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This cake is almost too good to be eaten by us mear mortals ... but since it's here, you may as well. This ice cream goddess cake is made up of layer upon creamy layer of chocolate, blueberry and blackberry, raspberry, and vanilla ice cream. This is a definite treat yo'self type of dessert.

Raw Ice Cream Goddess Cake [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

7197

Ingredients You Need for Raw Ice Cream Goddess Cake [Vegan, Gluten-Free]

For the Crust:
  • 1/2 cup coconut flour
  • 1/2 cup raw cacao powder
  • 16 dates
  • 1/3 cup coconut oil
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon vanilla extract

For the White Cream Layer:

  • 1 1/4 cups of soaked cashews
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • 1/2 cup full-fat coconut milk from a can
  • 1 tablespoon rose water
  • 1 tablespoon arrowroot powder mixed with 3 tablespoons cold water

For the Chocolate Layer:

  • 1 1/4 cup of soaked cashews
  • 1/4 cup raw cacao powder
  • 4 tablespoons melted coconut oil
  • 6 tablespoons maple syrup
  • 3/4 cup full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder mixed with 3 tablespoons of cold water

For the Blueberry and Blackberry Layer:

  • 1 cup soaked cashews
  • 1/2 cup coconut cream (from the fat of coconut milk can)
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 4 tablespoons coconut nectar
  • 3 tablespoons coconut oil
  • 2 tablespoons arrowroot powder mixed with 4 tablespoons cold water
  • 1 tablespoon rose water

For the Raspberry Layer:

  • 1 cup soaked cashews
  • 1/2 cup coconut cream (from the fat of coconut milk can)
  • 1 1/2 cup raspberries
  • 4 tablespoons coconut nectar
  • 3 tablespoons coconut oil
  • 2 tablespoons arrowroot powder mixed with 4 tablespoons cold water
  • 1 tablespoon rose water

How to Prepare Raw Ice Cream Goddess Cake [Vegan, Gluten-Free]

  1. Prepare the layers in this order: vanilla, raspberry, blueberry, and chocolate. No need to wash the blender in between each layer.
  2. For each layer, add all the ingredients for each layer to a high-speed blender and blend them until smooth.
  3. Pour each layer into a separate bowl and set it aside until all the layers are ready, so you will end up with 4 bowls.
  4. Layer your cake as you wish, you can use each color for more than one layer but the easiest way is to split each color in half before layering. Refrigerate the cake between layers for more defined and straight layers.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 7197 | Total Carbs: 499 g | Total Fat: 605 g | Total Protein: 113 g | Total Sodium: 853 g | Total Sugar: 276 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Nathalie Sader

See My Recipes

Healthy and delicious food that looks as good as it tastes.

Nathalie Sader, founder of My Food Innergy, is a holistic health coach with a Master’s degree in clinical psychology, a plant-based chef, an entrepreneur, a social media influencer and a mom on a mission to empower women to love and accept themselves and reconnect to their inner goddess through healthy rituals so they can live to their fullest potential.

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