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Three Layered Vegan Nut Free Ice Cream Cake

September 3, 2015

When my sister asked me to make a mix of vegan dishes for her baby shower I don’t know which I was more excited about. The fact that my niece is due in 1 months time or that I get the to put my creative vegan chef hat on 🙂

My masterpiece of the day is this Three Layered Vegan Nut Free Ice Cream Cake made with an abundance of love…and my personal hidden agenda of fattening up my sister that little bit extra so that I get a chubby cheeked niece.

My 8 month Pregnant sister and baby Mung Bean
My 8 month pregnant sister & baby Mung Bean

You might be thinking now ‘WOW Three Layers of Ice Cream! I can just see my EVERYTHING expanding just by looking at it!’ Do not let the perception of traditional ice cream deter you from trying this healthy, easy recipe. And if you really are worried then in the 2-3 hours it takes to freeze each layer you can go for a nice run and then come back for some yoga and meditation. This way you would have truly worked up an appetite and are completely zen before digging into this delicious goodness. All about taking care of the body and the mind!

Many vegan desserts incorporate a high percentage of nuts into them as they are a good base and nutrient dense. However, sometimes having too much of a good thing can also be an overload leaving you in a nutty food coma.

In more recent studies it has shown that there has been a rise in allergies to peanuts and nut trees, which can cause life threatening allergic reactions. As a result, there has been a ban on taking nuts or nut products into schools. When I was a child I use to love McDonald’s Ice Cream cake for my birthday, now you can use this healthy nut free version to have for your child’s birthday in or out of school.

Nut Free Crust
Nut Free Crust
Avocado, Mint and Lime Layer
Avocado, Mint and Lime Layer

 

 

 

 

 

 

 

The ingredients that I used in this Three Layered Vegan Nut Free Layered Cake was thoughtfully planned out so that each mouthful brings a heavenly fluffy, creamy, sweet, flavorful, and smooth sensation to the taste buds…all achieved without the use of dairy, gluten, refined sugar, and nuts. Yes I made this possible!

The key to achieving the ice cream texture is to use ingredients that are high in healthy fats to achieve the creamy, smooth and fullness feeling to your palate. In two of my of my layers I incorporated silken tofu.Tofu is a great source of protein containing eight essential amino acids. This ingredients is also beneficial for expecting mothers being high in fibre and a source of omega 3 fatty acids in addition to containing calcium, zinc, iron, folate, and trace minerals.

Three Layered Vegan Nut Free Ice Cream Cake
Now, think, what is one of the world’s most natural and versatile superfoods out there used for cooking, drinking, skin and hair products, and even strangely enough assisting with sunburns…yes you guessed it, COCONUTS!

The smell, taste and feel of this amazing tropical drupe sends you images of lazing on the beach singing ‘Put the Lime In the Coconut and drink it all up’. I purposely incorporated Coconut Milk into my Three Layered Vegan Nut Free Cake taking advantage of its smooth and full bodied texture in each layer of the cake and of course aids to the glow of a pregnant woman. Coconuts are packed of goodness that being a rich source of electrolytes, potassium, calcium, and good source of fatty acids. Most importantly, coconuts contain antibacterial and antiviral properties to boost the immune system essential for the health of expectant mothers and babies during pregnancy.

I only turned Vegan in March for Meatfree March. Before this time I was not even vegetarian, eating meat only seldomly. After March I broke and gave into my weakness…Ice Cream (it was Messina Ice Cream so at least the premium type) which did taste so damn good. Afterwards, not only could I feel the sugar and dairy affecting my body negatively, but I started feeling guilty knowing about the harmful environmental impacts of the dairy industry and the cruelty this causes to the innocent cows. I am so pleased that I now have a vegan alternative and I hope you all enjoy it!

Three Layers Displayed


Dietary

Gluten Free, Wheat Free, Vegan, Dairy Free, Nut Free and Refined Sugar Free!

Course:
Delightful Desserts

Preparation and total time:

  • Crust: 10 minutes prep time and 30 minutes passive time
  • Chocolate Layer: 7 minutes prep time and 2-3 hours passive time
  • Vanilla Coconut Layer: 7 minutes prep time and 2-3 hours passive time
  • Avocado, Mint and Lime Layer: 10 minutes prep time and 2-3 hours passive time

Equipment required:

  • 1 x spring form cake tin
  • 1 x food processor
  • 1 x measuring cup
  • 1 x chopping board
  • 1 x measuring spoon
  • 1 x juicer
  • glad wrap

Crust: Ingredient and Directions

  • 3 figs (soaked)
  • ½ cup of dates (soaked)
  • 1/2 cup of buckwheat flour
  • ¾ cup of shredded coconut
  • ½ cup of chia seeds
  • 2 tablespoon of coconut oil
  • 1/2 cup of brown rice syrup
  • 2 tablespoons of raw cacao powder
  1. Soak figs and dates for 10 minutes, or until soft
  2. Ddd all ingredients in the food processor until well combined
  3. Scoop out the mixture and push into the cake tin making sure it is even
  4. Place in the freezer to harden while you start making the first layer

Chocolate Layer : Ingredients and Directions

  • 1 container of silken tofu
  • 250ml of full cream coconut milk
  • 1 teaspoon of celtic sea salt
  • ½ cup of dates (soaked first)
  • 1/4 cup of raw cacao powder
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  1. Place all the ingredients in a food processor and process until well combined
  2. Pour the mixture into the cake tin over the crust
  3. Cover with Glad wrap tightly
  4. Freeze for 2-3 hours with glad wrap over it to avoid icicles forming

Vanilla Coconut Layer: Ingredients and Directions

  • 1 container of silken tofu
  • 250ml of full cream coconut milk
  • 1 ½ teaspoons of vanilla essence
  • 1 teaspoon of rose extract
  • 1 teaspoon of stevia powder
  • ¼ teaspoon of celtic sea salt
  • ½ cup of shredded coconut
  1. Combine all ingredients in a food processor until well combined
  2. Pour the mixture into the cake tin over the Chocolate Layer
  3. Tightly cover the mixture with glad wrap
  4. Freeze for 2-3 hours with glad wrap over it to avoid icicles forming

Avocado, Mint and Lime Layer: Ingredients and Directions

  • 2 large pitted avocados
  • 1 lime juiced
  • ½ bunch of mint leaves picked
  • 250ml of full cream coconut milk
  • ½ cup of coconut nectar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of rose extract
  • ¼ teaspoon of celtic sea salt
  • strawberries (decoration)
  • blueberries (decoration)
  • rose petals (decoration)
  1. Put all ingredients into the food process until well combined
  2. Pour the mixture into cake tin over the vanilla/coconut layer
  3. Cover the cake mixture with glad wrap tightly
  4. Freeze for 2-3 hours with glad wrap over it to avoid icicles forming
  5. Remove the  Ice Cream Cake and decorate this with blueberries, strawberries and rose petals. Bon Apetit!

Tips:

  • Remove the Ice Cream Cake from the freezer 15 minutes before serving so that you can easily cut it
  • If you do not have a food processor this works well in a high speed blender as well
  • You can replace the rice malt syrup with honey, coconut nectar, or even liquid stevia
  • Feel free to decorate the cake with whatever takes your fancy
  • If you prefer to add nuts; hazelnuts will add to the chocolatey taste in the first layer and cashew nuts will add to the creaminess of the vanilla and coconut layer
Me and My Masterpiece
Me and My Masterpiece

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