Vegan Mango Ice Cream Cake

What would summer be without ice cream? This vegan mango ice cream cake is so refreshing, bursting with mango and lemon flavor and just the perfect treat on a hot summer day! 

The Recipe

Vegan mango ice cream cake

Ingredients

For the cake:

2 1/2 cups / 300 g all-purpose flour

1 cup + 1 tablespoon / 250 g sugar

2 teaspoons baking powder

2 cups / 470 ml plant-based milk (such as oat, almond or soy)

2/3 cup / 160 ml vegetable oil (such as sunflower)

2 tablespoons lemon juice

For the lemon frosting:

16 ounces / 454 g vegan cream cheese

10 ounces / 280 g vegan whipped cream topping

3/8 cups / 75 g sugar

zest of 1 lemon

2 tablespoons lemon juice

For the mango mousse:

12.3 ounces / 350 g mango chunks

7.8 ounces / 220 g coconut cream (the white creamy part)

1 cup / 250 ml plant-based milk (I used oat milk)

1/2 cup / 100 g sugar

2 teaspoons agar agar powder + 3 tablespoons to dissolve

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder, plant based milk, oil and lemon juice. Mix on high speed until smooth.

3. Line two 8-inch / 20 cm cake pans with parchment paper. Divide the cake batter equally into the two cake pans. Bake for about 1 hour and 10 minutes or until cake is golden brown. Let cool on a wire rack.

4. In a bowl mix plant-based whipped topping, cream cheese, sugar,  lemon zest and lemon juice. Mix until smooth. Place each cake in a cake pan. Spread cream on top and freeze until firm. 

5. In a pot combine mango, canned creamy coconut milk, plant-based milk and sugar. Bring to boil. Meanwhile combine agar agar powder with water in a small bowl and let sit for a bit. Add agar agar to the pot while stirring constantly. Allow to cool a little. Pour the mango mousse over the two cakes and put into freezer until the mango mousse is firm. Bring the two 3-layer cakes together and freeze again. Decorate with mango, if desired. Allow to thaw a little before serving. Slice and ENJOY!