Raw Vegan Triple Layer Chocolate Ice Cream Cake

Raw Vegan Triple Layer Chocolate Ice Cream Cake

As of late, I have had a thing for making raw vegan desserts. It is relatively quick to make and perfect for making in advance (because it is usually stored in the freezer). This particular recipe was inspired by my previous raw dessert, Blueberry Lemon Layered Cheesecake, in the fact that this is also a layered cake. Unlike a lot of other raw recipes though, mine are always free from oils and so-called “health foods” such as agave syrup, and instead made simply from whole plant-based foods. The bottom layer is just unroasted nuts, dates, raw cacao powder and a pinch of maldon salt. Then comes the “ice cream” layer, filled with cashews, dates, cacao powder and infused with vanilla. Finally comes the chocolate glaze, which is simply my Raw Vegan Chocolate Icing recipe. Even though the ingredient list is so easy this actually tastes really complex and perfectly balanced, especially when served with some light raspberries on top. Sounds tempting does it not?

Ingredients

  • For the crust you can use any raw nuts you want, but I would be careful with using too much cashews since the filling utilizes a lot of it. I used equal parts of raw almonds, hazelnuts and cashews, which tasted amazing!
  • For the chocolate ice cream layer the best result comes if you use cashews, however I had just made a batch of Homemade Almond Milk when I decided to make this. I substituted 1 cup of cashews for 1 cup of almonds pulp and it worked perfectly, so that is always an option!
  • If you cannot get your hands on the ingredients to make coconut butter, you can substitute it for the same amount of coconut cream. Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream. This is NOT raw so only do this if you do not care if the cake is not 100% raw.
Read the whole recipe on Gluten-Free-Vegan-Girl