Vegan Cotton Candy Ice Cream Cake


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:


  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==>>feastingonfruit.com

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