this no bake vegan rocky road cake is the best summer dessert. it easy to make and has all the flavors of rocky road ice cream in cake form!
the inspiration
I love a no bake dessert. In the summer they are the absolute best and what better than taking the classic flavors of Rocky Road. In my head for a while I actually wanted to do a s’mores cake but then I thought about how Rocky Road can get overlooked.
There are a few classic things that make Rocky Road so great: the almonds, the marshmallows, and of course the rich chocolate flavor. So, I knew taking all those elements and putting them in a cake it would be a lot of fun.
the ingredients
- Graham Crackers: used as the base of our crust. I like the Nabisco brand as it doesn’t use any honey.
- Almond Flour: we will be using almond flour also in the crust to add extra texture, flavor, and dimension.
- Vegan Cream Cheese: we need the vegan cream cheese to create our filling. I like the Kite Hill brand.
- Cocoa Powder: the cocoa powder will also be used in the filling to create a rich chocolate flavor.
- Vegan Chocolate Chips: we will drizzle melted vegan chocolate over the top so you just need any vegan chocolate chips you like. Most semi-sweet store brand ones are vegan-friendly or there is Enjoy Life.
- Vegan Butter: this is melted down and added to the crust. You can use any brand you like.
- Organic Powdered Sugar: we will need powdered sugar for the filling. It blends up nicely to create a smooth consistency.
- Organic Cane Sugar: we will need this for the vegan meringue.
- Aquafaba: the liquid from a can of chickpeas is the main replacement for vegan egg whites in vegan meringue. For this recipe I am using my friend Jessica’s from Jessica in the Kitchen.
- Cream of Tartar: used in the vegan meringue.
- Vanilla Bean Paste: used in the vegan meringue.
- Cream of Tartar: used in the vegan meringue
- Sliced Almonds: these are sprinkled over to the top of the cake.
the crust
The crust is a pretty typical pie/no bake cake crust. I used a combination of graham crackers and almond flour. Most graham crackers do contain honey but I have found a few that don’t! Partake has gluten-free and vegan graham crackers, while the Nabisco brand makes graham cracker that don’t contain any honey. So, just check your ingredients.
I also wanted to use almond flour in the crust for a little fun incorporation of the almonds in Rocky Road. Almond flour has such a great texture making it really great in a crust.
Pulse everything in a food processor and then add in some melted vegan butter. This will help it form a texture that is good for pressing into the springform pan.
the filling
The filling is very easy to make. You just need a food processor or hand mixer/stand mixer. All you have to do is mix the cocoa powder, vegan cream cheese, and powdered sugar until it makes a beautiful thick filling.
The chocolate flavor is very rich and decadent. If you would rather the chocolate flavor be less intense you can either use less chocolate or a little more sugar.
the meringue
Before a few weeks ago I had never made a vegan meringue (or any meringue for that matter). I had some leftover chickpea brine, aquafaba, so I decided to try. My friend Jessica has a great recipe so I used hers.
First off, it was so delicious it just tastes amazing. I love watching it whip up and turn in that light and fluffy texture. You will just follow Jessica’s recipe but instead of turning them into the little baked meringues we just put it directly on the cake.
You will have a nice big fluffy layer of meringue that pairs so well with the crust and filling. It is so delicious and a fun play on the marshmallows in a Rocky Road ice cream.
making the no bake vegan rocky road cake
To make this no bake vegan Rocky Road cake is so easy. On the first day you will make the crus and the filling. Then, you had to chill in the fridge for at least 12 hours but 24 is best.
Then, right before serving you will melt down the vegan chocolate chips and make the meringue. You will then add the meringue on top, drizzle over the melted vegan chocolate, and add the sliced almonds.
I think it is such a pretty dessert and will have everyone saying “ooh” and “ahh” over it!
why you’ll love this recipe
Of course during summer there is nothing better than a no bake dessert. I think this is a fun flavor that not that many people utilize! You will love how easy the recipe is to make and how well all the elements compliment one another.
I think this is a really fun dessert for everyone. It is perfect for hot summer nights and will give you something new to try.
no bake vegan rocky road cake faq
- Is this recipe soy free? Yes.
- Is this recipe nut free? No.
- Is this recipe gluten free? If you use gluten free graham crackers, yes.
- How long does this recipe last in the fridge? Up to 4 days. You can store it in a container
- How can I make this ahead of time? The crust and filling chill in the fridge overnight. It is best to make the meringue and place it on top immediately before serving as it will deflate a bit over time.
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No Bake Rocky Road Cake
Ingredients
Crust
- 1 sleeve vegan-friendly graham crackers 4 ounces
- 1 cup almond flour
- ¼ cup vegan butter melted
Filling
- 2 (8 ounce) containers vegan cream cheese
- ¼ cup cocoa powder
- 1 cup organic powdered sugar
Other
- 1 full recipe vegan meringue
- ⅓ cup vegan chocolate chips melted
- ¼ cup sliced almonds for garnish
Instructions
- Prepare the crust: add the graham crackers and almond flour into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.
- Prepare the filling: in the food processor combine all the filling ingredients until creamy and smooth. Pour into the pan and spread out. Chill in the fridge overnight at least 12 hours but up to 24 is best.
- Prior to serving prepare the meringue using Jessica’s recipe linked in the recipe card.
- Melt down the vegan chocolate chips at 30 second intervals in the microwave until smooth.
- Remove the cake ring and add the meringue on top of the cake. Use your spoon to make swirls or dollops however you like. The drizzle over the melted vegan chocolate and sprinkle the sliced almonds over top.
- Enjoy immediately.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- The meringue recipe is from my friend Jessica, so I have linked her blog.
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