As a seasoned vegan baker with years of experience creating plant-based treats, I've perfected this stunning layered pint cake using Ben & Jerry's Non-Dairy ice cream. It's a simple, crowd-pleasing Christmas dessert that's dairy-free, festive, and utterly delicious.
Vegan Layered Pint Cake
Ingredients
Vegan Chocolate Cake:
• 1 1/4 cups flour
• 3/4 cup granulated sugar
• 2 tablespoons cocoa
• 1/2 teaspoon sea salt
• 3/4 teaspoon baking powder
• 2 tablespoons cider or white vinegar
• 1/4 cup vegetable or coconut oil
• 3/4 cup cold water
• 1 teaspoon vanilla
For the Layered Pints:
• 1 pint Ben & Jerry's Non-Dairy Coconutterly Caramel'd (or your favorite Non-Dairy flavor)
• 2 empty, clean ice cream pints
• 1 vegan cake baked in a 9 x 13-inch (22.86 cm x 33.02 cm) pan (use the vanilla or chocolate recipe above)
Step 1:
Choose vanilla or chocolate cake. Preheat oven to 175°C. Line a 9 x 13-inch (22.86 cm x 33.02 cm) cake pan with parchment and spray with cooking spray. Sift dry ingredients into a large bowl. Mix wet ingredients in a medium bowl. Combine and mix on medium speed for 2 minutes (or by hand). Pour into pan and bake 15-18 minutes, until top springs back when touched. Cool completely before slicing.
Step 2: Carefully cut the Non-Dairy pint in half from top to bottom through the lid. Remove ice cream from one half, keeping its shape. Slice into 3 discs. Rinse and dry the empty pint.
Step 3: Cut 3 cake slices of varying sizes and set aside.
Step 4: In each clean pint, layer starting with a small cake slice, then Non-Dairy ice cream. Add medium cake slice, more ice cream, large cake slice, and top with final ice cream layer. Freeze for at least 1 hour.
Step 5: When ready to serve, remove from freezer and add your favorite toppings. Enjoy this festive treat!
