Eclair Cake (Vegan)

My momma used to always throw together a super easy eclair Cake for potlucks and get togethers. I remember being blown away when she showed me how to make it. I was like why does something so simple taste so divine and elegant?!

Then we went vegan. I wanted to make it vegan style buuuut I wanted to keep it as that original simple recipe the best I could.

Nailed it.

Be sure to watch my video for tips and tricks!


  • 3 pkgs vanilla instant pudding mix
  • 2 1/4 cup cold unsweetened nondairy milk (I used almond)
  • 9oz tub of So Delicious Coco Whip
  • About 18 vegan graham crackers
  • 1 tub store bought vegan chocolate frosting


  1. Whisk the 3pkgs of vanilla instant pudding mix with the cold nondairy milk until well mixed and it begins to thicken.
  2. Fold in the coco whip and then set aside.
  3. In a 13×9 pan, lay down a layer of graham crackers and then spread half of the pudding/cocowhip mix on top.
  4. Add another layer of grahams, the rest of the pudding/cocowhip mix and another layer of grahams.
  5. Lastly, spread the chocolate frosting on top. You can microwave it for a few seconds to soften it a bit so it’s easier to spread.
  6. Cover with cling wrap and put in the fridge to set for about 4 hours.
  7. Enjoy!

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