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Vegan Cotton Candy Ice Cream Cake

Vegan Cotton Candy Ice Cream Cake

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Indulge in the vibrant delight of Vegan Cotton Candy Ice Cream Cake, a whimsical dessert that fuses the nostalgic flavors of cotton candy with creamy vegan ice cream. This visually stunning cake is perfect for birthdays, summer parties, or any celebration, captivating both kids and adults alike with its playful colors and textures. Featuring layers of fluffy cake and rich ice cream, this treat is not only delicious but also entirely plant-based, making it suitable for vegans and those with dairy allergies. With easy preparation steps and customizable flavors, this cake is sure to impress your guests and become a favorite at every gathering.

Ingredients

Scale
  • 12 pitted Medjool dates
  • 1 cup water
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 2 tbsp tapioca flour
  • 1 tsp vanilla extract
  • 2 cups Cocowhip or Cashewmilk Ice Cream
  • Natural food coloring (for vibrant layers)

Instructions

  1. Blend dates and water until smooth.
  2. Combine date mixture with oat flour, baking powder, tapioca flour, and vanilla in a large bowl.
  3. Lightly oil a 6-inch round cake pan and pour in the batter.
  4. Bake at 325°F for 30-35 minutes until the center springs back.
  5. Cool completely; slice into two layers.
  6. Color shredded coconut using food coloring; dry overnight.
  7. Assemble cake layers with ice cream; freeze between layers.
  8. Top with Cocowhip and garnish before freezing overnight.

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