Felix’s 4th Birthday Vegan Ice Cream Cake
This recipe has it all. It’s divine. It’s simple. It’s quick. It can be tailored to taste in seconds according to whim. What it doesn’t have--in this post, I mean--is a selection of pictures to accompany it and do it justice.
I didn’t expect to feel compelled to post this dreamy concoction...little F’s turning four-years-old dream birthday cake. There are so many things I didn’t expect to be mulling over lately. Most of all, despite being perpetually nostalgic and overly conscious of time, I didn’t expect quite how much it would floor me that my baby is now FOUR. I didn’t expect to find myself still freelancing, out of the classroom, at this point. Somehow over the years opportunities have kept emerging that have allowed me to keep juggling and prioritizing a flexible schedule I’ve loved. Somehow years of being steadily conditioned to flux hasn’t kept me from being any less surprised when things appear, nor any less disappointed when they end. But somehow the flow keeps going, and it’s all OK.
More than OK. Four is FABULOUS. Four is imaginative, bold, cuddly but increasingly self-assured. Four is taking initiative and sharing the play, wonder and discovery. Four is forming opinions with innocence and genuine reflection. Four deserves this birthday cake...and so does any age after. There is no doubt this cake method is the base of new evolving traditions in our house.
This recipe is owing hugely to this amazingly scrumptious recipe and post from the brilliant Minimalist Baker. And a very liberal take/modified version of this incredible chocolate banana bread turned cake from Chocolate Covered Katie bliss. I short-cutted the simple method even further by laying down three slim layers of the cake/bread mixture in three identical loaf pans lined with parchment paper and baked all at once. All you do after the layers cool is lay down a slightly softened layer of vegan ice cream of choice, top with the second cake layer, then another ice cream layer, then final cake layer; cover with foil or container lid and freeze. When it’s time to serve, let soften enough to invert out of the pan on a plate. I topped with rich, gooey melted dark chocolate with a little bit of coconut milk. Add a candle on top...absolute birthday decadence guaranteed to bring on lasting satisfaction from the wide-eyed appreciative reaction alone. (By the way, our choice of ice cream was a layer of So Delicious almond milk cookies and cream ice cream and another layer of So Delicious coconut milk oregon berry ice cream...swoon!)
This cake was the perfect way to round out a perfect birthday week for one very excited four year old. From waking up to a spangly decorated house on birthday morning to windblown first-time Go Kart excitement as a family in the afternoon to a special 2nd annual birthday hiking party with lovely little friends on the weekend following...everything about turning four has been pretty much magical. This cake complements all that--layers and layers of joy you just want to sink your teeth into and linger over.
Of course, my heart is overflowing and sometimes achy. Because, four came--and will go-- so darn fast. Some days I want to sob my heart out with the kind of ice cream diving dose worthy of any respectable rom-com. This cake is good for that, too.
Easy vegan ice cream cake
- 3 very ripe bananas, peeled and mashed
- 2 tsp pure vanilla extract
- 1 tbsp vinegar
- 1/4 cup almond milk
- ½ cup unsweetened applesauce
- ½ cup dark chocolate chips, melted
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 2 pints non-dairy ice cream of choice (We loved mixing So Delicious Coconut Milk Oregon Berry with So Delicious Almond Milk Cookies and Cream)
- 1 cup dark chocolate chips
- ⅓ cup almond milk
- Preheat oven to 350 F and line three 9×5 loaf pans with parchment paper.
- In a large mixing bowl, combine first six ingredients, mashed bananas through melted chocolate. In a separate bowl, whisk together flour, baking soda baking powder, and cocoa powder. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pans and spread out evenly.
- Bake approximately 18-20 minutes, until a toothpick inserted into loaf layers comes out clean.
- Top one of the cake layers with ice cream (keeping in the pan). Carefully remove second layer from parchment and place on top of ice cream layer. Top with another layer of ice cream and place the final cake layer on top.
- Cover and freeze at least one hour. Let soften 20 minutes before serving.
- Melt dark chocolate with coconut milk in a saucepan over medium low heat, stirring until smooth. To serve, invert onto a serving plate and top chocolate sauce.
Adapted from Minimalist Baker