Frozen Éclair Cake

Serves 10


Pudding Layer
  • 2 ½ C. dairy-free milk, divided
  • 2/3 C. sugar
  • 5 T. tapioca starch
  • 1 t. vanilla
  • 1 15-ounce can of chickpeas
  • 2 T. sugar
  • ¼ t. cream of tartar
Chocolate Layer
Graham Layer


  1. Make the pudding layer: In a medium saucepan mix 2 cups of the milk and sugar. Simmer until the sugar is completely dissolved.
  2. In a small bowl whisk the remaining ½ cup milk and tapioca starch. Drizzle into the milk and sugar mixture on the stove. Whisk constantly until the mixture has thickened. Remove immediately once the mixture thickens.
  3. For the last step in the pudding layer, pour the liquid from 1 can of chickpeas into a bowl. Use a hand mixer or a stand mixer to whip the chickpea liquid into what will look like fluffy meringue, it will take about 4-5 minutes. Sprinkle in the sugar and cream of tartar and whip another 30 seconds. Fold half of this “meringue” into the pudding mixture and set aside.
  4. Make the chocolate layer: Melt the Dark Chocolate Morsels and margarine in a microwave safe bowl in 30 second intervals, stirring each time, until the chocolate is melted and smooth. Mix the tapioca starch and milk and add to the chocolate mixture.
  5. Assemble cake: Place a layer of Vanilla Honey Graham Crunchy Cookies in the bottom of a 9×9” baking dish, breaking them into smaller pieces as needed to fill in any cracks. Pour half of the pudding mixture on top.
  6. Place another layer of crunchy graham cookies on top, again breaking into smaller pieces to fill any cracks. Top with the remaining pudding mixture. Add another layer of Vanilla Honey Graham Crunchy Cookies and then pour the chocolate layer all over the top, carefully smoothing with a spatula.
  7. Place in the freezer overnight. Remove from freezer for about half an hour before serving for a firmer cake with perfect shape. For a more gooey cake: skip the freezer and keep in the refrigerator overnight and then serve