Vegan Peanut Butter Zig Zag Melted Ice Cream Cake
Watching your figure? This dairy free recipe has 408 calories, 4g of protein, and 29g of fat per serving. This recipe serves 10. Head to the store and pick up dairy-free chocolate chips, cocoa powder, flour, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Preheat oven to 375ºFGet ice cream out of the freezer and set aside in a bowl allowing to melt.
Mix flax and water in small bowl and set aside.
Mix flour, cocoa powder, baking powder and salt in a medium mixing bowl.In a large mixing bowl, beat together the buttery spread, sugar, flax mixture and vanilla.
Add in the melted ice cream.Gradually add in the flour mixture
Pour into a greased 9-inch cake pan.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.Cool completely before adding frosting and ganache.
Mix together the flour and cocoa, and set aside.
Mix the buttery spread, sugar, oil and peanut butter with an electric mixer on medium for one minute. Blend in the creamer, followed by the flour mixture.Refrigerate for 10 to 30 min before frosting cake
Combine ingredients and heat in small saucepan until melted.