Vegan Mocha Almond Fudge Melted Ice Cream Cake

Ok, bear with me, I know I am doing dessert two nights in a row, but these are worth it, and this one has coffee in it, so it’s at least partially a breakfast food. This cake was a spin-off from my Vegan Peanut Butter Zig Zag Melted Ice Cream Cake for the So Delicious 2013 Recipe Contest earlier this year. The idea of melting the ice cream and turning it into a cake worked out great a way to enjoy the ice cream in a new form. The almonds add a good texture and some crunch that compliments the coffee-chocolaty goodness from the ice cream.

Ingredients

For the Cake

1/2 pint So Delicious Mocha Almond Fudge Ice Cream
1-1/2 tablespoons ground flaxseed
4-1/2 tablespoons water
1-1/4 cup unbleached all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dairy-free buttery spread (such as Earth Balance)
3/4 cup sugar
1 teaspoon vanilla extract

Frosting

5 tablespoons unbleached all-purpose flour
1 tablespoon cocoa powder
1/2 cup dairy-free buttery spread
3/4 cup sugar
1 tablespoon safflower oil (or other neutral-tasting oil)
1/3 cup strong coffee
1/4 cup vanilla dairy-free creamer (such as So Delicious French Vanilla Coconut Milk Creamer)

Ganache

1/2 cup dairy-free chocolate chips
2 tablespoons dairy-free buttery spread
2 tablespoons vanilla dairy-free creamer (such as So Delicious French Vanilla Coconut Milk Creamer)

Instructions

For the Cake

Preheat oven to 375ºF
Get ice cream out of the freezer and set aside in a bowl allowing to melt.
Mix flax and water in small bowl and set aside.
Mix flour, cocoa powder, baking powder and salt in a medium mixing bowl.
In a large mixing bowl, beat together the buttery spread, sugar, flax mixture and vanilla. Add in the melted ice cream.
Gradually add in the flour mixture
Pour into a greased 9-inch cake pan.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool completely before adding frosting & ganache.

Frosting

Mix together the flour and cocoa, and set aside.
Mix the buttery spread, sugar and oil with an electric mixer on medium for one minute. Blend in the coffee and creamer, followed by the flour mixture.
Refrigerate for 10-30 min before frosting cake

Ganache

Combine ingredients and heat in small saucepan until melted. Drizzle over cake.