Frozen Coconut & Fig Cream Cake – Gluten Free Vegan

I have some exciting news! Well it’s exciting for me. But I’m hoping that you’ll be excited about it too. Okay, ready? I’m going to NYC for a few days this week. Yesss! Guess what that means. I’ll be blowing up Instagram with tons of pictures and then once I’m back I’ll do a NYC post to share all of my adventures with you. I can’t wait to go back. I love it so much.

That’s why I’m sharing this with you tonight and then sharing something special with you tomorrow too. No posting all week after that. Crazy! I’ll be back on Saturday so you can expect a post from me again probably on Sunday.

Making this cake will hold you over until I’m back to share some delicious treats with you. Unless you eat the whole thing in one sitting like I did. Whoops. I just didn’t want any to be left here when I’m gone! Or at least that’s what I told myself.

I love figs and I found these at the store the other day. There were only four left, so I bought them all. Figs are a rare thing around here so you better believe that I was dancing around the produce section when I stumbled upon these. I knew what I wanted to make and my vision came to life this past weekend. A chewy date crust, banana ice cream, coconut chia “icing,” and figs to top it off. Mmm! Yesss.

This recipe is so simple and so great. It takes a while to set up because it’s banana ice cream, but everything other than anticipating the freezing process is quick and painless. I promise! So get yourself in the kitchen and whip up one of these cute little guys right now. You could even do it before bed and have it for breakfast. Hmmm, maybe I’ll do that now.

Frozen Coconut & Fig Cream Cake

serves 10-12

2 cup dates
1 cup oats

Blend ingredients together and press into a 10″ round lined baking pan. Set aside.

Banana Ice Cream:
4 bananas
2 teaspoons vanilla

Blend ingredients together and pour over crust. Place in freezer for 6 hours.

Coconut Icing:
1/2 cup coconut milk
1 tablespoon chia seeds

Stir together ingredients and set in refrigerator for 1-2 hours, stirring occasionally.

Once cake is frozen, remove from freezer and top with coconut icing. Slice 3 large figs and top cake with sliced figs. Serve, enjoy!

Store cake in freezer.

3 responses to “Frozen Coconut & Fig Cream Cake – Gluten Free Vegan”

  1. Such a great news – happy rto hear how is it wonferful for you! And thank you for this little (little? huge!) pleasure!


  2. Have fun! I look forward to hearing about it – although I’ll probably just feel terribly jealous:p
    I LOVE the look of this recipe and how you’ve basically frosted it with chia pudding! So clever. Figs are one of my all-time favourite fruits so this is definitely getting made – I’ll need to wait for the great outdoors to remember that its supposed to be summer first, as we’ve had nothing but rain and gloom for the last couple of days:p


    • I love figs too! I rarely get them though because there so hard to find in my area. It’s rainy here as well, but I hope some sun comes your way soon! