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Vegan Ice Cream Cake

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This vegan chocolate ice cream cake recipe is rolled like a swiss roll so you get even amounts of cake and vegan ice cream.

Vegan Chocolate Ice Cream Cake

Vegan Ice Cream Cake

Everyone loves a good ice cream cake.

It took me a while to come up with the swiss roll style ice cream cake.

Most ice cream cakes have a more spongey cake that can roll easier. In order to get most cakes to roll easier, you need a fair amount of eggs.

Unfortunately, vegan eggs don’t do the same things in sponge cakes.

But that’s okay because I figured out another way to make it work.

How do you make a vegan swiss roll cake?

Cake pop style!

Basically you make your cake, add frosting so it’s moldable and then you’re able to roll it up like you want.

What type of vegan ice cream do you use?

So, I left out a specific flavor on this ice cream cake because I think you can use any vegan ice cream flavor that works with chocolate.

Really the skies the limit.

  • Oreo mint
  • Peanut butter oreo
  • Chocolate cherry
  • any of the amazing vegan Ben and Jerrys flavors.

I almost always use Ben and Jerry’s vegan ice cream when I’m making ice cream cakes because they are just way too good.

But feel free to use your favorite vegan ice cream or make your own.

Vegan chocolate ice cream cake roll.

How do you store an ice cream cake?

You want to make sure it’s double covered with saran wrap and no air can get to the vegan ice cream cake.

And place it in the freezer. I wouldn’t let it sit for more than 3 weeks, but you can always try it.

I would worry that it could get freezer burned.

What ingredients do you need to make this delicious vegan summer dessert?

  • flour
  • sugar
  • cocoa powder
  • baking powder
  • baking soda
  • salt
  • vinegar
  • vegan milk
  • vegan butter, melted
  • vanilla extract
  • boiling water
  • instant coffee
  • powdered sugar
  • vegan chocolate chips
  • oil
  • Your favorite vegan ice cream
Vegan chocolate ice cream cake slice

How do you make this vegan ice cream cake?

Preheat your oven to 350 degrees.

Take a 9×13 pan and spray with cooking spray evenly, then sprinkle with cocoa powder just to coat lightly so the cake doesn’t stick, shake out the excess, and set aside.

Start by making the one bowl vegan chocolate cake.

Take a stand mixer and throw in all the ingredients BUT the boiling water and instant coffee.

Mix on medium for 2 minutes.

Boil your half cup water then add 1 tsp instant coffee, stir.

Pre-cooked vegan chocolate cake in a 9x13 pan.

Then stir this mixture into the cake batter until evenly distributed.

Pour the batter into the prepared 9×13 pan, make sure it’s spread evenly.

Bake for 25-30 minutes until a toothpick comes out clean, don’t over bake. Let cool.

Make the vegan frosting that glues the cake together.

Make your frosting by combining the ingredients in a medium bowl, use a stand or hand mixer to whip the frosting until it’s combined and frosting consistency.

Take your ice cream out of the fridge and let it start getting soft.

Before and after of vegan chocolate cake with frosting.

Now combine the cooled cake and frosting and stir until it’s totally combined, use your clean dry hands if you need to.

Take a piece of wax paper and place it on your counter, then take the cake mixture and press it into a big rectangle.

Rolling the vegan chocolate cake out to a rectangle.

Use your hands to make sure it’s smashed together really well so it doesn’t break when you try to roll it.

Now take your soft, but not too melted ice cream and put a layer over the whole cake, the amount of ice cream you use will vary, I used 1 pint and about 1/4th of another pint.

Placing the vegan ice cream on the vegan cake before rolling.
Starting to roll the vegan ice cream cake
The vegan ice cream cake on it's second roll up.
the vegan ice cream cake all rolled up

Make sure it’s an even layer then start rolling up using tight firm pressure. *See the pictures. Keep rolling until it’s into a swiss roll and pinch the bottom sides together.

Stick it in the freezer and make your ganache.

Make your vegan ganache frosting.

Combing the ganache ingredients cook for 30 seconds in the microwave, stir and cook for another 30 seconds if it’s not melted, don’t overcook.

Take the cake and you can either pour the ganache over the top or I used a pastry brush to spread it.

Then stick in the freezer, once frozen you can cover with saran wrap until ready to be served.

Let sit out for about 10-20 minutes before serving so it’s easier to cut.

Vegan ice cream cake covered with ganache frosting.
vegan ice cream cake

Vegan Chocolate Ice Cream Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This vegan chocolate ice cream cake will bring all your childhood ice cream cake recipes back to life.

Ingredients

  • 1 3/4 cup flour
  • 1 3/4 cup sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 TB vinegar
  • 1 cup vegan milk
  • 1/2 cup vegan butter, melted
  • 1 TB vanilla extract
  • 1/2 cup boiling water
  • 1 tsp instant coffee

Frosting for gluing the cake

  • 2 TB vegan butter, soft
  • 1 TB vegan milk
  • 3/4 cup powdered sugar
  • 2 TB cocoa powder
  • pinch of salt
  • 1/2 tsp vanilla

Ganache frosting

  • 3/4 cup vegan chocolate chips
  • 1 TB oil
  • 2 TB vegan milk

Ice Cream

  • 1 1/4 pint of your favorite vegan ice cream

Instructions

  1. Preheat your oven to 350 degrees. Take a 9x13 pan and spray with cooking spray evenly, then sprinkle with cocoa powder just to coat lightly so the cake doesn't stick, shake out the excess, and set aside.
  2. Take a stand mixer and throw in all the ingredients BUT the boiling water and instant coffee.
  3. Mix on medium for 2 minutes.
  4. Boil your half cup water then add 1 tsp instant coffee, stir. Then stir this mixture into the cake batter until evenly distributed. Pour the batter into the prepared 9x13 pan, make sure it's spread evenly.
  5. Bake for 25-30 minutes until a toothpick comes out clean, don't over bake. Let cool.
  6. Make your frosting by combining the ingredients in a medium bowl, use a stand or hand mixer to whip the frosting until it's combined and frosting consistency.
  7. Take your ice cream out of the fridge and let it start getting soft.
  8. Now combine the cooled cake and frosting and stir until it's totally combined, use your clean dry hands if you need to.
  9. Take a piece of wax paper and place it on your counter, then take the cake mixture and press it into a big rectangle. Use your hands to make sure it's smashed together really well so it doesn't break when you try to roll it.
  10. Now take your soft, but not too melted ice cream and put a layer over the whole cake, the amount of ice cream you use will vary, I used 1 pint and about 1/4th of another pint. Make sure it's an even layer then start rolling up using tight firm pressure. *See the pictures. Keep rolling until it's into a swiss roll and pinch the bottom sides together. Stick it in the freezer and make your ganache
  11. Combing the ganache ingredients cook for 30 seconds in the microwave, stir and cook for another 30 seconds if it's not melted, don't overcook.
  12. Take the cake and you can either pour the ganache over the top or I used a pastry brush to spread it. Then stick in the freezer, once frozen you can cover with saran wrap until ready to be served. Let sit out for about 10-15 minutes before serving so it's easier to cut.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 627mgCarbohydrates: 82gFiber: 3gSugar: 58gProtein: 6g

The calories are computer generated and may not be 100% accurate.

Want some other amazing vegan summer dessert recipes?

vegan banana bread

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