This recipe takes cake to the next level! It's a layered raw, vegan, gluten-free nice cream cake. Double layers of dehydrated banana cinnamon rolls, coconut nice cream, peanut butter and chocolate - YUM! No need to resist taking a big slice of this healthy dessert - I use wholesome and fresh ingredients to keep this cake guilt-free. Make this vegan cake for any special occasion, or store in your freezer to slice when your sweet tooth cravings come!
Raw I Vegan I Gluten-Free I Nut-Free (optional)
Serves:
Time:
Cinnamon Roll Layers
30 - 35 large bananas, halved lengthwise
20 dates (or 10 mejol), pitted & soaked
2 tbsp. Ground cinnamon
1 cup water
Coconut Nice Cream Layer
8 medjool dates, pitted & soaked (double amount if using small dates)
2 cups coconut cream (or 1 (15 ounce) can culinary coconut milk)*
Meat of 1 coconut
2 tbsp. coconut butter
1 tsp. lemon juice
1/2 tsp. salt
Peanut butter (or nut butter of choice)
4 cups peanuts/nut of choice (optional roasted nuts)
1/3 cup coconut oil
1 tsp. cinnamon
1/2 tsp. salt
Chocolate Layer
1/2 cup coconut oil
1/4 cup cacao powder
1/4 cup maple syrup or honey
1/4 tsp. salt
To dehydrate the bananas - peel the bananas and slice lengthwise in half. If the banana slices are really thick cut in 3 slices.
Place the banana slices in a single layer on your dehydrator trays. Dehydrate for 8 - 10 hours on ~110 degrees. When the bananas are ready transfer the slices into a large mixing bowl.
To prepare the cinnamon mixture - start by pitting and soaking the dates. Once softened, ~10-20 minutes, place all the ingredients in a blender or food processor and mix on medium-high speed until smooth, 1 - 2 minutes.
Pour the cinnamon mixture over the dried sliced bananas. Use your hands to gently mix until well combined and evenly coated, work carefully to keep the bananas from breaking. Let the mixture rest 20 minutes.
Line 2 cake pans with a silicone mat or parchment paper. Begin to create the cinnamon roll cake layers. Start by curling one banana slice over itself in a spiral. When there is ~1 inch at the end of the spiral, tuck another banana slice into the gap and continue spiraling. Use 2 - 3 banana slices per cinnamon roll. Place the completed cinnamon roll into the center of the cake pan.
Tip: Experiment what works best for you - rolling in your hand, on a cutting board, or directly in the cake pan! There is no right or wrong! Work patiently.
Continue the process until the bottom of both cake pans is completely filled with cinnamon rolls. You can break off small pieces of the cinnamon soaked bananas and tuck them into small gaps or around the edges - filling any holes.
Place the complete cake pans in the dehydrator for another 5 - 8 hours on ~110 degrees.
When the cinnamon roll layers are ready - place them in the freezer and allow to set to shape.
To prepare the coconut nice cream - place all the ingredients in a blender or food processor and mix on medium-high speed until smooth, 1 - 2 minutes.
Transfer the mixture into a bowl. Place the bowl in the freezer and let the nice cream begin to thicken, ~30 minutes. Then remove it and give it a good stir - scraping the sides and mixing well. Continue this process (freezer and stir) until it has thickened into a ‘soft serve’ like consistency.
To assemble the cake - Decide which cinnamon roll layer will be the top and the bottom. Remove the bottom layer from the freezer and spread the creamy, partially frozen nice cream on top. Use a spatula to create an even thin layer. Return the cake pan to the freezer.
To prepare the peanut butter - add all the ingredients to a blender or food processor. Mix on medium-high speed until smooth and creamy. Stop and scrape down the sides as needed. Work patiently. Add more oil as needed to adjust consistency. Set aside.
Once the nice cream has completely frozen and taken shape, release the cake from the pan (using the pan's release, or patiently working it out of a Tupperware- turning upside down, wiggling/stretching the sides of the pan, or letting it thaw slightly). Transfer to your serving plate.
Working quickly to prevent the nice cream from melting - spread the nut butter over top the frozen nice cream. Use a spatula to create a thin, even layer.
To prepare the chocolate layer - mix all ingredients in a small mixing bowl. Place in the fridge to thicken, stirring occasionally, until your desired spreading consistency is reached. Pour the chocolate mixture over the peanut butter in a thin layer. For the drizzle effect, use a spoon to pour chocolate on the edge of the cake and let the chocolate run down the sides.
Place the cake back in the freezer. Let the chocolate harden and set, ~30 minutes.
Remove the top layer from the cake pan and place on top of the chocolate layer to complete the cinnamon roll coconut nice cream cake!
Let thaw slightly before cutting and serving.
Store in the freezer, 2+ weeks.
