Relish This Raw Vegan Ice Cream Layered Cake

Nov 29, 2018 5:06 PM

I absolutely love raw vegan ice cream layered cakes. A cute super delicious cake is enough to bring me out from my crappy mood.

This is why I was set on finding the perfect recipe that is easy enough to get a lazy person like me moving. My quest for an easy-to-make cake brought me to this recipe.

Taking inspiration from this and including my favorite raspberries in the scene, I created a slightly different version of Raw Vegan Ice Cream Layered Cake. Hope you like it.

INGREDIENTS

For Decorating

Coconut shavings
Pomegranate seeds
Raspberries
Melted Vegan Chocolate

Scroll further for the recipe for the Raw Vegan Ice cream layered cake.

For the Ice Cream Layer

Bananas: 4
Cashews: 4 cups
Dates: 2 cups
Coconut oil or vegan butter (melted): 1/2 cup
Vanilla extract: 1 teaspoon
Coconut water

For the Raspberry Layer

Raspberries: 2 cups
Frozen strawberries: 2 cups
Coconut water: 2 cups
Walnuts and Date mix: 2 cups

INSTRUCTIONS

Raw Vegan Ice cream layered cake

Blend all the ingredients mentioned under the heading ‘For the Ice Cream Layer’. Blend till smooth consistency by adding as little coconut water as possible.
Now take some strawberry halves and berries and place them around the edges of a pan.
Spread the mix prepared in step 1 onto the layer of berries pressing them firmly to the bottom and edge. Put this mix in the refrigerator.
Blend all the ingredients mentioned under the heading ‘For the Raspberry Layer’. The consistency should be soft and smooth. Take the pan out from the refrigerator you placed in step 3. Spread this mix over it very carefully and delicately.
Decorate with melted vegan chocolate on top and drizzle some coconut shavings over it. Make a ring of pomegranate seeds and thyme leaves over the top.
Let it sit in the freezer for another 3 to 4 hours.
Allow it to get a bit moist before eating. You’ll enjoy the creamier consistency of it.

Your Raw Vegan Ice Cream Layered Cake is ready!