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Mocha Strawberry Shortcake Ice Cream Cake

moka coffee pot
A no-bake vegan ice cream cake stacked with mocha layers, fresh strawberries, and shortcake—cold, creamy, and completely plant-powered.
Print Recipe
Prep Time 22 minutes
Total Time 22 minutes
Servings 8 servings
Calories 310 kcal

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: 310
Total 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.
This cake’s got layers, attitude, and chill—just like you.