Moist vegan chocolate loaf cake layered with vegan vanilla ice cream and fresh berries
Vegan Chocolate Loaf Cake
- 1/2 cup (120ml) almond milk
- 1 tsp white distilled vinegar (or ACV)
- 1 1/2 cups (195g) all purpose flour*
- 1/2 cup dutch processed cocoa powder (I use Hershey’s Special Dark)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/3 cup (65g) coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup warm water
- 1 1/2 pints of your favorite vegan vanilla ice cream (I used oatmilk ice cream)
- 1 1/2 cups of your favorite fresh berries (I used 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup blackberries)
- 2 1/2 oz vegan dark chocolate, chopped
- 1/4 cup coconut cream
- Preheat the oven to 350F and grease and line a 1 pound (9×5) loaf pan with parchment paper.
- Add the milk and vinegar to a measuring glass and stir to combine.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the sugar, coconut oil, and vanilla.
- Alternate mixing in the milk and dry ingredients, starting and ending with the dry ingredients.
- Just before the batter comes together, pour in the warm water and whisk to combine.
- Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Allow the loaf to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill completely (about 1 hour). If you want to chill it overnight, cover it in plastic wrap before placing in the refrigerator.
- While it chills, remove 1 pint of the ice cream from the freezer about 20-30 minutes before you begin assembling the cake. This makes the ice cream soft and easy to spread. Also prep and wash your berries. If you don’t prefer large chunks of frozen fruit in the ice cream cake, cut the larger berries into small pieces.
- Once chilled, remove the cake from the pan and peel back the paper. Slice the cake into thirds, hamburger style.
- To its original loaf pan, place a large sheet of plastic wrap and press it down into the pan with quite a bit of overhang. Place the bottom third layer of the cake in the bottom of the dish.
- Take 3/4 of the 1 pint of ice cream and scoop it on top of the cake. Sprinkle with 1/4 cup of each berry (for a total of 3/4 cup) and spread it even, swirling the berries throughout the ice cream.
- Place the middle third of the cake on top and place the entire cake into the freezer to allow that first ice cream layer to firm up. Freeze for 30 minutes and remove the second pint of ice cream from the freezer.
- After 30 minutes, scoop the remainder of the ice cream from the first pint and half of the second pint onto the second layer of chocolate cake. Sprinkle with the remaining berries and spread even.
- Place the last slice of cake on top (it should reach up above the rim of the loaf pan now) and cover the cake in the excess plastic wrap that hangs over the edges. It it doesn’t fully reach and cover the cake, place another sheet of wrap on top.
- Freeze the cake for at least 5 hours, but preferably overnight. It should be firm and solid before slicing.
- When ready, remove the cake from the pan and peel off the plastic wrap. Place it onto your serving tray and make the ganache.
- Place the chopped chocolate into a bowl and the coconut cream in a heat-safe glass. Microwave the cream for about 1 minute or until steaming and bubbly. Pour the hot cream over the chocolate and whisk to combine.
- Pour the ganache over the top of the ice cream cake and top with more fresh berries if desired.
- Now slice and enjoy!
GLUTEN FREE – I haven’t tested it, but you can try swapping the all purpose flour with a good all purpose gluten free baking flour with xanthan gum (I recommend this one).
ICE CREAM – Feel free to use any type of ice cream or mix-ins that you like. I think mint chip or peanut butter ice cream would be so good here!
Keywords: ice cream cake, vegan ice cream cake, vegan chocolate cake, vegan ice cream