Vegan Cotton Candy Ice Cream Cake

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.

THE RECIPE

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

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.
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