Vegan Strawberry Ice Cream Cake
Summer is just around the corner and that calls for a Vegan Strawberry Ice Cream Cake. This recipe is very easy to make, healthy and lovely in the summer heat.
More yummy treats:
- Vegan Danish Strawberry Tart (Jordbærtærte)
- Snickers Bars Glutenfree
- Rum Truffles Glutenfree
- Cacao Brownie Glutenfree
- Twisted cardamom Buns (Vegan Swedish Kardemommesnurrer)
Vegan Strawberry Ice Cream Cake
Servings: 10
Ingredients
Crunchy Nut Caramel Layer
- 300 g medjool dates (20 pcs; 1½ cup)
- 100 g almonds
- 50 g buckwheat groats (¼ cup)
Strawberry Ice Cream Layer
- 100 g cashews (1 cup)
- 300 g frozen strawberries
- 250 g silken tofu
- 3 cm fresh vanilla bean
- 3 tbsp lemon juice
- ½ cup soy milk
- 1½ tsp beetroot powder (optional for colour)
Topping (optional)
- cacao nibs (optional for top)
- coconut flakes (optional for bottom)
Instructions
- Start by roasting the almonds and buckwheat groats in the oven at 280 ℉ / 140 ℃ for 15 minutes. Make sure the almonds doesn't start to look burned.
- Meanwhile soak the cashews in hot water for 15 minutes.
- Line an 8 inch / 20 cm round baking pan with baking paper.
Crunchy Nut Caramel Layer
- Once the almonds and buckwheat have been roasted, add all the ingredients to food processor and pulse until nuts have been chopped and the mass sticks together.
- Add it to the lined baking pan and press it out to form the base layer in the baking pan. It's a good idea to not make it a completely even surface, so the ice cream layer can stick better to it when cutting the cake. I use a fork to make tiny hole all over the surface.
Strawberry Ice Cream Layer
- Once the cashews have soaked, add all the ingredients for the Strawberry Ice Cream Layer to a high speed blender and blend until it is completely smooth.
- Pour the strawberry cream over the nut caramel layer and place the cake in the freezer and freeze for at least 6 hours.
- Optional: Sprinkle the cacao nibs on top before freezing.
Serving
- Take the cake out of the freezer 30 minutes before serving to be able to cut it.
- Sprinkle some coconut flakes on the serving plate before placing the cake on top.
Notes
The consistency of the cake is similar to a water based ice cream – it will crystallise, unless you take it out every 30 minutes and stir in the strawberry cream layer to break the crystals. This is due to the low (saturated) fat content. I hope you’ll still enjoy it, because the taste is not missing anything!
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
