From Melissa’s Kitchen – Gluten- and Dairy-Free Chocolate Fridge Cake

Last week, quite by accident, Todd and I invented a new dessert.  And because I do not partake of many desserts anymore with my sans-dairy and gluten lifestyle, this made me just a tad excited.  Because I can eat this one.

Every year, our family makes platefuls of cookies that get shared with family members, neighbors, teachers, and friends.  One of the varieties on the plates this year is Chocolate No-Bakes.  We always try to have a cookie or two that even the youngest member of the family can help with, and these fit the bill.

Friday evening, Todd got home from work, rolled up his sleeves, and set to work on the No Bakes.  In a moment of what I thought was total brilliance, I lobbied strongly that he substitute “Melissa safe” ingredients for traditional butter and milk.  I really like chocolate, and with all the Christmas treats floating around out there, I am starting to feel a little deprived.

Todd’s a nice guy, so he willingly complied.  Everything started out okay, but when it was time to put the cookies on parchment paper to cool, they did not cooperate.  Instead of cookies, we had puddles.  This is where we both became sad.  Todd, because he had wasted his time.  Me, because my brilliant idea bombed.

So we did what frugal people always do when perfectly good food might get tossed in the trash; we got creative. We pulled out an 8×8 glass baking dish, scooped in all the little puddles, and smoothed them out evenly inside.  Todd promptly hid the whole thing in our deep freeze so it could set.

Our No-Bake Cookies became Gluten- and Dairy-Free Fridge Cake.  Once everything had firmed up, the cake was relocated to the refrigerator.  Now I gladly scoop out a piece of it anytime I like.  And it is really, really good.

Gluten- and Dairy-Free Chocolate Fridge Cake

Gluten- and Dairy-Free Chocolate Fridge Cake


  • 3 cups sugar
  • 1/2 cup dairy-free margarine
  • 1/2 cup vanilla flavored almond milk
  • 3 Tbsp. baking cocoa
  • 1/2 cup peanut butter
  • 1/2 tsp. vanilla
  • 4 cups oatmeal


  1. Bring the sugar, margarine, almond milk, and cocoa to a boil on the stove.
  2. Add peanut butter and vanilla, stir.
  3. Add oatmeal.
  4. Pour into an 8x8 baking pan. Smooth the top so it is flat.
  5. Put in the freezer until firm. Then it can be stored in the refrigerator.
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Have you ever “invented” a really good recipe by accident?  Let me know in an email or comment below!