Neopolitan Nice Cream Layer Cake Recipe

July 19, 2018

Neopolitan Nice Cream Layer Cake Recipe
Serves 12
Who doesn't love Nice Cream Cake? This beautiful, fun, and delicious recipe gluten free, vegan, and as yummy as it looks!
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Prep Time
2 hr
Prep Time
2 hr
285 calories
45 g
2 g
10 g
6 g
4 g
138 g
18 g
29 g
0 g
4 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 285
Calories from Fat 87
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 2mg
1%
Sodium 18mg
1%
Total Carbohydrates 45g
15%
Dietary Fiber 4g
18%
Sugars 29g
Protein 6g
Vitamin A
6%
Vitamin C
28%
Calcium
13%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. BASE
  2. 1 cup almond flour
  3. 1 cup pitted Medjool Dates
  4. CHOCOLATE LAYER
  5. 2 frozen bananas
  6. 1 scoop Orgain Plant Based Protein Powder - Chocolate
  7. ¼ cup unsweetened almond milk
  8. VANILLA LAYER
  9. 2 frozen bananas
  10. 1 scoop Organic Plant Based Protein Powder - Vanilla
  11. ¼ cup unsweetened almond milk
  12. BERRY LAYER
  13. 1 cup frozen raspberries
  14. 1 scoop Organic Plant Based Protein Powder - Vanilla
  15. ¼ cup unsweetened almond milk
  16. CHOCOLATE DRIZZLE
  17. 8 oz chocolate, chopped
  18. 1 tsp coconut oil
  19. Fresh raspberries, for topping
Instructions
  1. 1- Prepare a cake pan or baking dish with parchment paper or lightly grease with coconut oil.
  2. 2- To make the base layer, add the almond flour and dates to a food processor or blender and blend until well combined and sticky. Press mixture into an even layer in the dish and set aside.
  3. 3- Make the chocolate layer by adding all ingredients to a blender and processing until thick and creamy. Spread chocolate layer on top of the base layer in an even layer. Place pan in the freezer for at least 30 minutes before continuing.
  4. 4- Make the vanilla layer by adding all ingredients to a blender and processing until thick and creamy. Spread vanilla layer on top of frozen chocolate layer and freeze again for 30 minutes before continuing.
  5. 5- Make the berry layer by adding all ingredients to a the blender and processing until creamy. Spread berry layer on top of frozen vanilla layer and freeze again for a final 30 minutes.
  6. 6- After the 30 minutes are up, remove the cake from the freezer and top with raspberries.
  7. Melt chocolate and coconut oil together over medium low heat and drizzle over cake before serving, if desired.
  8. 7- Enjoy cake immediately and store leftovers in the freezer for up to 1 week.
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calories
285
fat
10g
protein
6g
carbs
45g
more
Orgain Clean Nutrition Blog http://blog.orgain.com/

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