Vegan Red White and Blue Ice Cream Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • Red velvet box mix
  • Melted vegan butter
  • Aquafaba
  • Plant milk
  • 1 cup soaked or boiled macadamia nuts
  • 2 cans Nature’s Charm Coconut Whipping Cream, one chilled overnight
  • 1 can Nature’s Charm Condensed Coconut milk
  • 1 tbsp vanilla
  • 2 tsp blue spirulina
  • 1 cup strawberries
Instructions
  1. Make the cake according to package instructions, substituting 3 tbsp aquafaba per egg, plant milk and melted vegan butter for the oil.
  2. Once baked, place in the freezer to cool. Meanwhile, combine the cashews, coconut whipping cream, condensed coconut milk and vanilla to a high powered blender. Blend until smooth and creamy.
  3. Pour half of the blended cream over the cake, then freeze for two hours.
  4. Add the blueberries and spirulina to the blender and blend until smooth. Pour the mixture over the white cream layer of the cake. Freeze for another two hours.
  5. Whip the chilled coconut cream. Trim and slice the strawberries. Spread a thin layer over the frozen ice box cake. Pipe designs around the edges. Arrange the strawberries over the cake.
  6. Slice with a clean, hot knife. Serve immediately. Store leftover cake in the freezer.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-red-velvet-ice-cream-cake/