Our traditional birthday cake has always been Oreo Ice Cream cake. Now that my daughter is gluten and dairy intolerant we had to make some changes as her brother did not want her to miss out on his birthday treat.
I used 2 packages of K-TOOS ground up and mixed with 1/4 cup melted vegan buttery stick. I pressed a layer of crumb mixture into a 9" springform pan and put it in the freezer for 30 minutes to set. I used 3 pints of frozen coconut milk. While the bottom crust was firming up I took the coconut ice milk out of the freezer to soften. I did a layer of vanilla, then crumb mixture, a layer of chocolate, then crumb, another layer of vanilla, then crumb to top it all off. Then it all went back into the freezer to set.
Before serving I used a knife to loosen the cake from the rim. I went around the rim twice to make sure that I loosened it well. Then removed the springform rim and transferred the cake to a platter.
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