Individual Chocolate Ice Cream Cakes (Vegan, GF).
Try these delicious individual chocolate cakes topped with vanilla ice cream and chocolate sauce for your next celebration. This elegant dessert is gluten free and vegan.
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 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 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.
Notes
Store leftover cake in an airtight container. It should stay fresh for up to 4 days. You can't really store these once assembled, so keep the cake, ice cream, and chocolate sauce separate if you are going to store it.
Nutrition
Calories: 805kcalCarbohydrates: 117gProtein: 11gFat: 36gSaturated Fat: 15gSodium: 636mgPotassium: 498mgFiber: 10gSugar: 68gVitamin A: 85IUVitamin C: 1.5mgCalcium: 251mgIron: 3.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!