Chocolate Eclair Cake Recipe With Dairy-Free and Gluten-Free Options

chocolate eclair cake decorated like an owl

Chocolate eclair cakes were a staple dessert when I was growing up. I make them on occasion for my family and friends. Everyone loves them! But, here’s the secret, they are soooo easy to make. 

Chocolate Eclair Cake Recipe

The recipe only requires a few ingredients and about 15 minutes to put it together. However, you should make the dessert a day ahead in order to give it time to set up. Here’s the recipe if you can eat dairy and gluten. Scroll down for the alternate version.

Ingredients: 

Directions

  1. In a mixing bowl, add the pudding, cool whip, and milk. Use a hand mixer to beat the ingredients for 2-3 minutes. 
  2. Layer graham crackers in the bottom of a 9×13 inch pan. 
  3. Spread out ⅓ of the pudding mixture on top of the layer of graham crackers. 
  4. Alternate layers with graham crackers and pudding. The top layer should be graham crackers. 
  5. Heat up the jar of chocolate fudge topping in the microwave without the lid for 45 seconds. 
  6. Spread the fudge pudding on top of the graham crackers.
  7. Cover and place in the fridge for 5 hours. 
  8. Serve cold.

Dairy-Free/ Gluten-Free Chocolate Eclair Cake Recipe

Since I can’t eat dairy or gluten, I made a dairy free, gluten free chocolate eclair cake that I could enjoy. Here’s how I did it: 

Dairy Free/Gluten Free Ingredients

  • 1 large container of non-dairy vanilla yogurt (almond, coconut, soy)
  • 1 container of coconut cool whip
  • 1 package of crispy gluten free/ dairy free cookies
  • 2 cups of dairy free chocolate chips (I use Enjoy Life brand)
  • Non-dairy milk to thin out chocolate chips

Directions

  1. Use a hand mixer to beat non-dairy yogurt and coconut cool whip in a bowl. 
  2. Place a layer dairy-free/gluten-free in the bottom of a 9×9 pan.
  3. Add ⅓ of the yogurt mixture on top of the cookies. 
  4. Alternate layers of cookies and yogurt. The top layer should be cookies.
  5. In a saucepan, heat up 2 cups of dairy-free chocolate chips and use 2-3 tablespoons of non-dairy milk to thin out the chocolate. Heat until melted.
  6. Pour the melted chocolate on the top layer of cookies. 
  7. Refrigerate for 5 hours. 
  8. Serve cold. 

The only thing I’ll say about my alternative is that the chocolate chips got really hard and the top layer of cookies stayed crispy. I haven’t seen non-dairy fudge before, but if you find some, I’d go that route instead. 

I hope you enjoy this dessert!

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