Indulge in the rich and creamy delight of this vegan chocolate ice cream cake. Perfect for any celebration, this dessert will wow the skeptics with its luscious layers of chocolate cake, velvety vegan ice cream, and a drizzle of homemade chocolate sauce. Let’s dive into this delectable treat!

Ingredients

For the Chocolate Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup coconut sugar (or brown sugar)
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond milk (or any plant milk)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

For the Vegan Chocolate Ice Cream:

  • 2 cups full-fat coconut milk (canned)
  • ½ cup maple syrup
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract

For the Chocolate Sauce:

  • ½ cup dark chocolate chips (dairy-free)
  • 2 tbsp coconut oil

Instructions

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large mixing bowl, whisk together the flour, coconut sugar, cocoa powder, baking soda, and salt until well combined. In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the vegan chocolate ice cream. In a blender, combine the coconut milk, maple syrup, cocoa powder, and vanilla extract. Blend until smooth and creamy. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for at least 4-6 hours, stirring every 30 minutes until it reaches a soft-serve consistency.

Once the cakes are completely cooled, assemble the ice cream cake. Place one layer of the chocolate cake on a serving plate. Spread a generous layer of vegan chocolate ice cream on top. Then, add the second layer of cake and press down gently to secure.

For the chocolate sauce, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the warm chocolate sauce over the top of the cake, letting it cascade down the sides for a beautiful presentation.

Chill the assembled cake in the freezer for at least 1 hour to set the layers. Before serving, let it sit at room temperature for about 10 minutes for easier slicing. Enjoy this decadent vegan chocolate ice cream cake with family and friends!

This cake is not just a dessert; it’s an experience that will turn even the most skeptical dessert lovers into fans of plant-based indulgence!