Individual chocolate ice cream cakes are the perfect way to celebrate any special occasion! These little treats are gluten free and vegan.
Disclosure: This post is sponsored by PASCHA Chocolate. As always, all opinions are my own. Thank you for supporting the brands that support my blog!
I love any reason to make a special dessert – the holiday season, a birthday, end of the year celebrations, you name it! We often turn to my favorite gluten free chocolate cake, but sometimes you might want to do something a little fancier.
That’s where these individual chocolate cakes filled with ice cream come in! These look very elegant, and they are extra decadent. Tender gluten free cake, your favorite ice cream, and a rich chocolate sauce make these extra delicious.
Ingredient Notes
- Chocolate Chips – PASCHA Chocolate chips are so rich and so wonderfully chocolatey. I love the 85% bittersweet dark chocolate chips – I’m a dark chocolate fan, and these chips are wonderful – nice and dark, but not bitter at all. And one of the best things about baking with PASCHA Chocolate is the fact that all of their products are made in a dedicated allergen free facility.
- Unsweetened Cocoa Powder – I like Hershey’s brand cocoa powder, but you can use any brand you like.
- Yogurt – I used non-dairy yogurt as an egg replacer, but you could also use unsweetened applesauce if you prefer.
- Oil – You can use organic canola oil in this recipe, or any neutral tasting oil that you like. Melted vegan buttery spread would also work.
- Ice Cream – You can use any type of ice cream to fill these little cakes. If you prefer to keep this dessert totally homemade, than this vegan chocolate ice cream recipe would be the perfect filling.
Special Equipment
You will need a biscuit cutter if you’d like to make the cakes round. If you don’t have a biscuit cutter, you could always just use a sharp knife to cut out squares for each serving.
Topping Ideas
You can serve these as is, or you can top them with fresh fruit, like strawberries, toasted coconut flakes, or even sprinkles for a colorful touch.
You could make these even more decadent with the addition of dairy free caramel sauce.
A spoonful of whipped coconut cream would be a nice addition, too.
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Recipe
Individual Chocolate Ice Cream Cakes (Vegan, GF).
Ingredients
For the cakes:
- 1 ½ cups gluten free flour blend King Arthur's Gluten Free Blend, Namaste Perfect Flour, NOW gluten free blend – all are good options – use the one that works for your dietary needs
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 ¼ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup organic canola oil or a different neutral tasting oil, or melted vegan buttery spread
- ⅔ cup refrigerated coconut milk or non-dairy milk of your choice)
- 3 Tablespoons vanilla coconut milk yogurt I used SO Delicious brand, you could also use applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup PASCHA 85% Bittersweet Chocolate Chips
For the sauce:
- ½ cup PASCHA 85% Bittersweet Chocolate Chips
- Non-dairy Coconut Milk Vanilla Ice Cream
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13 baking dish with parchment paper, with an overhang on both sides.
- In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, cinnamon, baking soda, and salt.
- Add the organic canola oil, coconut milk, coconut milk yogurt, apple cider vinegar, and vanilla extract. Stir well to combine.
- Add the PASCHA chocolate chips and stir well.
- Spread the batter into the prepared pan. Bake at 350 degrees F for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Once cool, use the parchment paper to lift the cake out of the pan and move it to a flat surface.
- Use a 2 ½ inch biscuit cutter to cut out circles from the cake. You should get 8 circles.
- Before serving, set the ice cream out so that it softens slightly. Microwave the ½ cup of PASCHA Chocolate chips for one minute, then stir. Microwave on 15 second intervals until all melted, then stir until smooth.
- Before serving, assemble the dessert: Place one circle of cake on each plate, then top with vanilla ice cream, then top with another circle of cake. Drizzle the hot chocolate sauce on top.
- Serve immediately.
Katie
Delicious recipe!
Kristine @ Kristine's Kitchen
These mini cakes are just too pretty, Kelly! But that wouldn’t stop me from eating one. :) I agree, dark chocolate is the best kind!
Kelly
THank you, Kristine!
Sonali- The Foodie Physician
Whoa- I’m in chocolate heaven! For me, dessert doesn’t get any better than this!
Kelly
Thanks, Sonali!
Katie Serbinski
I love the added chocolate drizzle over the top. Game changing!!!!
Kelly
Thanks, Katie!
Sarah @Whole and Heavenly Oven
Oh my goodness. MINI sized ice cream cakes?? These are just too to genius, Kelly! Drooling over all that chocolate-y goodness!
Kelly
Thanks, Sarah!
Gayle @ Pumpkin 'N Spice
These mini cakes are adorable, Kelly! I love the chocolate and ice cream combo. What a perfect dessert!
Kelly
Thanks, Gayle!
whiskandshout
vegan and gf? love!
Kelly
Thank you!
Strength and Sunshine
O stop ;) These are way to delish!!! I so want one right now!
Kelly
Thanks, Rebecca!