Ingredients
Equipment
Method
- Prepare the Cookie Crust: Freeze for 15 mins.
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
- Pulse 24 gluten-free cookies in a food processor into fine crumbs (or crush in a sealed zip-top bag using a rolling pin).
- Transfer to a bowl and stir in 4 tbsp melted vegan butter until the mixture resembles wet sand.
- Press the crumbs firmly into the bottom and about 1 inch (2.5 cm) up the sides of the pan using the flat bottom of a drinking glass.
- Freeze for 15 minutes to firm up while preparing the filling.
- Blend & Set the Vanilla Cookie Filling: Freeze for at least 4 hours.
- Add 1 cup drained cashews , the solid coconut cream from both chilled cans, 1/2 cup maple syrup , 1/4 cup powdered sugar , 1 tbsp vanilla extract , and 1/2 tsp sea salt to a high-speed blender. (Reserve the thin liquid for the ganache).
- Blend on high speed for 1 to 2 minutes, scraping down sides as needed, until completely silky and smooth with zero grit.
- Transfer the mixture to a large bowl and gently fold in 14 coarsely chopped cookies with a spatula.
- Pour over the chilled crust, smooth the surface, and tap the pan gently on the counter to release air bubbles.
- Cover loosely with foil or plastic wrap and freeze for at least 4 hours until firm.
- Prepare & Layer the Chocolate Ganache: Freeze for 30 mins.
- Place 8 oz finely chopped dark chocolate in a heatproof bowl.
- Heat 3/4 cup reserved coconut liquid and 1 tbsp maple syrup in a saucepan or microwave until steaming (do not boil).
- Pour over the chocolate, let rest for 2 minutes, then whisk until glossy. Stir in 1 tsp coconut oil.
- Set aside 1/3 cup (80 ml) of ganache at room temperature for the final drizzle. Cool the remaining ganache for **10 to 15 minutes** until slightly thickened but pourable.
- Spread the cooled ganache evenly over the frozen cake layer and freeze for 30 minutes until set.
- Decorate, Temper & Slice: Rest 10–15 mins before serving.
- Evenly scatter 1/2 cup toasted chopped almonds and 6 crushed cookies over the ganache layer.
- Drizzle the reserved 1/3 cup ganache over the top (warm in the microwave for 5–10 seconds if it has thickened too much).
- Freeze for 5 minutes to set the drizzle.
- Release the springform pan. Let the cake sit at room temperature for 10 to 15 minutes before slicing.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts.
Video
Notes
Gluten-Free Certification: Ensure all store-bought ingredients (chocolate sandwich cookies, powdered sugar, dark chocolate, vanilla extract, and vegan butter) carry a certified gluten-free label if serving someone with celiac disease.
Vegan Cookie Selection: While many gluten-free sandwich cookies are naturally vegan, ingredient formulations vary by brand—check labels for hidden dairy or honey.
Ganache Temperature: Allow the ganache to cool until slightly thickened before pouring over the cake. Pouring hot ganache will melt the frozen surface and cause it to run off the edges.
Separating Coconut Milk: Use full-fat canned coconut milk (preferably without guar gum or emulsifiers) and chill the cans upright for at least 12–24 hours to ensure the thick cream separates cleanly from the liquid.
Nut-Free Substitution: Replace the cashews in the filling with an extra 1/2 cup (120 ml) solid coconut cream and 1/2 cup (120 g) nut-free vegan cream cheese. Substitute toasted sunflower seeds for the almonds. Make Ahead & Storage: Keep the cake tightly wrapped in the freezer for up to 2 weeks. For best presentation, add the toppings and ganache drizzle on the day of serving. Nutrition (Per Slice)
Ganache Temperature: Allow the ganache to cool until slightly thickened before pouring over the cake. Pouring hot ganache will melt the frozen surface and cause it to run off the edges.
Separating Coconut Milk: Use full-fat canned coconut milk (preferably without guar gum or emulsifiers) and chill the cans upright for at least 12–24 hours to ensure the thick cream separates cleanly from the liquid.
Nut-Free Substitution: Replace the cashews in the filling with an extra 1/2 cup (120 ml) solid coconut cream and 1/2 cup (120 g) nut-free vegan cream cheese. Substitute toasted sunflower seeds for the almonds. Make Ahead & Storage: Keep the cake tightly wrapped in the freezer for up to 2 weeks. For best presentation, add the toppings and ganache drizzle on the day of serving. Nutrition (Per Slice)
Calories: 520 kcal
Carbohydrates: 48 g
Fiber: 4 g
Sugar: 30 g
Fat: 35 g (Saturated: 21 g)
Protein: 6 g
Sodium: 190 mg
Potassium: 400 mg
Iron: 12% DV
Calcium: 5% DV