Tropical Ice Cream Cake with Raw Brownie Base (vegan)
The raw brownie base is actually the same one I use for my truffles. I love it so much that I wanted to turn it into a cake. This recipe was supposed to be a salted caramel cake at first, but I had some mango purée left, added it in, and it turned into this tropical version instead.
I made it for my birthday and my whole family loved it. I hope you will too. And the best part? You can enjoy it as a creamy cake from the fridge or as a refreshing ice cream cake straight from the freezer.
Ingredients
Dates
Why It’s Used: Naturally sweetens and binds the brownie base and adds a caramelly flavor for the filling.
Benefits: High in fiber and provide quick energy.
Substitute: Dried figs or raisins for the base (soaked if needed).
Cacao Powder
Why It’s Used: Gives the brownie base a rich chocolate flavor.
Benefits: Contains antioxidants and adds depth.
Substitute: Carob, but it will change the flavor.
Almonds or Almond flour
Why It’s Used: Creates structure and a fudgy texture in the crust.
Benefits: Healthy fats and long-lasting energy.
Substitute: Other nuts, for example, hazelnuts or any other flour that can be eaten raw.
Cashews
Why It’s Used: Forms the creamy cheesecake layer.
Benefits: Naturally creamy, rich in healthy fats and minerals.
Substitute: Macadamia nuts (even creamier).
Coconut Milk
Why It’s Used: Adds richness and helps the filling set when chilled.
Benefits: Dairy-free and creates a smooth texture.
Substitute: Almond milk but note that you might need more coconut oil too.
Mango Purée
Why It’s Used: Adds natural sweetness and tropical flavor.
Benefits: Rich in vitamin C and gives a fresh, fruity taste.
Substitute: Passion fruit.
Coconut Oil
Why It’s Used: Helps the cake firm up in the freezer.
Benefits: Creates that ice-cream-like texture.
Substitute: Cacao butter for a firmer set.
Do I need to bake anything?
No, this tropical cake is a completely no-bake recipe.
Is this tropical brownie cake frozen or creamy?
Both! Keep it in the freezer for an ice cream cake texture, or store it in the fridge for a softer, creamy cheesecake.
Do I need to soak the cashews?
Yes, soaking helps create a smooth and creamy texture. If you’re short on time, use hot water for a quicker soak.
How long does this vegan cheesecake last?
Store it in the freezer for up to 2–3 weeks, or in the fridge for 3–4 days.
MORE HEALTHY CAKE IDEAS
Tropical Ice Cream Cake with Raw Brownie Base (vegan)
Ingredients
Equipment
Method
- Add the dates, cacao, decaf coffee, and a pinch of salt into a food processor. Blend until a sticky, dough-like mixture forms.
- Press the mixture evenly into the bottom of a lined cake pan. - Note: The base can be slightly sticky. If you prefer a firmer texture, add some ground almonds or oat flour and blend again.
- Add coconut milk, melted coconut oil, dates, soaked cashews, mango purée, and salt into a high-speed blender. Blend until completely smooth and creamy. - Optional: stir in passion fruit for extra freshness.
- Pour the filling over the brownie base and smooth the top.
- Place the cake in the fridge for at least 6 hours to set.
- Add passion fruit on top if using. Slice and enjoy straight from the fridge or freezer, depending on your preferred texture.
