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This turned out fabulously, if I do say so myself (and I just did - so there.) I had a dream about this cake a few days ago and have been itching to make it ever since. I must admit - the avocado layer tasted sort of funky on it's own and I was thinking "Hmm... maybe my subconscious failed to consider the weird combination of avocado and mint in an ice cream cake." But it ended up tasting great with all the other delicious flavour pairings. Letting each thin layer freeze is a tad time-consuming, but it's worth it.

Raw Layered Banana Ice Cream Cake [Vegan]

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Ingredients You Need for Raw Layered Banana Ice Cream Cake [Vegan]

Crust
  • 1 cup buckwheat flour
  • 1 cup dates or prunes
Chocolate layer
  • 3 bananas
  • 1/4 cup cacao
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4-1/2 teaspoon cayenne, to taste
  • 1 tablespoon agave/maple syrup
  • water, if needed
Vanilla layer
  • 1 1/2 cups cashews
  • 3 tablespoons agave/maple syrup
  • seeds from one vanilla bean
  • 1/3 cup water, use as little as you need
  • juice of one lemon
Beet layer
  • 1/2 cup fresh beet juice
  • 2 bananas
  • 1/2 cup pine nuts
  • 1-2 tablespoons agave/maple syrup
  • 2 tablespoons melted coconut oil
Mint layer
  • 2 cup fresh mint leaves
  • 1/2 avocado
  • 1/4 cup agave/maple syrup
  • 1/2 teaspoon salt
  • juice of one lemon
  • 1/4 cup nut milk, use as little as needed
  • 2 bananas
Coconut Maple Drizzle
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup

How to Prepare Raw Layered Banana Ice Cream Cake [Vegan]

  1. To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.
  2. To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up!To make to drizzle, stir ingredients together until combined then decorate, I also added some lemon zest - why not. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. This looks totally awesome. I plan to make it for my dad – father\’s day special! What size pan did you use for the above recipe of Raw layered banana ice cream cake. Also, can you please let me know how long did it take to freeze each layer? Thanks a bunch in advance.

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