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!
What says holiday time more than a rich, decadent, chocolate dessert?
I love the holiday season. And I really love holiday baking. There’s nothing more festive than baking up delicious treats while listening to Christmas carols on the radio. Whether it’s holiday cut out cookies or a special dessert for the end of a holiday meal, it’s fun to indulge in some treats at this time of year.
One way that I make my holiday desserts a little more special is to make them with the very best ingredients – like the very best chocolate! Doing that results in a truly decadent, delicious dessert that’s just right for this festive season.
PASCHA Chocolate chips are so rich and so wonderfully chocolatey – they’re just the thing that’s needed to take your holiday desserts over the top.
I love the 85% bittersweet dark chocolate chips – they are my absolute favorite. 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. That brings me such peace of mind – with all of Baby Bee’s tree nut allergies, I can’t take any chances on chocolate that’s not produced in a safe facility.
These individual ice cream cakes are so nice for dessert on Thanksgiving or any other holiday. I love little individual desserts for parties – they just add an element of fun. These cakes get a double dose of PASCHA Chocolate goodness – 85% chocolate chips go into the cake, and they are also melted into a rich sauce that is drizzled over the top.
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.
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
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 ¼ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- â…“ cup organic canola oil
- â…” cup refrigerated coconut milk or non-dairy milk of your choice)
- 3 Tablespoons vanilla coconut milk yogurt I used SO Delicious brand
- 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. Line a 9x13 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 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.
Nutrition
Thank you to PASCHA Chocolate for sponsoring this post, and for making such delicious, allergy friendly chocolate.
What special holiday desserts will you make this season?
Follow along:
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!