This vegan ice cream cake is moist and fluffy cake layered with dairy free ice cream! No eggs and no dairy needed, it's a simple recipe that is sure to impress!
Preheat the oven to 180C/350F. Grease two 8-inch springform cake pans and set aside.
In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a thick batter remains. Distribute the cake batter evenly amongst the two cake pans.
Bake the cakes for 27-30 minutes, or until a skewer comes out clean. Remove the cakes from the oven and let them cool completely. Once cooled, cover and keep at room temperature, until ready to assemble.
Remove the ice cream from the freezer and let sit at room temperature for 30 minutes, to soften. Line an 8-inch cake pan with plastic wrap or tin foil and transfer the softened ice cream into it. Ensure the top of it is smooth and place back in the freezer for at least 6 hours.
To assemble the cake, place the first cake onto a flat surface. Add half the chocolate frosting, then place the ice cream layer on top of it. Spread the remaining chocolate frosting onto the base of the second cake and place it on top of the ice cream. If desired, frost the top and exterior of the cake and place in the freezer for an hour, to firm up.
Place the cake in the refrigerator for 30 minutes, before slicing and serving.
Notes
TO STORE: Store the cake in the refrigerator 30 minutes prior to serving it. This ensures that the ice cream softens slightly, but still can be sliced into and hold its shape. The cake cannot be stored in the fridge any longer, or else it will fall apart and the ice cream will seep into the cake. TO RE-FREEZE: Leftover ice cream cake should be stored in the freezer, completely covered, to ensure that there is no freezer burn. I recommend slicing the cake and keeping them in small containers. The cake will keep well frozen for up to 2 months.