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Raw Vegan Breakfast Ice Cream Cake

I usually keep breakfast pretty simple with green smoothies or oatmeal. Last week Ross looked at me with are you crazy?? eyes when I pulled a cake out of the freezer and sliced us pieces for breakfast. The night before I secretly prepared today’s Raw Vegan Breakfast Ice Cream Cake – a totally raw breakfast-friendly decadent looking cake.

I kept the ingredients super simple and there’s very little sweetener so it’s important to use ripe bananas. The cake has to set for 6 hours so I recommend you prepare it the night before so it’s all ready to go in the morning. This recipe originally ran on Mind Body Green.

Raw Vegan Breakfast Ice Cream Cake
Prep time
Total time
Recipe type: breakfast
Cuisine: vegan, gluten-free
Serves: 6
  • ¾ cup rolled oats
  • 6 dates, pitted and chopped
  • dash of salt
  • 1 tbs coconut oil
  • 3 frozen bananas
  • 3 fresh bananas
  • optional: a few scoops of your favorite protein powder
  • 2 tbs cacao or cocoa powder
  • optional chocolate topping: 2 tbs coconut oil, melted, 1 tbs cacao (or cocoa )powder, 2 tsp agave
  1. Line 6" pyrex storage dish with plastic wrap.
  2. Prepare crust by pulsing oats in blender until powered. Add dates, coconut oil and salt and blend until crumbly, sticky dough is made.
  3. Use your fingers to spread and press dough evenly on the bottom of the dish.
  4. Blend fresh and frozen bananas (and protein powder, if using) together until smooth. If using a low power blender you made need to add a tablespoon or two of non-dairy milk to get things going.
  5. Pour ¾ of banana mixture over crust layer in dish.
  6. Blend remaining bananas mixture with cacao powder. Pour over plain banana layer.
  7. Cover and place in freezer until completely frozen (4-6 hours).
  8. Let cake defrost for 5 minutes, then gently pull plastic up to pop cake out of glass dish.
  9. Stir chocolate sauce ingredients together and drizzle over cake.
  10. Before serving, let cake defrost for 10 minutes.


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