This Neapolitan vegan ice cream cake has layers of vegan vanilla & strawberry ice cream that sit on top of a fudgy soft chocolate cake. It’s the perfect cold summer treat, especially topped off with dairy-free whipped cream and sprinkles.
why we love this vegan ice cream cake
Ice Cream Cake is my fiance’s favorite type of cake for celebrations. His birthday was a little while ago, so of course, I had to make an epic Vegan Neapolitan Ice Cream Cake for it! This cake is amaaaazing. It has layers of vegan vanilla and strawberry ice cream that sit on top of a rich, fudgy soft chocolate cake layer. A thick layer of chocolate ganache is on top and it’s decorated with dairy-free whipped cream! This recipe is up there on my list of favorite cold treats (along with my Cookie Dough Nice Cream and my Peaches and Cream Ice Cream Bars).
the main components
Like most cakes, there are a few main components that need to be made before assembling the dairy-free ice cream cake. This cake uses store-bought vegan ice cream which cuts down on the time needed to make it! While ice cream cakes take 1-2 days to make, most of the time is passive while you wait for the cake to set in the freezer.
- Rich Chocolate Cake Base
- Vegan Vanilla Bean Ice Cream
- Vegan Strawberry Ice Cream
- Dairy-Free Chocolate Ganache
- Coconut Whipped Cream
- Sprinkles (optional- for serving)
- Vegan Chocolate Sauce (optional- for serving)
vegan ice cream cake tips
Homemade ice cream cakes can be quite intimidating, not gonna lie. While they’re not necessarily challenging to make, they do require a bit of patience and planning ahead of time. This is not one of those cakes that you can make on the day of a celebration. Below are some tips for a successful vegan Neapolitan ice cream cake!
- This cake needs to be started at least 24 hours ahead of when you plan on serving it.
- Patience is key! Give the cake adequete time between steps to set up in the freezer. If you don’t, you’ll have a melty mess on your hands.
- If you can’t find vegan strawberry ice cream, you can make your own with vanilla ice cream and strawberry preserves (instructions below in the notes section of the recipe). OR you could substitute another type of dairy-free ice cream.
- Ice cream cakes are easier to make when they are shorter and wide. I don’t recommend going taller than 3 tiers for a 6″ cake.
- Spreading coconut whipped cream on the outside of the cake helps hold it together. I don’t recommend skipping this component of the cake. You could swap dairy-free buttercream for the whipped cream (like my strawberry frosting) instead if you’d like!
- For the cake layer, an oil based cake (instead of dairy-free butter) helps keep it soft, even when frozen.
how to make the vegan ice cream cake
making the chocolate cake:
- Preheat the oven to 350F.
- Prepare a 6” cake pan by spraying with cooking oil.
- Mix the dry ingredients together in a medium-sized bowl.
- Make a well in the center and add the oil, yogurt, water, and vanilla. Mix the wet into the dry until just combined.
- Pour the batter into the cake pan and bake for 28-30 minutes.
- Remove from the oven and let cool on a rack for at least 30 minutes.
to make the ice cream layers:
- Line two 6” cake pans with plastic wrap.
- Scoop the vanilla ice cream into one cake pan. Press down on the top with a spoon to level out the surface.If needed, use the bottom of a glass to compact and even out the ice cream.
- Place the cake pan with the wrapped ice cream in the freezer for at least 8 hours, preferably overnight.
- Repeat the above instructions for the strawberry ice cream layer.
to make the whipped cream:
- Scoop out only the solid part of the coconut milk. Using a hand mixer, beat the coconut until it’s slightly fluffy (about 1 minute).
- Add in the powdered sugar and whip the mixture for 1-2 more minutes.
- Chill covered in the fridge while you prep the other components.
assembling the cake layers:
- Place the frozen chocolate cake onto a plate or cake stand. Spread a thin layer of coconut whipped cream on top, leaving about a ½ inch border around the edges.
- Unwrap the strawberry ice cream layer and place it on top of the chocolate cake.
- Unwrap the vanilla ice cream layer and place it on top of the strawberry layer.
- Spread the remaining coconut whipped cream on the outside of the cake in a thin layer.
- Place the cake back in the freezer for 1-2 hours to completely set up before decorating further.
making the ganache:
Note: only make the ganache when you are almost ready to assemble your cake (i.e. your ice cream layers are completely frozen solid).
