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Ahh, Shamrock Shakes. Most of us have distant memories of this holiday treat. Why not sink your teeth into this yummy Shamrock Shake-inspired parfait? Layers of vanilla cake and light mint mousse will bring you back to St. Patrick’s Day in the fast food line. The cake is so light and moist paired with the lightest, airiest mousse — a combination worth a pot of gold.

Shamrock Shake Parfait [Vegan]

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3 10-ounce glasses

Ingredients You Need for Shamrock Shake Parfait [Vegan]

For the Cake:
  • 3/4 cup cake flour
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 8 tablespoons vegan butter
  • A pinch of salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1/2 cup non-dairy milk

For the Mint Mousse:

  • 1 1/2 cups vegan white chocolate
  • 1/2 cup aquafaba
  • 1 teaspoon vanilla extract
  • 1/2-1 teaspoon mint extract
  • 2 15-ounce cans full-fat coconut milk (cream only)

How to Prepare Shamrock Shake Parfait [Vegan]

To Make the Cake:
  1. Combine the milk with the aquafaba and the vanilla extract.
  2. Sift the flour with the salt and baking powder.
  3. Cream the vegan butter with the sugar until light and fluffy. This will take approximately 3-5 minutes.
  4. Slowly drizzle in half of the milk and aquafaba mixture be sure to scrape the bottom and sides of the bowl often for an even mix.
  5. Add half of the sifted dry ingredients and then the remaining milk/aquafaba.
  6. Add the remaining flour last and mix smooth.
  7. Pour into a greased and parchment-lined 1/4 sheet pan and bake in a preheated 350°F oven for approximately 30 minutes, or until it is golden browned and springy to the touch when you gently press the center.
  8. Cool completely while you prepare the mint mousse.

To Make the Mousse:

  1. Melt the vegan white chocolate and then whisk in the aquafaba.
  2. Add the vanilla and mint extracts and whisk smooth
  3. Scoop the fat off the top of the cans of coconut milk that have been refrigerated overnight and whip to medium peaks
  4. Fold the coconut whipped cream into the white chocolate mixture and then add green food color as needed for desired color.
  5. Refrigerate the mousse while you cut out the cake and shown in the video then assemble the parfaits.
  6. Decorate as desired.
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