Okay, it’s not really a cake, but it fits in a 9×13 casserole and this no-bake dessert is super easy yet impressive enough even for a birthday dinner! You could certainly make this using whole milk if you are doing dairy (and we actually made TWO that night, one with a creamcheese whipcream filling) and since you are layering store bought graham crackers and it is topped with decadent ganache, the pudding doesn’t need to be all that sweet.
Vegan Éclair Cake
Ingredients
Pudding
Ganache
Crust
Instructions
Pudding
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Wisk the cornstarch, vanilla and sugar into your vegan milk in a medium size sauce pan over medium heat. Continue to stir as you bring to near a boil then let it simmer for five minutes until thickened. Strain (if desired) and chill before assembling the eclair.
Gnache
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Heat your coconut milk until it is steaming hot (just below a boil) and pour over your chocolate morsels in a heat proof bowl. Let sit five minutes then stir. Let cool before topping the eclair.
Assembly
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Using a 9x13 glass pan place a layer of graham crackers along the bottom. Next spoon half of the cooled pudding over top of the crackers. Repeat with another layer of graham crackers and the remaining pudding. Top with the last layer of crackers and pour the cooled gnache over the top. Chill for at least two hours before serving.
