I baked this Vegan Ice Cream Cake for my book club last week. The layers held ice cream and cake, and my nephew loved it.
Delicious Vegan Ice Cream Cake for Celebrations
This vegan ice cream cake features layers of rich, creamy vegan ice cream paired with a moist cake base. The recipe is easy to follow and can be customized with your favorite flavors and toppings. It serves approximately 8-10 people and requires some time in the freezer to set properly.
Ingredients
- 2 cups vegan ice cream (your choice of flavor, softened)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (if making a chocolate cake)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- Vegan whipped cream (for topping, optional)
- Fresh fruit or vegan sprinkles (for garnish, optional)
Instructions
- Prepare the Cake Layer: Preheat the oven to 350°F (175°C). In a bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, combine the almond milk, vegetable oil, and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined.
- Bake the Cake: Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Assemble the Cake: Once the cake is cool, cut it in half horizontally, creating two layers. Place one layer on a serving plate, spread a layer of softened vegan ice cream over it, then place the second cake layer on top.
- Freeze the Cake: Cover the assembled cake with plastic wrap and freeze for at least 4 hours to allow it to set.
- Decorate and Serve: Before serving, top the cake with vegan whipped cream and garnish with fresh fruit or sprinkles if desired. Slice and enjoy your delicious vegan ice cream cake!
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including freezing)
Nutrition Information
- Servings: 8-10 slices
- Calories: 250kcal
- Fat: 12g
- Protein: 4g
- Carbohydrates: 32g
I keep the icecreamcake in the freezer for up to one month. The stay cold, and I let sit on the counter for ten minutes before slicing.
