Vegan Cotton Candy Ice Cream Cake
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 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
- 2 tsps natural blue food coloring
- 1/4 cup unsweetened shredded coconut
- 2 tsps pitaya puree**
- 1+1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
- 3-4 tbsps pitaya puree
- 2 cup Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
- 1 tbsp natural blue food coloring
- 2 cup Cocowhip
- 2 tbsps pitaya puree
Instructions
- 1
Blend the water and dates until smooth.
- 2
Transfer to a large mixing bowl. Add the rest of the ingredients. Stir to combine.
- 3
Lightly oil then fill a 6 inch round cake pan 2/3 of the way with batter.
- 4
Bake at 325F for approximately 30-35 mins or until the center bounces back when touched.
- 5
Let it cool COMPLETELY before slicing off the rounded top and slicing it into 2 layers.
- 6
Mix each color separately until the coconut is well colored and coated. Spread in a thin layer on a plate. Leave out overnight to dry.
- 7
Use a 6 inch round springform pan so you can easily remove the cake after it is frozen.
- 8
Place the bottom layer of cake in the pan.
- 9
Mix the pink ice cream layer. Spread on top of the bottom cake layer. Freeze for 1 hour.
- 10
Mix the blue layer. Spread on top of the pink. Freeze for 1 hour.
- 11
Place the second layer of cake on top of the blue. You can use a thin layer of ice cream to help it stick.
- 12
Mix the pink Cocowhip layer. Spread on top of the cake.
- 13
Finish with a few dollops of pitaya puree swirled into the pink and a showering of sprinkles.
- 14
Freeze overnight.
- 15
Remove from the freezer 10-15 minutes before slicing and eating.
- 16
Keep in the freezer for up to a week.