Lemon-Blueberry Icebox Cake is a sweet and refreshing gluten free dessert recipe that’s no-bake, vegan, and calls for just 4 ingredients. Perfect for any special occasion!
Oh my goodness, oh my GOOODneeesss!!! THIS goodness – no-bake Lemon-Blueberry Icebox Cake – has officially and instantly become my go-to spring and summer dessert recipe for any and all occasions. Wine club, Mother’s Day, dinner parties, birthdays, potlucks, Tuesdays… Wait, how did that get in there?
I actually made this incredible gluten free dessert recipe that’s vegan friendly too (no eggs nor dairy) to share before Easter (here’s my cute crew moments before entering a jelly bean-induced sugar rush!) but screwed up the layers and didn’t have time to remake and post before the holiday. So, the boys and I ate it straight out of the loaf pan with forks all week. Wish I was kidding. Seriously though, this type-A suffers from major perfectionitis and I couldn’t bear the thought of not getting this perfect layer shot in all its perfect layer glory. Gahh!! Such a sucker for layered desserts – especially when they’re this easy.
When I hear spring I think lemon, and when I imagine summer I see blueberries. This mash up of fresh and bright flavors is my favorite no-bake icebox cake creation to date, which is REALLY saying something because they’re all incredible. In this version though we layer gluten free graham crackers, fresh blueberries, and lemon curd folded with coconut whipped topping in a loaf pan before refrigerating overnight. Slice, serve and enjoy! The blueberries stay snappy, the graham crackers soften to mimic cake, and that whippy lemon layer is just to die for.
Speaking of, let’s talk lemon curd! Lemon curd is essentially a tangy lemon pudding and the only thing better then the taste is the fact that you can make it up to a week ahead of time. Yes! That said, I’m currently avoiding eggs, as Gwen is allergic and reacts to them through my breastmilk, which is a big ol’ bummer because lemon curd is traditionally made with a crap ton of egg yolks.
Pardon my french.
No biggie though because I found an egg-free lemon curd recipe, which I’ll link to below (my favorite traditional recipe using eggs is also below,) that is a DEAD RINGER for the real thing. I was fully prepared to have to sacrifice flavor and/or creaminess by making an eggless version, but nuh-uh! So good! The only downfall, if you can really call it that, is that the lemon curd and therefore the lemon/whip layer in this no-bake cake is white vs yellow if made without eggs. You will not care a lick after licking your plate entirely clean of this gluten free dessert recipe!
As I mentioned, this no-bake icebox cake would have been perfect for Easter (sob. I’m sorry!!) though Mother’s Day is just around the corner and I promise you that Mom will go crazy for this special gluten free dessert recipe. Did I mention eating half the reject straight out of the pan?! We’ve made make my Strawberry Shortcake No-Bake Icebox Cake for the holiday in the past, but this lemon-blueberry version will be making an appearance this year instead. Sorry strawberries, no hard feelings!
Start by folding together 1-1/2 cups prepared lemon curd with a 9oz tub whipped topping (my preferred brand is below) in a large bowl.
As I mentioned earlier, you can make the lemon curd days in advance, which is nice. For a vegan (egg/dairy free) option, I like the recipe for Vegan Egg Curd from Minimalist Baker using cornstarch and white sugar instead of arrowroot starch and maple syrup, respectively. Again, your egg curd won’t be a brilliant yellow since there’s no eggs in it, but it is a dead ringer taste-wise for the real thing. For a traditional lemon curd using eggs I like The Best Lemon Curd recipe from The Food Charlatan. I usually leave out the butter at the end, FYI.
Here’s my preferred whipped topping, btw. It’s a dairy-free, coconut-based whipped topping, and the faint coconut flavor pairs really well with the lemon and blueberry. That said, I don’t think I’d necessarily be able to identify the flavor as coconut if I didn’t know it was in there. It just adds a nice somethin’ somethin’!
Assembly time! Line a 9×5″ loaf pan with saran wrap letting it hang generously off the ends then spread 3/4 cup lemon whip mixture in the bottom. Next add a layer of graham crackers, cutting or breaking them to fit into an even layer.
I love these gluten free Kinnikinnick Graham Crackers, which I also use for my No-Bake S’Mores Icebox Cake.
Note: While there is no egg in this brand’s ingredient list, the box says the crackers may contain eggs (I’m sure they are processed on a shared line or something,) so please be aware if you have an egg allergy or are strictly vegan. Gwen hasn’t reacted at all on my end.
