Gluten Free Chocolate Éclair Cake Recipe

by Carol Kicinski on February 25, 2018

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Gluten Free Chocolate Éclair Cake Recipe

There are certain foods that are still hard to come by in gluten free versions. Take doughnuts, for example. You can get the cake-like doughnuts fairly easily at the grocery store (check the freezer section) or at some bakeries or coffee shops, depending on how gluten-free-friendly your city is. What’s more challenging is finding the cream filled doughnuts in gluten-free versions – Boston cream, jelly filled, éclairs! Seriously … when is the last time you had an éclair? If it’s been a while, how about trying this Gluten Free Chocolate Éclair Cake?

It’s not a doughnut, I know. But it’s so much simpler than making a cream-filled doughnut! It uses just 5 ingredients and makes for a beautiful dessert that is great for entertaining guests (trust me, you’re going to want guests over or else you’ll eat the entire thing yourself).

As the base of this cake, I use Kinnikinnick’s gluten free vanilla wafers. Then, I top it with a delicious custard made of vanilla pudding, milk, and heavy cream (this is probably why you wouldn’t want to eat the entire cake yourself!). I then repeat the layers and finish it off with a beautiful chocolate glaze.

It’s an éclair you can share!

Gluten free chocolate eclair cake - no bake

Gluten Free Chocolate Éclair Cake Recipe


2 (3.4-ounce) boxes instant vanilla pudding mix
3 cups cold milk
2 cups heavy cream, divided
1  1/3 cups semisweet chocolate chips
2 (6.3-ounce) boxes Kinnikinnick Vanilla Wafers


Place the pudding mixes in a mixing bowl, whisk in the milk, and continue whisking for another minute. Refrigerate for 5 minutes or until firm. In a separate bowl, beat 1 cup heavy cream until stiff peaks form. Stir 1/3 of the whipped cream into the pudding, then fold in the rest.

In a saucepan, heat the remaining cup of heavy cream until it almost begins to boil. Place the chocolate chips in a heat-proof bowl, pour the heated cream over, and let sit for 5 minutes. Stir vigorously until smooth and glossy.

Put a layer of wafers in the bottom of either a 9-inch spring form pan or a 9- by 12-inch lasagna pan. Top with half the pudding mixture, smoothing the top. Add another layer of cookies, the remaining pudding mixture, then a final layer of cookies. Pour the chocolate over the top and smooth into an even layer. Cover with plastic wrap or foil and refrigerate overnight or up to 24 hours.

If in a springform pan, remove the ring before serving.


A gluten free recipe that serves 8 – 10

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 1 comment… read it below or add one }

Cindy Padgett February 26, 2018 at 4:17 pm

Wow, Carol that looks fantastic and easy! Saving for next time I need a great dessert.


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