You Should Treat Yourself To This Vegan Layered Ice-Cream Cake Tonight

Vegan cake is healthier, right?

INGREDIENTS

Vanilla Vegan Cake:

1-1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp Kosher or sea salt

3/4 tsp baking powder

1/2 tsp baking soda

1 cup coconut, almond, or soy milk

1 tbsp cider or white vinegar

1/3 cup vegetable oil

1-1/2 tsp vanilla

Chocolate Vegan Cake:

1-1/4 cups all-purpose flour

3/4 cup granulated sugar

2 tbsp Dutch process cocoa

1/2 tsp Kosher or sea salt

3/4 tsp baking soda

2 tbsp cider or white vinegar

1/4 cup vegetable or coconut oil

3/4 cup cold water

1 tsp vanilla

For The Layered tub:

1 tub of Ben & Jerry's Chunky Monkey Non-Dairy or Ben & Jerry's Chocolate Fudge Brownie Non-Dairy

1 9" x 13" vegan cake (use either chocolate or vanilla recipe)

2 empty, clean tub containers

METHOD

First, prepare your cake. Choose between the chocolate and vanilla recipes above (you only need one).

Preheat the oven to 350° F and prepare a 9” x 13” cake pan by lining it with a piece of parchment paper and spraying with cooking spray. Set aside.

Sift all the dry ingredients into a large bowl.

Combine and stir all wet ingredients into a medium bowl.

Add the wet ingredients to the dry ingredients and mix well for 2 minutes at medium speed with a mixer or by hand.

Pour the batter into the prepared cake pan and cook for 15-18 minutes or until the top springs back when touched lightly.

Remove the cake from the oven and allow to cool completely before cutting.

Remove the Ben & Jerry’s Non-Dairy from its tub, keeping it in its tub shape.

Slice into four discs.

Rinse and dry the empty tub.

Using cookie cutters or a knife, cut out 6 discs of cake and set aside.

If you can, make the discs graduated in size from 2-3” in diameter, two at 2”, two at 2.5”, two at 3”. Or, simply cut them all the same.

Put a small disc of cake in the bottom of each tub.

Then add a layer of Ben & Jerry’s Non-Dairy, then the medium sized cake disc, then another layer of Ben & Jerry’s Non-Dairy, and, finally, top with the large cake disc.

Put the lid on top and freeze your layer cakes for at least an hour.

When you are ready to eat, remove from the freezer and carefully slice the tub in half from top to bottom, slicing right through the lid.

If you’re feeling creative, add your favourite toppings. Enjoy!