gluten free vegan strawberry ice cream cake
SERVES: 8-10
  • 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup cane sugar
  • 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
  • 1/2 cup water
  • 1/3 cup sunflower seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
strawberry ice cream
  1. Preheat oven to 350 degrees. Line 8-inch round cake pan with parchment paper and spray with nonstick cooking spray.
  2. Whisk together flour, baking powder, baking soda and salt in large mixing bowl. Set aside.
  3. Mix together sugar, coconut milk, water, oil, vinegar and vanilla, until smooth. Add to flour mixture and blend until combined.
  4. Pour batter into prepared cake pan. Bake 30-35 minutes or until toothpick inserted into cake comes out clean.
  5. Cool cake in pan on cooling rack 10 minutes. Remove from pan and place on cooling rack to cool completely.
  6. When cake is cool, slice into 2 even layers. Remove ice cream from freezer to soften, about 10 minutes.
  7. Line bottom and sides of 8-inch springform pan with parchment paper {should stick up above the top edge of pan}. If using 8-inch cake pan, line with plastic wrap. Make sure plastic wrap goes over edge, for easy removal.
  8. Scoop softened ice cream into mixing bowl. Fold diced strawberry into ice cream.
  9. Place one cake layer in bottom of prepared pan. Quickly spread evan layer ice cream onto cake layer. Top with second layer of cake.
  10. Spread Cocowhip onto cake. Immediately place cake into freezer. Freeze 4-6 hours, until set.
  11. When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with strawberries. Slice and serve.
Recipe by Sarah Bakes Gluten Free at