Lemon-Blueberry Icebox Cake (GF)

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!

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