Friday, 5 June 2015

Choc-Caramel-Vanilla Ice Cream Cake

Guess whose favourite food blogger/musical theatre person/student radio presenter/web design student is turning 20 this Sunday???  That's right, it's ME!  And to celebrate, I'm planning to spend tomorrow making the following ice cream cake that I found at The Peachy Pear.  This cake is vegan, gluten-free and low-fat, making it the perfect cake to share with two of my best friends from secondary school (one of them has recently gone vegan and the other is vegetarian with intolerances to both lactose and gluten), but wouldn't be an ideal cake to share with my uni friends because it contains a total of SEVEN bananas (one of my friends is allergic to bananas).  In any case, I can share this cake with my family, so I suppose we're onto a winner!  Plans for my birthday itself may include archery :D


  • 10 medjool dates
  • 1 cup rolled oats
  • 1 tablespoon desiccated coconut
1st layer
  • 3 frozen bananas
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon desiccated coconut
2nd layer
  • 3 frozen bananas
  • 1 tablespoon cacao powder
  • 2 medjool dates
  • 1/2 teaspoon cinnamon
  • 1 frozen banana
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup (optional)


  1. Cut the bananas into slices and freeze for a few hours or overnight.
  2. Use a food processor or blender to combine the ingredients that make the base of the cake.  When well-combined or a ball forms, spread at the bottom of an approx. 15cm round cake dish.
  3. Repeat process for the next 2 layers of the cake, then place in freezer until hard.
  4. Combine ingredients for the icing of the cake, then spread on top of the cake.  Top with any desired toppings, such as dark chocolate squares, strawberries or blueberries.
  5. Store in freezer until serving.

No comments:

Post a Comment