Five layers of cotton candy colored creaminess and cake! This vegan ice cream cake is a delicious summer dessert featuring my favorite So Delicious products.
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:
- Cake: Blend the water and dates until smooth.
- Transfer to a large mixing bowl. Add the rest of the ingredients. Stir to combine.
- Lightly oil then fill a 6 inch round cake pan 2/3 of the way with batter.
- Get full recipe==>>feastingonfruit.com
