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No Bake Gluten Free Chocolate Eclair Cake

No Bake Gluten Free Chocolate Eclair Cake

No Bake Gluten Free Chocolate Eclair Cake

When we first spoke about gluten free “Nabisco” graham crackers the other day, I had already made this no bake gluten free chocolate eclair cake. In fact I had this recipe in mind when I posted that recipe, since I wanted everyone to be able to no-bake along with us, whether or not you have a copy of Gluten Free Classic Snacks. So as I was saying, by then I had already made this cake three times, and with varying levels of success. It tends to be the simplest recipes that drive me to distraction. I guess there just isn’t anywhere for mistakes to hide? Or maybe that’s not it. I’m not sure. But don’t worry. I got it right. And then I got it right again, for good measure.

No Bake Gluten Free Chocolate Eclair Cake, Step by Step

Since this is a food blog, we make the filling from scratch, instead of mixing boxed vanilla pudding with a tub of Cool Whip as the recipe sometimes goes. Now I bet Cool Whip is already gluten free, and as much as I used to absolutely adore the stuff, I haven’t bought a tub in years. It has too many chemicals, and I have too many recipes like stabilized whipped cream for snack cakes under my belt by now to justify it. Plus, I have a sneaking suspicion that you feel the same way, since you’re reading a food blog and maybe you’ve visited here before and (hopefully) will again.

No Bake Gluten Free Chocolate Eclair Cake

As the cake sets in the refrigerator, the graham crackers soften into the filling and all of the flavors mix and mingle perfectly. By the time you’re ready to serve this crowd-favorite no-bake cake, it tastes just like a chocolate eclair—but there’s enough for everyone without any fuss. And no-fuss? That’s what summer is for.

Gluten Free No Bake Chocolate Eclair Cake

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Prep time: Cook time: Yield: 9 to 12 slices


1 1/2 recipes “Instant”Gluten Free Vanilla Pudding

Stabilized Whipped Cream
2 tablespoons water*

1 1/2 teaspoons (3 g) unflavored gelatin*

1 cup (8 fluid ounces) heavy whipping cream, chilled

2 tablespoons (24 g) granulated sugar

1 recipe Gluten Free “Nabisco” Graham Crackers (or 1 pound store-bought gluten free graham crackers)

Chocolate Ganache
2/3 cup (5 1/3 fluid ounces) heavy whipping cream

8 ounces semi-sweet chocolate chips

*If you would like to make the whipped cream without the gelatin to stabilize it, simply omit the gelatin and water, and the related instructions. You will have to freeze the cake and serve it frozen, rather than refrigerated, as it will not set up properly otherwise.


  • Line an 8-inch or 9-inch square baking pan with crisscrossed sheets of parchment paper and set it aside.

  • Make the instant vanilla pudding according to the recipe instructions, transfer it to a large bowl, place plastic wrap directly on top of the pudding and place in the refrigerator to chill for about 1 hour or until cool to the touch.

  • Make the stabilized whipped cream and combine with the pudding. Bloom the gelatin by placing it and the water in a small, heat-safe bowl, and stirring it gently to combine. Allow the mixture to sit at room temperature until the gelatin swells. Place the gelatin mixture in the microwave and melt at 60% power for 20 seconds until melted. Set the gelatin aside to cool briefly. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, place the chilled cream and sugar, and whisk on medium speed until soft peaks form. Add the cooled gelatin, and beat until thickened, about 2 minutes. Remove the cooled pudding from the refrigerator and peel off the plastic wrap. Whisk the pudding until smooth and loose with a handheld whisk. Add the stabilized whipped cream to the pudding and fold in the cream until it is fully incorporated. Set the pudding mixture aside.

  • Assemble the cake. Cover the bottom of the prepared pan with graham crackers, breaking them as necessary to evenly cover the surface. Top with half of the pudding and whipped cream mixture and spread it into an even layer. Place another layer of graham crackers on top of the pudding, top with the remaining pudding mixture and once again spread it into an even layer. Finish with a final layer of graham crackers.

  • Make the ganache and refrigerate the cake. In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate. Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted and the mixture is smooth and glossy. Pour the warm ganache over the top of the assembled cake, and gently spread it toward the edges of the pan. Cover the pan with plastic wrap and place it in the refrigerator to chill for at least 4 hours to allow the filling to set and the graham crackers to soften. Place the cake in the freezer for 15 minutes before removing the entire cake from the pan by pulling up on the parchment paper and setting it on a cutting board. Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and serve chilled or frozen.

  • Adapted from Cook’s Country.



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Comments are closed.

  • youngbaker2002
    July 20, 2015 at 10:05 AM

    this just looks so delicious… your pictures are so good i can literally taste this. have yet to make your graham crackers, have been waiting for it to stop raining so we can do outdoor s’mores. maybe the time has come to make your s’more pies!

  • karrie
    July 18, 2015 at 11:33 AM

    Will chilled coconut cream work in place of heavy cream to be dairy free ?

  • Dana
    July 17, 2015 at 11:23 AM

    I have wanted to make it but I was afraid that the store bought crackers would be grainy/sandy when everything started to soften. I will probably buy all the other ingredients though as I am remarkably lazy, um, I mean time limited/busy. :-P

    • July 18, 2015 at 7:48 AM

      I can’t promise that the store-bought crackers will be good, I’m afraid, Dana, but I don’t think they’ll be grainy since even the most coarse rice flour will soften in this instance!

    • Dana
      July 18, 2015 at 8:08 AM

      I think I’ll make your crackers and buy the whipped cream. :-)

  • Lucy
    July 17, 2015 at 11:07 AM

    Wow, looks so yummy and inviting :)
    Yesterday, I got busy in the kitchen and baked two banana loafs…
    Also your sponge cake and used our first crop ever peaches from our newly planted orchard. Wonderful! Thanks for the recipe :)

    • July 18, 2015 at 7:46 AM

      Oh my, Lucy, that looks absolutely amazing! You already know how jealous I am of your peach trees, so I won’t bother telling you again. Thanks for the photo!!

  • Dronerg
    July 17, 2015 at 9:35 AM

    Your recipes look divine, shame I cannot get the ingredients here in France. By the way, what is “Stabilised whipped cream” I’ve never heard of it here or in England, where I am originally from?

    • July 18, 2015 at 7:45 AM

      Please see the recipe instructions, Dronerg. I explain how to make it.

    • Faith B
      July 18, 2015 at 4:18 PM

      Stabilized whipped cream has an ingredient-in this case the gelatin-to keep it from melting down quickly like a plain whipped cream would from the air in it. It makes it more like “stable”, similar to a whipped frosting so you can slather it in stuff and not worry about it running out of your yummy dessert!

  • July 17, 2015 at 7:56 AM

    Wow I want to reach through my computer screen and grab this. I can taste it your pictures are so inviting! Hmm perhaps a trip to the store is needed ;)

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