Vegan Cotton Candy Ice Cream Cake

Vegan Cotton Candy Ice Cream Cake

A five layered cold, colorful cotton candy cake! Made with gluten-free cake and vegan frozen desserts, this is a show-stopping (but simple!) summer dessert.

Vegan Cotton Candy Ice Cream Cake


THE RECIPE

INGREDIENTS

Cake:

  • 12 pitted Medjool dates
  • 1 cup water
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 2 tbsp tapioca flour*
  • 1 tsp vanilla extract

Blue Sprinkles:

  • 1/4 cup unsweetened shredded coconut
  • 2 tsps natural blue food coloring

Pink Sprinkles:

  • 1/4 cup unsweetened shredded coconut
  • 2 tsps pitaya puree**

Pink Ice Cream Layer:

  • 1 1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
  • 3-4 tbsps pitaya puree

Blue Layer:

  • 2 cups Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
  • 1 tbsp natural blue food coloring

Pink Cocowhip Layer:

  • 2 cups Cocowhip
  • 2 tbsps pitaya puree



INSTRUCTIONS

  1. Cake: 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. Get Full Recipe => www.feastingonfruit.com

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