10 Dec 2012

layered ice cream cake with chocolate, vanilla & peppermint


First of all - please listen to this exquisite album by Edward Sharpe and the Magnetic Zeros, it's incredibly beautiful and makes me cry.

Secondly - this turned out fabulously, if I do say so myself (and I just did - so there.) I had a dream about this cake a few days ago and have been itching to make it ever since. When it comes down to it - this ice cream cake is mostly bananas. The pink layer comes from beet juice, and the green comes from avocado and peppermint leaves. I recommend using your Vitamix for this (can be bought on amazon or ebay) to make the layers as creamy as possible. 


I must admit - the avocado layer tasted sort of funky on it's own and I was thinking "Hmm... maybe my subconscious failed to consider the weird combination of avocado and mint in an ice cream cake." But it ended up tasting great with all the other delicious flavour pairings. The beet layer is unusually enjoyable. you might be thinking beets are a strange thing to make into ice cream, but the earthy tones of beets along with the sweetness of bananas is outta this world! Letting each thin layer freeze is a tad time-consuming, but it's worth it. 

I love when my dreams come true.


spiced chocolate, cashew vanilla, peppermint-avocado & banana-beet layered ice cream cake

Crust:
1 cup raw flour (I used buckwheat)
1 cup dates or prunes

Chocolate layer:
3 ripe bananas
1/3 cup cacao
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/4-1/2 teaspoon cayenne, to taste
2 tablespoon agave/maple syrup
water, if too thick

Vanilla layer:
1 1/2 cups cashews
3 tablespoons agave/maple syrup
seeds from one vanilla bean
1/3 cup water
juice of one lemon 

Beet layer:
1/2 cup fresh beet juice
2 ripe bananas
1/2 cup pine nuts
1-2 tablespoons agave/maple syrup
2 tablespoons melted coconut oil

Mint layer:
2 cup fresh mint leaves
1 avocado
1/4 cup agave/maple syrup
1/2 teaspoon salt
juice of one lemon
1/4 cup nut milk
2 ripe bananas

Coconut Maple Drizzle:
1 tablespoon melted coconut oil
1 tablespoon maple syrup

To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside. 

To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up! 

To make to drizzle, stir ingredients together until combined then decorate, I also added some lemon zest - why not. Enjoy!

87 comments:

  1. so beautiful and im sure it tastes phenomenal!
    Kind of like exquisite neapolitan flavours. :)

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    1. Thanks, Laura! Hmm, yes you could say that :D

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  2. Okay this is seriously the most beautiful raw cake i've seen!!!

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  3. this is one absolutely gorgeous cake. i would love to make something like this, it's phenomenal!

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  4. Shouldn't I soak the cashews first?

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    1. Oh! Yes I forgot to write that down for the vanilla cashew layer. Thanks!

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    2. How long and in what do we soak the cashews? Could we use raw almonds?

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  5. Spectacular!!

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  6. This would have to be the most spectacular raw food cake I've ever seen - amazing!

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    1. thank you, ally! <3 & love your blog.

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    2. And I love your blog, joined up for the newsletter yesterday so looking forward to email updates for posts :)

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  7. This might be the prettiest cake I've ever seen in my life! Amazing.

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    1. Oh man, that is the ultimate compliment. Thanks a bunch.

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  8. wow, this is amazing !

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  9. Your cakes are splendid!!! You should open a raw dessert shop, I'm sure you'd be famous.

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    1. Pfff not quite yet... but thanks so much, I appreciate the flattery.

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  10. Comme on. Thats amazing. THANK YOU!!!! :)

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  11. OMG! im always quietly looking at your posts but this is AWESOME! so... let me say! you rock:) i wish i could taste it!

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    1. Thank you! I love the comments so say something whenever ya want ;)

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  12. Is the cocoa unsweetened? Thanks for the recipe! :)

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  13. This looks stunning! What is used to drizzle on the top?

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    1. It was a mixture of melted coconut oil and maple syrup ;) Maybe 1 Tablespoon of each.

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  14. A delicious work of art! This is outstanding!

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  15. This is totally lovely! Great post and photos ♥

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  16. Beautiful, Emily! :) I recently started working as a chef at a raw food restaurant - we make really nice raw cakes but I have NEVER seen anything as gorgeous as this one. Very impressive, as well as delicious - I'm sure.

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    1. Oh, thanks so much, Katie :) much love!

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  17. What size pan did you use?

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    1. My spring form pan is adjustable so probably 5-6 inches? Any size will do though, I just like how it looks when it's tall :)

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  18. this is definitely the most gorgeous dessert i've ever seen. incredible!