- Microwave the coconut cream/milk in a small bowl.
- Pour the very hot coconut milk onto the chocolate chips. Stir until the milk and chocolate are combined.
- Place a plastic piping bag into a tall glass and fold the excess plastic at the top over the top edges. Pour the ganache into a plastic piping bag.
- Let the ganache cool slightly at room temperature for about 20 minutes before piping onto the cake.
serving the vegan ice cream cake
This ice cream cake is best served after sitting at room temperature for about 15 minutes. This helps soften the ice cream and the cake layer enough to easily cut it. This vegan Neapolitan ice cream cake is delicious served with dairy-free whipped cream and a drizzle of chocolate sauce on top.
ice cream cake faq:
Dairy-Free Strawberry Ice Cream can be hard to come by. I had trouble finding it at my regular grocery store. If you’re not able to find vegan strawberry ice cream, no worries, you can easily make your own at home with two ingredients!
To make your own vegan strawberry ice cream:
-1 Pint Vegan Vanilla Ice Cream
-1/3 cup Strawberry Topping or Preserves
Line your 6” cake pan with plastic wrap.
Blend the vanilla ice cream and the strawberry topping together in a food processor until well incorporated. Transfer the mixture into a prepared 6” cake pan. Place into the freezer to set for at least 8 hours.
I recommend only using vegetable oil for the chocolate cake. Vegetable oil helps the cake stay soft even when frozen. I’ve tried this recipe with coconut oil before, and while still delicious, the cake ends up being hard when frozen.
The closest substitute for Ener-G Egg Replacer in this recipe would be Bob’s Red Mill Egg Replacer. Substitute the same amount.
You could also make 1 flax egg by combining 1/2 tbsp of ground flaxseed with 1 1/2 tbsp of warm water. However, please note, I have not tried using a flax egg in this specific recipe can not guarantee results.
looking for more vegan cake recipes? CHeck out these!
- Brown Sugar Strawberry Shortcake
- Strawberry Crunch Cake
- Red Velvet ‘Cheesecake’ Cupcakes
- Easy Vegan Chocolate Lava Cake
- Italian Pear Almond Cake
- Banana Split Cake (No Bake Pie or Dessert)
Did you make this Neapolitan Vegan Ice Cream Cake? I’d love to know! Leave a rating and comment below!
Vegan Neapolitan Ice Cream Cake
The best Vegan Neapolitan Ice Cream Cake with layers of vegan vanilla & strawberry ice cream that sit on top of a fudgy soft chocolate cake.
The chocolate cake recipe is a vegan adaptation of Once Upon a Chef's recipe.
Ingredients
Chocolate Cake (makes one 6” cake):
- ½ cup flour (63g)
- 1/3 cup granulated sugar (75g)
- ¼ cup cacao powder (20g)
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tbsp Ener-G Egg Replacer
- 2 tbsp vegetable oil
- 1/4 cup dairy free plain yogurt
- 2 tbsp warm water
- 1 tsp vanilla extract
Coconut Whipped Cream:
- 1 cup coconut cream, cold (only the cream from a can of full fat coconut milk)
- ⅓ cup powdered sugar
- 1 tsp Druids Grove vegan gelatin (optional, to help stabilize the whipped cream)
Ganache:
- 4.5 oz vegan dark chocolate chips (about ¾ of a cup)
- ⅔ cup coconut cream (or full fat coconut milk)
Ice Cream:
- 1 pint good quality vegan vanilla bean ice cream (like Coconut Bliss Madagascar Vanilla)
- 1 pint good quality vegan strawberry ice cream (see notes on how to make your own)
Instructions
To make the Chocolate Cake:
- Preheat the oven to 350F.
- Prepare a 6” cake pan by spraying with cooking oil.
- Mix the dry ingredients together in a medium-sized bowl (flour, sugar, cacao powder, salt, baking soda, baking powder, Ener-G Egg Replacer).
- Make a well in the center and add the oil, yogurt, water, and vanilla. Mix the wet into the dry until just combined.
- Pour the batter into the cake pan and bake for 28-30 minutes.
- Remove from the oven and let cool on a rack for at least 30 minutes.
- Once cool, wrap well with plastic and place in the freezer while assembling the other components.
