Sweet Laurel Bakery


The Ice Box Cake is the perfect late summer treat while the days are still warm and summer festivities are in full force! Try out this light but incredibly tasty cake for your family and friends, everyone will love it. Traditional Ice Box Cakes uses cookies wafers between each layer, so we adapted on of our favorite Sweet Laurel Cookbook recipes to create a chocolate wafer! Enjoy.


Ice Box Cake

To make the cookies (for layering)…


2 cups blanched almond flour

6 tablespoons unsweetened cocoa powder

1/4 cup arrowroot

1 tablespoon coconut flour

1/2 teaspoon baking soda

1/4 teaspoon himalayan salt

1/2 cup date sugar, ground fine in a blender or food processor

4 tablespoons coconut oil, melted and cooled

1 egg, at room temperature, beaten


Coconut whipped cream, to build the cake and to top


Place all of the ingredients for the cookies in a food processor in the order in which they are listed, and pulse until a dough forms. The dough will be soft and kind of oily. Turn out the dough onto a piece of plastic wrap, divide into two equal pieces and wrap each tightly. Place the dough in the refrigerator to chill for about 10 minutes.

Remove on piece of dough from the refrigerator, unwrap and roll out between two sheets of unbleached parchment paper until it is a bit more than 1/8-inch thick. with a 2 1/2-inch round cookie cutter, cut out rounds of dough. Place the rounds about 1 inch apart from one another on a prepared baking sheet and place the baking sheet in the freezer to chill for about 5 minutes (or the refrigerator for about 10 minutes) or until firm. If you find that it is difficult to work with the dough at any point, including difficulty removing the cut-outs to the baking sheet, simply chill the dough and it will become much easier to work with. Once the cut-outs are firm, place in center of the preheated oven and bake until firm to touch (about 15 minutes). If the cookies begin to smell nutty, take them out as they are about to burn. Allow to cool completely on the baking sheet.

To make the Coconut Whipped Cream…


2 13.5 ounce cans coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract


After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.

After you make the Coconut Whipped Cream, build the cake. Layer chocolate cookies in the bottom of a 6 inch round cake pan. Cover with a layer of coconut whipped cream and repeat. Create about 4-5 layers of cookies and whipped cream, then cover the entire cake with plastic wrap and place in freezer. Freeze for at least 4 hours or until serving, then upward the cake and using a knife, loosen the cake from the sides of the cake pan and place cake on serving plate. Enjoy!!


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