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  19. Maybe I missed it, but how do we make the icing?

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    1. I really need to add that, sorry.
      It's about 1 tablespoon of melted coconut oil and 1 tablespoon of maple syrup.

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  20. Oh wow Emily! What a beautiful cake! I'm at the second layer right now and it's in my freezer. I can't wait to taste it! Everything looks excellent!

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    1. Thanks so much, Alexie :) Cool name ya got there!

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  21. I can't wait to try this recipe!! I'm not much of a desert person but love the beauty of this cake. So cool that you are finding this awesome lifestyle so early in life. enjoy & cheers!!

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  22. Hi there! I'm going to try this out for Christmas! I was just wondering- how long much each layer be frozen? I've read elsewhere that if each layer is frozen too long it falls apart because it did not get a chance to "bind" with the other layers.

    So lovely! :D

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    1. A couple hours or so... which is why it takes all day to make. You gotta be patient =)

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  23. mmm... dare I ask how long it can be stored in the fridge, or does it usually not last long enough to find out? I'm tempted to make this tomorrow for Sunday, but I don't want the cake to get affronted and perish! :p

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    1. Hahah... it lasted two days, and that's when it was hiding in the freezer :)

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    2. I made it! Came out quite adventurous and delicious- thanks for the uber recipe :)

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  24. This is truly exquisite looking!
    Questions-
    freeze each layer for HOW LONG?
    how long did it take you to make this?

    Just wanted to know how much time i need to set in my day to make this happen :)

    does it taste as good as it looks?
    because if it does, you are indeed a genius!!!!

    Thank you!!!

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    1. It took a couple hours for each layer, so this cake takes awhile to set. It ended up taking a full day (even though only about 30 minutes of that was actually prep), then I took pics the next morning and it was ready to eat.

      I thought it was yummy :) Thank you! I hope...

      x

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  25. Wow! I made this for Christmas dessert. Exotic, unexpected flavors, rich and delicious. A few thoughts: Make sure the bananas are VERY ripe - this one had a slightly "green" taste from not quite super-ripe bananas. If I do it again, I think I'll use grated bittersweet chocolate rather than cocoa powder (which I doubled in this cake), as I 'm not totally committed to a sugar free life. I added a couple of T's coconut oil to the crust to make it hold together better (delicious). It need to thaw out at least a half an hour before you can cut it and still use a knife heated in hot water. I still have a sore arm from trying to carve it right out of the freezer. It's very different, very rich and very delicious. 8" springform will easily serve 15. (I made it 14 layers; it took me 7 almost 8 hours to freeze; I would do it again - lots of fun.)

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    1. Thank you for that comment, Sarah! I'll mention it in the recipe. xox - em

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  26. This looks absolutely divine!!!!!

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  27. Oh my gosh... this looks fantastic! Gonna try this upcoming weekend!!!!!

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    1. Hehe thanks :) tell me how it goes

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  28. ..thank you ...."

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  29. This looks AWESOME. Or should I saw RAWESOME! I am totally trying this for my birthday later this year... Thanks :)
    Yum!

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  30. wow!!! so excited that I found your blog today!! I love all things raw! thanks for the fun recipes and inspiration! and this is beautiful cake cant wait to try it!

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  31. Waouhhhh I. Will try this that will impresss my kids ! Just coming to learn about raw food !

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  32. What could I use instead of mint for the green layer? I'm not a fan of the flavour of mint.

    This is SUCH a beautiful creation. :D

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  33. Wow! I was just wandering around the net, looking for some vegan cooking inspiration and stumbled across your beautiful blog!
    Now I just can't wait till summer finally hits in and I can make this wonderful cake design (work of art, even) for my birthday party!! ^.^
    Loving your blog!

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  34. Lora LynMay 14, 2013

    WOW!!! That is astonishingly BEAUTIFUL!!! So thankful a quick google search of what sort of sauce to make for my zucchini pasta tonight led me to you!!
    What a GORGEOUS website!! If I weren't so hungry and anxious to get home I would probably be surfing here for hours!! I will definitely come back! Well done!!

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    1. Yay I'm glad too :) Wonderful to know you!

      xo

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  35. WOW! Look so yummy!

    I probably aren't the first to ask you this question (and *sighs* will probably will not be the last) but on a "weight" point of view, you can eat that beautiful-and-ohhhh-so-yummy-tasting food without getting fat???

    I have been considering becoming vegan for quite a while now (like over 2 years) and I was so afraid of not finding tasty-comfort-food in the vegan way of life that I have stopped myself (that and struggling with x-y-z health issues, I have had a baby and I did not had regular incomes at the time).

