• Prep Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 6

Vegan Cotton Candy Ice Cream Cake

  • Recipe Submitted by on

 Ingredients List

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


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.

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