Vegan Cotton Candy Ice Cream Cake

• Produce

  • 12 Medjool dates, pitted

• Baking & Spices

  • 1 tbsp Baking powder
  • 5 tsp Coloring, natural blue
  • 1 cup Oat flour
  • 2 tbsp Tapioca flour
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Frozen

  • 1 1/2 cup So delicious creamy cashew cashewmilk ice cream

• Liquids

  • 1 cup Water

• Other

  • 2 cups Cocowhip
  • 2 tbsps pitaya puree

Found on feastingonfruit.com

Description

Ingredients

• 12 pitted Medjool dates
• 1 cup water
• 1 cup oat flour
• 1 tbsp baking powder
• 2 tbsp tapioca flour*
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• 2 tsps natural blue food coloring
• 1/4 cup unsweetened shredded coconut
• 2 tsps pitaya puree**
• 1 1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
• 3-4 tbsps pitaya puree
• 2 cups Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
• 1 tbsp natural blue food coloring
• 2 cups Cocowhip
• 2 tbsps pitaya puree

Directions

• Cake: Blend the water and dates until smooth.
• Transfer to a large mixing bowl. Add the rest of the ingredients. Stir to combine.
• Lightly oil then fill a 6 inch round cake pan 2/3 of the way with batter.
• Bake at 325F for approximately 30-35 mins or until the center bounces back when touched.
• Let it cool COMPLETELY before slicing off the rounded top and slicing it into 2 layers.
• Sprinkles: Mix each color separately until the coconut is well colored and coated. Spread in a thin layer on a plate. Leave out overnight to dry.
• To assemble: Use a 6 inch round springform pan so you can easily remove the cake after it is frozen.
• Place the bottom layer of cake in the pan.
• Mix the pink ice cream layer. Spread on top of the bottom cake layer. Freeze for 1 hour.
• Mix the blue layer. Spread on top of the pink. Freeze for 1 hour.
• Place the second layer of cake on top of the blue. You can use a thin layer of ice cream to help it stick.
• Mix the pink Cocowhip layer. Spread on top of the cake.
• Finish with a few dollops of pitaya puree swirled into the pink and a showering of sprinkles.
• Freeze overnight.
• Remove from the freezer 10-15 minutes before slicing and eating.
• Keep in the freezer for up to a week.