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Creamy Icebox Cake with Homemade Chocolate Wafers


Scale

Ingredients

  • For the chocolate wafers:
  • 1 1/2 cups whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup powdered sugar or 1/2 cup agave nectar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup cold water
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • For the whipped cream:
  • 1 can coconut cream or full fat coconut milk
  • 1/3 cup powdered sugar
  • 2 tablespoons rum (optional)

Instructions

  1. To prepare the wafers:
  2. In the bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda and salt. Gradually add in the cold water, almond milk, and vanilla extract, mixing until dough is formed.
  3. Remove dough from bowl and form into a log about 12 inches long and 1-1 1/4 inches in diameter. Roll the log of dough in parchment paper or plastic wrap. Chill for at least 2 hours or overnight.
  4. After dough has chilled, preheat the oven to 350 degrees. Remove dough from refrigerator and slice into 1/8-1/4 inch slices to make the wafers. Place onto 2 greased cookie sheets.
  5. Bake for 13-15 minutes, or until cookies are crispy. Set aside to cool.
  6. To prepare the whipped cream:
  7. In the bowl of a stand mixer fitted with a whip attachment, place the can of coconut cream, powdered sugar, and rum. Whip on high until mixture becomes thicker, about 3-5 minutes.
  8. To prepare the cake:
  9. In a greased loaf pan, place a layer of chocolate wafers on the bottom, top with 1/3-1/2 cup whipped cream. Repeat layers until all wafers and whipped cream are used.
  10. Freeze for at least 24 hours or until firm. Remove from pan and slice with a large, sharp knife.