Summer could not be there anymore – ok, it could, because the weather leaves a lot to be desired in some places.
But it’s July and I think nothing says “summer” more than an ice cream cake! Especially when it’s completely vegan & even gluten-free. I think it goes without saying that it doesn’t have to be baked. So without baking is almost a must in summer!
Ice cream cake without baking
And so for the first time I have given my classic, vegan cake without baking a new twist. With ice cream in the middle! No real ice cream, from the store or something. But simply the cream made from soaked cashew nuts, oat milk, coconut yogurt and maple syrup. Yes, it can be that simple. be it. No ice cream machine necessary.
Cashew nuts as a creamy, vegan base
It’s really simple. All you have to do is soak the cashew nuts the night before. That makes them really creamy for the next process. A good blender would be very good so that you can also process your ice cream well. And last but not least, of course, a freezer or a freezer. Vegan and gluten-free cakes and tarts like to be nice and cold and that’s where such a cake is best kept. In addition, it becomes firm and stays in good shape. Take out and defrost an hour before consumption. So that you can cut it well and enjoy it right away.
But now have fun with the recipe. Enjoy the meal! And who knows, maybe this will be the hit at your next party? I served this cake to my boho birthday party last wiche. So creamy, everyone could have fallen for it.
Super simple and creamy ice cream cake. Vegan & gluten free. You can find the recipe here on therawberry.de
- 100 g almonds ⎮ for the base
- 50 g oat flakes ⎮ for the base
- 2 tbsp cocoa powder ⎮ for the base
- 200 g cashew nuts – soaked in water for 8 hours preferably overnight ⎮ for the filling
- 175 g oat milk ⎮ for the filling
- 150 g coconut yogurt or oat yogurt – vegan ⎮for the filling
- 100 g maple syrup ⎮for the filling
- 1 pinch of vanilla ⎮for the filling
- 3 tbsp coconut oil melted ⎮ for the chocolate topping
- 3 tbsp cocoa powder ⎮ for the chocolate topping
- 3 tbsp maple syrup ⎮ for the chocolate topping
- Fruit of your choice for decoration
Line the bottom of a round baking pan Ø 20 cm / 8 inch with parchment paper.
Put all the ingredients for the base in the mixer and mix until you have a dough-like mixture. If necessary, add 1-2 tablespoons of water.
Spread the mixture in the baking pan and press down evenly.
Wash the blender. Drain the cashew nuts.
Now put all the ingredients for the filling in the mixer and mix until you have a smooth mixture.
Put the filling on the bottom and put the cake in the freezer for at least 6 hours. Preferably overnight.
Take out 1-2 hours before serving.
In a small saucepan, slowly melt the coconut oil. Then add maple syrup and cocoa powder and stir. Pour over the cake while it is still in shape. Wait briefly until everything has hardened and then remove the cake from the mold. Garnish with fresh fruit and serve.
Once frozen, the cake can be kept in the freezer for up to 6 months.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
For my 31st birthday, this vegan ice cream cake without baking was really well received! I was so happy about that. For what occasion are you going to conjure up this cake?
Feel free to leave a comment and have a wonderful day.