Vegan Zebra Ice Cream Cake

Indulge in a slice of this luxurious vegan zebra ice cream cheesecake. The cake is vegan (dairy-free), gluten-free, and soy-free. No oven required!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

CRUST: Line the base of a 16 cm springform cake tin with baking paper.

Step 2

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Place roasted hazelnuts and roasted cashews (check How to roast nuts), fine coconut flour, and dates in the food processor and process until the mixture sticks together.

Step 4

Once it’s all combined, press the mixture evenly onto the bottom of the prepared cake tin.

Step 5

Place the crust into the fridge while you make the vanilla layer.

Step 6

VANILLA LAYER: Drain cashews well and place them into a high-speed blender.

Step 7

Add all the other ingredients: agave syrup, melted cacao butter, melted coconut oil, lemon juice, vanilla powder, and rice milk. Process until smooth and creamy.

Step 8

Transfer the mixture into a bowl and set aside.

Step 9

CHOCOLATE LAYER: Drain cashews well and place them into a high-speed blender.

Step 10

Add all the ingredients for the chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder. Process until smooth and creamy.

Step 11

Transfer the mixture into a bowl and set aside.

Step 12

DARK CHOCOLATE LAYER: Drain cashews well and place them into a high-speed blender.

Step 13

Add all the ingredients for the dark chocolate layer: agave syrup, melted coconut oil, lemon juice, rice milk, and raw cacao powder. Process until smooth and creamy.

Step 14

Transfer the mixture into a bowl and set aside.

Step 15

ASSEMBLY: To create the zebra effect, start by putting 1 tablespoon of vanilla filling in the center of the crust.

Step 16

Over it, add 1 tablespoon of chocolate filling (right into the center of the previously added vanilla filling).

Step 17

Then, add 1 tablespoon of the dark chocolate layer, right into the center of the previously added chocolate layer.

Step 18

Now you should start seeing alternate rings of vanilla, chocolate, and dark chocolate layers.

Step 19

Keep alternating fillings until you are done. Just keep putting one filling into the center of the previous one and let the gravity do the rest (or you can gently, and I mean really gently, tap the cake tin after each addition to help spread out the cream).

Step 20

Once completed, carefully place the cake in the freezer for at least 5-6 hours or until firm.

Step 21

To serve, remove the cake from the freezer and let sit at room temperature for 20-30 minutes to soften. Slice and serve.

Step 22

Decorate the cake with hazelnut cashew bliss balls or chocolate hazelnut truffles.

Step 23

STORING: Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

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