic wrap or foil and chill in the fridge for at least 4 hours, but no more than 48 hours. You will know it's ready to enjoy when it is tender all the way through when pierced with a skewer or sharp knife.
  • Serve: Garnish with extra berries as desired, slice, and enjoy.
    Note: Sometimes when the cake chills overnight or longer, and depending on the brand of graham crackers, you may see cracks on the top layer and some areas where the graham crackers have absorbed more of the cream, causing slight discoloration. This is normal and can be easily fixed by adding a bit more fresh whipped cream to cover the cracks or strategically placing berries over these areas.
Notes
Coconut Whipping Cream: You can buy coconut whipping cream in the health section of your grocery store, health food stores, or online. If you cannot find it, you can use premium full-fat coconut milk. You will likely need more than two cans. If using premium full-fat coconut milk, when removing from the fridge, do not shake or stir. Scoop out the coconut cream and leave behind the coconut water. You will need at least 1 ½ cups of coconut cream.
Coconut Alternatives: Many grocery stores now offer various types of vegan whipping cream. Feel free to substitute coconut whipping cream with another type of vegan whipping cream. However, ensure that the whipping cream remains stable when chilled, as some may separate or melt.
Make-Ahead Tips: This cake is perfect for making ahead of time! For the best results, assemble the cake and let it chill in the fridge for at least 4 hours or up to 48 hours. This allows the flavors to meld and the graham crackers to soften. If you notice any cracks or slight discoloration on the top layer, simply add a bit more fresh whipped cream or strategically place berries to cover these areas.
Nutrition
Serving: 1 serving (recipe makes 12 servings) | Calories: 343kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 157mg | Potassium: 264mg | Fiber: 3g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg
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