Vegan Ice Cream Cake

My homemade vegan ice cream cake features two rich, fluffy chocolate cakes with vanilla ice cream sandwiched between. It’s deceptively easy to make and doesn’t taste dairy-free! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

3 cups all purpose flour gluten free, if needed
2 cups sugar white, brown, or coconut
1/2 cup cocoa powder
2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon vinegar white or apple cider
2/3 cup oil any neutral flavored oil
2 cups water
1/4 cup chocolate frosting
6 cups vegan ice cream 48 ounces
2 cups vanilla frosting optional

Instructions

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.

Video

Notes

TO STORE: Keep the cake in the fridge for 30 minutes before you’re ready to serve. This allows the ice cream to soften slightly without melting.

TO FREEZE: Leftover ice cream cake can be stored in an airtight container in the freezer for 2 months.

Nutrition