Let’s be honest—this Mocha Strawberry Shortcake Ice Cream Cake is a whole mood and probably more stable than your last three relationships.
It’s bold from the espresso, dreamy with strawberries, and colder than your boss’s email tone—exactly what a summer dessert should be.
Layers of plant-based ice cream, shortcake goodness, and mocha magic all come together without any dairy drama or oven commitment.
This cake doesn’t bake, it slays—and yes, it’s here to cool you down and show off at every cookout.
It’s vegan, extra, and honestly, more layered than your favorite rom-com plot twist.
Mocha Strawberry Shortcake Ice Cream Cake
A no-bake vegan ice cream cake stacked with mocha layers, fresh strawberries, and shortcake—cold, creamy, and completely plant-powered.
Ingredients
Shortcake Crust Layer:
- 1½ cups almond flour
- ¼ cup rolled oats
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- ½ tsp vanilla extract
- Pinch of salt
Mocha Ice Cream Layer:
- 2 cups canned coconut milk
- 1½ tbsp espresso powder
- ¼ cup cocoa powder
- ½ cup soaked cashews
- ¼ cup maple syrup
- 1 tsp vanilla extract
Strawberry Layer:
- 1½ cups fresh strawberries sliced
- 1 tbsp lemon juice
- 1 tbsp agave syrup
Topping (Optional but Highly Advised):
- Shaved dark chocolate vegan
- Extra berries
- Crushed freeze-dried strawberries
Instructions
- Step 1:
- Line your springform pan with parchment and set aside. Prep your blender or food processor—it’s about to get creamy.
- Step 2:
- Pulse almond flour, oats, syrup, coconut oil, salt, and vanilla until crumbly. Press evenly into the pan for the base. Freeze.
- Step 3:
- Blend coconut milk, espresso powder, cocoa, cashews, syrup, and vanilla until completely smooth. Pour over crust. Freeze for 2 hours.
- Step 4:
- Toss strawberries in lemon juice and agave. Once mocha layer firms up, spread berries gently across the top.
- Step 5:
- Add toppings if you’re feeling fancy (you are). Freeze again for 2 more hours until solid and sliceable.
- Step 6:
- To serve, let it sit at room temp for 10 minutes. Slice, plate, and pretend you didn’t just eat two pieces.
Notes
Nutritional Info (Per Serving):
Calories: 310Total Fat: 19g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Vitamins & Minerals (Per Serving):
Iron: 11%Calcium: 9%
Vitamin C: 22%
Magnesium: 13%
Potassium: 8%
Flavor Tips:
- Swap strawberries for raspberries if you’re feeling rebellious or out of stock.
- Add a dash of cinnamon to the crust for extra warmth and depth.
- Layer in crushed cookies between the mocha and berry layers for texture (you’re welcome).
- If using store-bought ice cream, soften it, blend with coffee and cocoa, then refreeze for that mocha vibe.
- Always taste as you go—because life’s too short for bland desserts.
