I can’t believe summer is almost over. So for my last summer recipe I decided to go all out and make a layer cake. This raw vegan Neapolitan ice-cream cake is the perfect thing to end the summer. With three delicious layers strawberry, vanilla, and chocolate, this raw vegan Neapolitan cake is exciting and flavorful bite after bite.
I love the vanilla flavor so I went a little thicker on that layer but feel free to double up or double down on your favorite layer. You can also prepare this in about 20 minutes and freeze it or you can freeze each layer for one hour to get those perfect lines between layers. I think both ways come out beautifully. So it’s really whatever you have the time for. Everything you need is listed below. Enjoy!
Raw Vegan Neapolitan Ice-cream Cake Ingredients:
1 cup dried mulberries- HERE
1 cup raw almonds 15 dates
2 cups fresh strawberries
4 frozen bananas
¼ cup cashews 1 date
1 Thai coconut flesh and water
1 cup raw cashews
2 tsp lemon juice
2 tbsp vanilla extract seeds from 1 vanilla bean
3 frozen bananas
1/4 cup cashews
5 tbsp cacao powder
Add all crust ingredients to a food processor (HERE) and blend till it forms a moldable dough.
Using your hands, press this dough into a 9in springform pan (HERE).
Add all strawberry layer ingredients to a blender (HERE) and blend until smooth.
You may need to use a tamper tool or something to press it down into the blades to get it going.
Pour this mixture on top of the crust. You can freeze this layer for one hour too keep a clean line between layers or you can move on.
Add all vanilla layer ingredients to a blender and blend until smooth.
Pour this on top of the strawberry layer. If you DID NOT freeze the strawberry layer, carefully pour the vanilla around the edges until it meets in the middle. Go slow or the layers will combine. Freeze for one hour for a clean line between layers or move on.
Add all chocolate layer ingredients to a blender and blend until smooth. You may need to use a tamper tool or something to press it down into the blades to get it going. This layer will be very thick.
Scoop mixture on to the vanilla layer and spread with a spatula. If you DID NOT freeze the vanilla layer, allow the chocolate mixture to thaw a little. Then using a spatula, scoop some up and and scrap it on to the edges of the pan until you have gone around the whole pan. Then gently begin spreading it over the middle. Gently.
Sprinkle cacao nibs around the edges. I like to put them in a folded piece of paper and tap on it so the nibs don’t go everywhere.
Freeze for 8 hours.
Thaw for about 5 min before serving. Enjoy!