Add another layer of the lemon whip mixture followed by a scant cup blueberries, then repeat the lemon whip >> graham cracker >> lemon whip >> blueberry layers two more times (I’ve listed it out to easily follow in the recipe card below.) Cover the top with saran wrap then refrigerate for at least 18 hours.
When you’re ready to eat, invert the cake onto a cutting board then use the overhanging saran wrap to loosen it from the pan. Sprinkle the top with crushed graham crackers for a pretty presentation, then use a very sharp knife to cut the cake into slices. I find it helps to wipe the knife off on a paper towel in between slices.
Grab a fork and dig in!!! I hope you love this GORGEOUS and tangy-sweet gluten free treat as much as we do. It’s couldn’t be more perfect for a spring and summer potluck, patio dinner, special occasion, and every event in between. Enjoy, enjoy!
15+ Gluten Free Brunch Recipes
One-Pot Chicken and Rice (Video)Lemon-Blueberry Icebox Cake
Description
Lemon-Blueberry Icebox Cake is a sweet and refreshing gluten free dessert recipe that's no-bake, vegan, and calls for just 4 ingredients. Perfect for any special occasion!
Ingredients
- 1-1/2 cups prepared lemon curd (see notes)
- 9oz tub coconut whipped topping (I like SoDelicious CoCoWhip)
- 2, 8oz boxes gluten free graham crackers (I like Kinnikinnick S’moreables)
- 1 pint blueberries
Directions
- Add lemon curd and whipped topping to a large bowl then fold to combine.
- Line a 9x5” loaf pan with saran wrap, letting it hang generously over the ends. Spread/add layers as follows:
- 3/4 cup lemon mixture
- Graham crackers, cut/broken to fit into an even layer
- 3/4 cup lemon mixture
- Scant cup blueberries
- 3/4 cup lemon mixture
- Graham crackers
- 3/4 cup lemon mixture
- Scant cup blueberries
- 3/4 cup lemon mixture
- Graham crackers
- 3/4 cup lemon mixture
- Scant cup blueberries
- Any leftover lemon mixture (ok if none)
- Cover the top with saran wrap then refrigerate for at least 18 hours. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with crushed leftover graham crackers, slice with a very sharp knife, and serve.
Notes
- For vegan lemon curd I like Vegan Lemon Curd from Minimalist Baker using cornstarch and white sugar instead of arrowroot starch and maple syrup, respectively. For a traditional lemon curd I like The Best Lemon Curd from The Food Charlatan and usually do not add the butter at the end.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
More No-Bake Gluten-Free Icebox Cakes!
No-Bake Strawberry Shortcake Icebox Cake >
No-Bake Chocolate-Covered Strawberry Icebox Cake >
This looks and sounds incredible! I’ve been meaning to try the So Delicious whipped topping, it sounds like an ideal alternative to the traditional dairy-based whipping topping.
Oh it’s SO good, and the ingredient list is a lot better then Cool Whip!
I’m going to have to give this a try as we really enjoyed your strawberry shortcake icebox cake! I never put lemon and blueberry together, so looking forward to testing it out :) …
May I ask a side question if you have time … I know you’ve posted a few recipes that call for an air fryer. Would you say, after using it for awhile now, that it’s “earned” a spot in your kitchen? Our space is very small, with limited cabinet/storage area, and I REALLY debate before buying a new appliance. (Um…maybe too much internal debate.)
It is the BEST combo – I’m excited for you to try it. :)
I’m in the same position you are in in regards to new kitchen toys/appliances – 1 in 1 out! That said, yes it’s really earned a (large) spot on our countertop. I will say, a lot of foods we make in it are for the kids (chicken nuggets, tater tots, etc.) but I also use it to roast vegetables at least 4 times a week (broccoli, cauliflower, and sweet potato fries) plus I have some gluten free frozen foods like taquitos that cook up perfectly inside. We love Air Fryer wings, and Ben will occasionally wrap a sandwich in foil and heat it up. I really didn’t think we’d use it as much as we do!!
Well now isn’t this just the prettiest cake!!! Love seeing those sliced blueberries. I’m SUPER excited to try out this vegan lemon curd!! Thanks for sharing my traditional version!
LOVE your lemon curd recipe, as you know!! So great to always have it in my back pocket!
Made this for Mother’s Day. Just a tip-do not use the light version of the cocowhip-it does not hold up as well. It was all my store had though :(
Made this for my birthday yesterday. It was delicious!!
[…] Lemon Blueberry Icebox Cake […]