A five layered cold, colorful cotton candy cake! Made with gluten-free cake and vegan frozen desserts, this is a show-stopping (but simple!) summer dessert.
Ingredients
Cake:
12 pitted Medjool dates
1 cup water
1 cup oat flour
1 tbsp baking powder
2 tbsp tapioca flour*
1 tsp vanilla extract
Blue Sprinkles:
1/4 cup unsweetened shredded coconut
2 tsps natural blue food coloring
Pink Sprinkles:
1/4 cup unsweetened shredded coconut
2 tsps pitaya puree**
Pink Ice Cream Layer:
1 1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
3-4 tbsps pitaya puree
Blue Layer:
2 cups Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
1 tbsp natural blue food coloring
Pink Cocowhip Layer:
2 cups Cocowhip
2 tbsps pitaya puree
Notes
*Optional but makes for a better texture
**I took one Pitaya Plus pack, let it thaw to a liquid, and then used that for the sprinkles and both pink layers.
Instructions
- Cake: Blend the water and dates until smooth.
- Transfer to a large mixing bowl. Add the rest of the ingredients. Stir to combine.
- Lightly oil then fill a 6 inch round cake pan 2/3 of the way with batter.
- Bake at 325F for approximately 30-35 mins or until the center bounces back when touched.
- Let it cool COMPLETELY before slicing off the rounded top and slicing it into 2 layers.
- Sprinkles: Get full recipe >> Vegan Cotton Candy Ice Cream Cake @ feastingonfruit.com