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Vegan Cotton Candy Ice Cream Cake

Vegan Cotton Candy Ice Cream Cake
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Indulge in the whimsical delight of Vegan Cotton Candy Ice Cream Cake, a vibrant dessert that brings childhood memories to life. This colorful treat is perfect for birthdays, summer gatherings, or any festive occasion. With layers of creamy, dairy-free ice cream and a sweet cake base made from wholesome ingredients, this cake offers a guilt-free indulgence that will impress your guests. The cheerful presentation and customizable flavors make it a versatile dessert for everyone to enjoy.

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
  • 1/4 cup unsweetened shredded coconut (colored)
  • 2 tsps pitaya puree
  • 1 1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
  • 3–4 tbsps pitaya puree (for mixing)
  • 2 cups Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
  • 1 tbsp natural blue food coloring
  • 2 cups Cocowhip (for topping)
  • 2 tbsps pitaya puree (for drizzling)

Instructions

  1. Blend dates and water until smooth.
  2. In a bowl, combine date mixture with oat flour, baking powder, tapioca flour, and vanilla; mix well.
  3. Lightly oil a 6-inch round cake pan and fill it with batter.
  4. Bake at 325°F for 30-35 minutes until the center springs back when touched.
  5. Cool completely before slicing into two layers.
  6. Color shredded coconut with food coloring and let dry overnight.
  7. Layer cake in a springform pan with ice cream mixtures in desired colors; freeze each layer for one hour.
  8. Top with Cocowhip and drizzle with pitaya puree before freezing overnight.

Nutrition

Find it online: https://trandtaste.com/vegan-cotton-candy-ice-cream-cake/

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