This Vegan Chocolate Cherry Ice Cream Cake is a delicious dessert perfect for summer celebrations like Memorial Day, 4th of July, Labor Day, birthdays, or just as an excuse to treat your self!
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Memorial Day weekend is almost upon us and I don’t know about you but it’s going to be looking very different for us this year. Instead of the usual grill out party with lots of friends and family, we’ll be having a laid back grill out in the backyard with just Wyatt and I (and our 2 dogs, of course). I can’t speak for everyone but I’d imagine we aren’t the only ones keeping it simple this weekend with everything going on. With that being said, just because we are keeping it low key by sheltering in the place doesn’t mean we can’t eat a delicious meal! I’d imagine we’ll grill a bunch of veggies, I’ll make a few dips, we’ll whip up some cocktails, and we’ll devour this Vegan Chocolate Cherry Ice Cream Cake. Not the worst way to spend a weekend, is it?
I originally imagined this cake as a sheet cake but since we aren’t feeding a crowd, I trimmed it down to a little 8×8 ice cream cake perfect for 4-6 people (or 2 with leftovers which is how we enjoyed it!). You’ll need to plan ahead a bit by making the chocolate cake at least a day before so that it has time to cool before you slice it in half, fill it with a pint of Hudsonville’s Dairy Free Cherry Fudge ice cream and then top it all with whipped cream and cherries.
If you are a regular around here then you are no stranger to Hudsonville’s Dairy Free Ice Cream but if this is your first time seeing me post about it, I just wanted you to know that it’s made with oat milk and coconut cream for a deliciously creamy treat! Also, the Cherry Fudge is one of my favorite flavors – it’s a creamy amaretto cherry base with ribbons of fudge and cherries swirled into it. What’s not to love? Other flavors in their Dairy-Free line-up include Birthday Cake, Caramel Cookie Dough, Chocolate, Mint Fudge Cookie, Peanut Butter Truffle, and S’mores.
Don’t have Hudsonville Dairy Free Ice cream already on hand? This scoop locator makes it super easy to find Hudsonville at grocery store near you and make sure to use this $2 off coupon when purchasing it for this recipe!
This Vegan Chocolate Cherry Ice Cream Cake is a delicious dessert perfect for summer celebrations like Memorial Day, 4th of July, Labor Day, birthdays, or just as an excuse to treat your self!
- 1 Tbsp ground flaxseed
- 3 Tbsp luke warm water
- 1 cup all-purpose flour
- 1/4 cup dutch-processed cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup non-dairy unsweetened milk (such as coconut, oat or almond)
- 1/4 cup vegetable or canola oil
- 1/2 tsp vanilla extract
- 1/2 cup boiling water
- 1 pint Hudsonville's Dairy Free Cherry Fudge Ice Cream left out for at least 10 minutes to soften
- 2 cups vegan whipped cream (homemade or store-bought)
- cherries (such as Laxardo or glazed red cherries) for garnish
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Preheat oven to 350 degrees and line a 8 inch square baking pan with parchment paper.
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In a small bowl, whisk together the flaxseed and luke warm water and set aside.
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In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar until combined.
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Make a well in the center of the dry ingredients and pour in the milk, oil, vanilla extra, and flaxseed mixture. Whisk the wet ingredients in the middle until combined and then fold the dry ingredients into the center wet ingredients just until everything is combined.
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Pour in the boiling water and stir until combined.
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Pour batter into prepared pan and bake for 35 to 40 minutes. Check for doneness by seeing if a toothpick comes out of the center clean.
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Transfer to a cooling rack and let cool completely.
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Once the cake has cooled completely, use a serrated knife to cut the cake in half horizontally. Remove the top half of the cake and set aside.
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Spoon the softened Hudsonville's Dairy Free Cherry Chocolate Ice Cream over the bottom layer of the cake and use a spatula to spread it evenly. Place the top layer of the cake over the ice cream layer. Cover in plastic wrap and place in the freezer for at least 2 hours (and up to 24 hours).
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When ready to serve, remove the cake from the freezer, top with whipped cream and cherries, and slice into 9 pieces. Serve right away.
Make sure to tag me on Instagram and use #vegetarianventures when trying this dish out!