To Make the Ice Cream Layers:
- Line two 6” cake pans with plastic wrap. There should be enough plastic wrap to cover the tops of the ice cream cake layers.
- Scoop the vanilla ice cream into one cake pan. Press down on the top with a spoon to level out the surface. Fold down the plastic wrap to cover the top surface of the ice cream layer. If needed, use the bottom of a glass to compact and even out the ice cream.
- Place the cake pan with the wrapped ice cream in the freezer for at least 8 hours, preferably overnight.
- Repeat the above instructions for the strawberry ice cream layer.
To Make the Whipped Cream:
- In a medium-sized bowl, scoop out only the solid part of the coconut milk. Try to get as little coconut water as possible into the bowl. Using a hand mixer, beat the coconut until it’s slightly fluffy (about 1 minute).
- Add in the powdered sugar and whip the mixture for 1-2 more minutes until all the sugar is incorporated. If using, sprinkle the vegan gelatin into the powdered sugar before adding it to the coconut cream.
- Chill covered in the fridge while you prep the other components.
To Assemble the Cake Layers:
- Once the ice cream layers have completely set up in the freezer, it’s time to assemble the cake. It’s best to work quickly for this step as the ice cream layers will begin to melt if left at room temperature too long. Be sure to clear enough space in your freezer to fit the whole cake once assembled.
- Place the frozen chocolate cake onto a plate or cake stand. Spread a thin layer of coconut whipped cream on top, leaving about a ½ inch border around the edges.
- Carefully unwrap the strawberry ice cream layer and place it on top of the chocolate cake.
- Next, unwrap the vanilla ice cream layer and place it on top of the strawberry layer.
- If the ice cream is beginning to melt, place the whole cake in the freezer for 1 hour. If your layers aren't sliding around, proceed to the next step.
- Spread the remaining coconut whipped cream on the outside of the cake in a thin layer. This will help hold the cake together.
- Place the cake back in the freezer for 1-2 hours to completely set up before decorating further.
To make the Ganache:
Note: only make the ganache when you are almost ready to assemble your cake (i.e. your ice cream layers are completely frozen solid).
- Microwave the coconut cream/milk in a small bowl for about 1 minute until very hot and simmering.
- Place the vegan chocolate chips into a medium-sized bowl. Pour the very hot coconut milk onto the chocolate chips. The milk should begin melting the chocolate immediately. Stir until the milk and chocolate are combined.
- Place a plastic piping bag into a tall glass and fold the excess plastic at the top over the top edges of the glass. Do not cut the tip-off of the bag yet. Pour the ganache into a plastic piping bag.
- Let the ganache cool slightly at room temperature for about 20 minutes before piping onto the cake. If you pipe the very hot ganache onto the cake, it will melt your ice cream. But if you wait too long before piping onto the cake, it would be melted enough to pour.
To Decorate the Cake:
- Place the assembled cake on the counter (it should be completely frozen for this step).
- Cut the tip off of the ganache piping bag, and pipe drips of chocolate along the outer edge of the top of the cake.
- Pipe more ganache onto the top of the cake until the entire top surface is covered.
- Decorate with any sprinkles while the ganache is still wet.
- Place the cake back into the freezer for at least 30 minutes or until serving.
- To serve the cake, let it soften at room temperature for about 15 minutes before cutting into it.
Notes
Dairy-Free Strawberry Ice Cream can be hard to come by. I had trouble finding it at my regular grocery store. If you’re not able to find vegan strawberry ice cream, no worries, you can easily make your own at home with two ingredients!
To Make Your Own Vegan Strawberry Ice Cream:
- 1 Pint Vegan Vanilla Ice Cream
- 1/3 cup Strawberry Topping or Preserves
Line your 6” cake pan with plastic wrap.
Blend the vanilla ice cream and the strawberry topping together in a food processor until well incorporated. Transfer the mixture into a prepared 6” cake pan. Place into the freezer to set for at least 8 hours.
Substitutions for Ener-G Egg Replacer
You can sub Bob's Red Mill Egg Replacer for Ener-G in this recipe.
To Store the Cake:
Wrap the cake well in plastic wrap. It will be best in the freezer for about 2 weeks but will keep longer than that if needed.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 355Total Fat: 8gProtein: 3g
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