Let’s talk dessert. I don’t want to talk about a dessert that has to bake in the oven, or one that has a bazillion steps. I want to talk about a dessert that is easy to prep, likes to chill out in the freezer, and will still wow taste buds whether it’s Thanksgiving, Christmas, or a birthday. Let’s talk about this festive No Bake Cranberry & Ginger Cookie Ice Box Cake!!
Today I am skipping the holiday talk and sharing this scrumptious cake in celebration of my daughter’s 13th birthday on Saturday! It’s hard for me to wrap my head around the fact that Eliza is a teenager – it still feels like yesterday I was in the hospital watching the Thanksgiving Day parade on TV waiting to finally meet her. I was nervous, scared, and honestly had no idea what I was in for.
Time flies and that kiddo and I have been through an awful lot together in the past 13 years; she has taught me more than anyone else I have ever known. Her compassion for others melts my heart and makes me so proud! Just a few months ago she made me pull the car over so that she could help an elderly woman in a wheel chair cross a busy intersection. I just kept thinking to myself – ‘I don’t know many kids who would have even noticed the woman struggling much less demanded that their parents pull over so that they could help.’
This cake is her favorite and she pretty much devoured this one in a single weekend while giggling on the phone and listening to One Direction. I am terrified that I will blink again and she will be leaving for college…at least between now and then I can make plenty of these cakes for her and she will sit down long enough to eat a few slices and dish with me about her life.
- Yield: 8-10 1x
- melted coconut oil for greasing pan
- 5 tablespoons vegan butter, melted
- 1 1/2 cups gluten free ginger snap cookie crumbs (I used Trader Joe’s brand)
- 2 tablespoons brown sugar
- 1/8 teaspoon kosher salt
- 2 1/2 cups raw cashews, soaked in water for 4–6 hours, drained, and rinsed well
- 3/4 cup prepared cranberry sauce
- 1/2 cup freshly squeezed orange juice
- 1/2 cup honey
- 1 cup fresh cranberries
- 1/2 cup shredded sweetened coconut, optional
- Lightly grease the bottoms and sides of an 8-inch spring form pan with coconut oil and set aside.
- Combine the melted butter, ginger cookie crumbs, brown sugar, and salt in mixing bowl and stir until completely combined. Pour the mixture into the prepared spring form pan and press the mixture firmly into the bottom of the pan in an even layer. Place the pan in the freezer for approximately 20 minutes for the crust to firm up.
- In the bowl of a food processor fitted with the “S” blade combine the cashews, cranberry sauce, orange juice, honey, and fresh cranberries. Process for 5-7 minutes until completely smooth. Pour the filling over the chilled crust and spread the top into an even layer. Gently tap the pan against the counter to release any air bubbles in the filling, cover with foil, and freeze for 8 hours or overnight.
- minutes before serving transfer the cake from the freezer to the refrigerator to thaw slightly. Before serving sprinkle with sweetened coconut if desired, remove the cake from the pan and slice to serve.
Prep time does not include the time it takes to freeze the cake.
For any leftover cake – wrap tightly and store in the freezer.