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Vegan Mint Brownie Ice Cream Cake
Ingredients:
2 cups almond milk (or another vegetable milk);
2 tablespoons organic apple cider vinegar;
1 ¼ cups raw pumpkin puree;
2/3 cup first cold pressed olive oil;
2 tablespoons organic vanilla extract;
3 cups + 2 tablespoons kamut or spelt flour (or gluten-free flour mix for baking);
1 1/3 cups raw sugar;
2 tablespoons baking soda;
1 tablespoon baking powder;
½ teaspoon iodine-free salt;
4 cups mint ice cream
***Recipe for the raw mint brownie ice cream here:
10-15 raw brownie balls
***Recipe for here the raw brownie balls here:
Instructions:
Preheat the oven to 350 F and spread 1-2 tablespoons olive oil on two 8-inch round cake pans.
Mix the almond milk and vinegar in a large bowl and let it rest for a few minutes.
Add the oil, vanilla extract, pumpkin puree and beat into a homogenous cream.
Add the sugar, baking soda, baking powder, salt, then pour slowly the flour, beating constantly. The mix should be creamy and quite liquid.
Divide the mixture in two equal parts, pour them in the cake pans, and bake for 30 min.
Take out the cakes, and let it cool completely.
Place one of the cakes on a serving plate.
Spread half of the mint ice cream all over the cake surface.
Place the other cake on top and spread the second half of the mint ice cream on it.
Place little brownie balls on top and serve.
The cake left after serving may be kept in the freezer in a plastic wrap.
Take out the cake at least 30 min at room temperature before serving the next time.
Enjoy! Pofta buna!
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