Vegan Red Velvet Ice Cream Cake

Celebrate Independence Day with an Easy Vegan Red Velvet Ice Cream Cake!

Looking for a show-stopping dessert to celebrate July 4th? Look no further! This Easy Vegan Red Velvet Ice Cream Cake is the perfect centerpiece for your Independence Day festivities. With homemade macadamia ice cream and a moist red velvet cake, this delightful treat will leave your taste buds wanting more. The best part? No freezer needed! Let’s dive into the recipe and discover how to create this cool, colorful, and vegan-friendly dessert.

Embrace Convenience with Vegan Swaps

My Vegan Red Velvet Ice Cream Cake offers the best of both worlds – convenience and tastiness! Start with a box cake mix, most are vegan-friendly variety. Follow the instructions on the box, substituting eggs and dairy ingredients with plant-based alternatives such as aquafaba and non-dairy milk. This simple swap ensures a moist and flavorful red velvet cake that will leave everyone wanting more.

Chilled Bliss: A Chilled Dessert Sensation

Once the red velvet cake has baked and cooled, it’s time to prepare for the chilled bliss that awaits. Chill the cake in the refrigerator to create a firm base for the ice cream layers. This step ensures a sturdy structure and allows for easy assembly of the ice cream cake.

Macadamia Magic: White & Blue Striped Layers

Prepare the creamy macadamia ice cream. One batch will be the classic, rich macadamia flavor, while the other will be infused with vibrant blue spirulina for a visually striking touch. Pour and freeze the macadamia ice cream in two layers, alternating between regular and blue spirulina-infused, creating a mesmerizing color contrast that pays homage to the patriotic spirit of July 4th.

Embrace the Magic of Nature’s Charm

To make our Vegan Red Velvet Ice Cream Cake even more extraordinary, we’ll incorporate the enchanting flavors of Nature’s Charm products. Nature’s Charm offers a range of vegan-friendly alternatives that bring a touch of decadence and richness to our dessert. Their Sweetened Condensed Coconut Milk adds moisture, richness, and sweetness. Meanwhile, their Coconut Milk Whipping Cream provides a creamy and velvety texture to the homemade macadamia ice cream. By using Nature’s Charm products, we enhance the flavors of our cake and ice cream, ensuring a truly indulgent experience.

Chill and Let Set

Once the layers are assembled, return the Vegan Red Velvet Ice Cream Cake to the refrigerator. Allow it to chill for several hours or until completely set. This step ensures that the ice cream layers solidify and the flavors meld together, creating a divine dessert experience.

Time to Celebrate

When it’s time to serve, remove the Vegan Red Velvet Ice Cream Cake from the refrigerator and marvel at its beauty. Slice into this chilled delight and let your taste buds dance with joy. Each bite offers a symphony of flavors, from the velvety red velvet cake to the creamy macadamia ice cream, with a burst of vibrant blue spirulina that adds an exciting twist.

Soothe your summer cravings and celebrate in style with this vibrant, refreshing, and vegan-friendly dessert. Prepare to enjoy a slice of heaven that will leave everyone craving more.

For more tasty summer recipes, try my Vegan Smurf Ice Cream! Pin the photo below to save this recipe.

Vegan Red White and Blue Ice Cream Cake

 

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Prep time

4 hours

Cook time

15 mins

Total time

4 hours 15 mins

 

Author: Carrots and Flowers

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.

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