    Thank you for your input ;)
    Nath

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    1. Hey, Nath! Well, I eat at least one serving of my desserts every day and am quite happy with my body. As long as you incorporate lots of healthy whole foods like fruits and veggies into your diet and exercise regularly, you've got nothing to worry about!

      :)

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  36. Hi Emily! I'm so looking forward to tasting this cake! It's in the freezer aright now:) Just wondering - do you serve it straight from the freezer or take it out a while before?
    btw really loving your blog!
    - L

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    1. Thnx for the quick response:) the cake was a huge succes! Got a lot of compliments on the richness of taste in each layer;)

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  37. I love when your dreams come true too Emily! Especially when they involve your AMAZING cakes!

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  38. I just finished making this for my Thanksliving potluck. Every layer is yummy! My 9 year old was fighting me for the bowls so she could eat every last bit. I didn't have mint on hand but always have a pot of chocolate mint growing so I used it and that layer is my favorite.

    You're highly creative and I love that you are so willing to share. I emailed this link to the girls because it is so rich in recipes. You are rawfoodnetwork with recipes, hints, reviews and revisions!

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  39. Hello, once this has set in the freezer could you store it in the fridge for a couple of days or would it melt? Thanks for the the recipe, it looks DELICIOUS!!

    Sam

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    1. I'd say keep it in the freezer... You don't want to risk it melting.

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  40. I have the whole album on my iPod!!!! ♥
    Love Edward Sharpe and Magnetic 0's!
    Oh, and Btw, LLLLLLLLLLOOOOOOOOOOVVVVVEEEEE the recipe! You make me so happy!
    Have a wonderful day, you wonderful person!
    -Pailsy G.

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  41. m_ma_belleMarch 22, 2014

    Welp, this is a beautiful, unique, & reduced-cruelty creation, which is why I made it...and I knew my 6 y/o birthday girl niece would love it much for the cheerful combination of colors...But it is not cheap. If you are doing as much organic as possible, with the dates, chocolate, bananas, vanilla beans, mint & other various ingredients, it's at least $50 when it's all said & done.

    I ground almonds to meal in place of flour & it made a great pliable crust (used a bit of coconut oil too as someone here recommended); for the chocolate layer I used a dark chocolate bar pulsed to nibs & the puree for that layer tastes wonderful. Easy on the cayenne especially with kids.

    It's also not a quick cake - preparing all the ingredients & the puree for each layer, first of all, and then in between freezing, pouring the layers. Best done when you have lots of small chores that will bring you back home every couple of hours. Or a great day scheduled in, in between meditation sessions!

    The freezing process gets quicker since you're cooling the purees in the 'fridge between layers...Let's see how the finished product turns out!

    Thanks for the inspiration & recipes, Emily & best wishes on continued success. :)

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  42. Hello there. What kind of spring form pan do you have and what is it you usually line it with? Thanks thanks!

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  43. How do you get the ice cream texture? Because when I am creating a dessert like that after 3 or 4 hours in the fridge it becomes like bad, like when the fruit is corromped. Thanks!

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  44. @azet - keep mixing it up every 30 minutes!

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  45. Made this for my birthday a few days ago. Every time I have a piece I love it even more!

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  46. I made this just the other day after obsessing over how beautiful it was for absolute ages and I can definitely say it's as delicious as it it looks! :) I found I wasn't the biggest fan of the chocolate layer with the cayenne pepper, but the others are pretty out of this world :')

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  47. Hi Emily! I've had this recipe saved for almost a year and been waiting until my dad's birthday to try it out. He has sensitivities to a lot of foods, he gets a bad reaction when eating any foods with a high sugar content. So cakes are pretty hard! How do you think this would taste without the added maple/agave?

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    1. Aw I am honoured! Hm. Without the added sweetener, I'm not sure how this would taste. I would recommend adding a pinch of stevia to each layer. Also, maybe add extra nut butter, or coconut milk, so it's extra rich and creamy to make up for the lack of sweetness. Fingers crossed!

      As another option, you could turn this low-sugar brownie recipe into a cake: http://www.thisrawsomeveganlife.com/2017/06/gooey-brownies-with-almond-butter.html

      And if the frosting in that recipe has too much sugar, you can frost it with this sugar-free chocolate (just stir in extra full fat coconut milk to the recipe so it's softer): http://www.thisrawsomeveganlife.com/2018/02/sugar-free-dark-chocolate.html

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Feel free to comment below, I love hearing your thoughts! xo, Em