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  • YIELD: 5″ CAKE

A creamy, black cherry and coconut dairy-free ice cream cake with a sneaky veggie base. Naturally gluten-free.



  • ¾ cup raw shelled pumpkin seeds (pepitas)
  • 1 soft Medjool date, pitted
  • 1 tbsp coconut oil
  • 1 tbsp agave (or maple syrup, or a similar sweetener of choice)


  • 1½ cups boiled or steamed cauliflower florets
  • 4 tbsp coconut cream (from a chilled can of full-fat coconut milk)*
  • 3 tbsp coconut oil, liquefied
  • 3 tbsp agave (or maple syrup, or a similar sweetener of choice)
  • 1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
  • ⅜ tsp salt

Additional Cherry Layer:

  • ¼ cup fruit-sweetened black cherry jam (or any jam of your choice — I used St. Dalfour)
  • ⅛ tsp salt

Optional Toppings:

  • edible dried rose petals, rosebuds, and a bit of lavender


  1. Process all crust ingredients, except agave, into a sticky crumble in a food processor. Add agave and process briefly to combine. Transfer this mixture into a 5″ springform pan and press down to form a crust. Place in the freezer while working on the next step.
  2. Make sure all ingredients are at room temperature. Process all filling ingredients in a high power blender (If using a Vitamix, use the tamper initially, otherwise pause and scrape the sides as needed until things begin to blend). Once the filling is smooth, transfer ¾ of this filling into the prepared springform pan, leaving a ¼ of the mixture behind in the blender.
  3. Add the cherry layer ingredients to the mixture in the blender and blend until smooth. Pour this mixture over the white mixture in the pan, then use a spoon or something similar to swirl the two mixtures together with a little. Decorate with any desired toppings if using. Place the cake in the freezer to set for 6 hours or overnight. When ready to eat, pop the cake out of the pan, thaw it out on the counter for a few minutes, and enjoy! Keep any leftovers frozen.


*The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the can in an upright position overnight for the cream to separate from the water and surface up to the top. I used a large (400ml) Thai Kitchen full-fat coconut milk can for this recipe. Reserve the remaining water for other uses, only use the firm white cream for the filling. Note that it’s very important for the full-fat coconut milk cans to be chilled first so the cream separates out.


recipe from unconventional baker

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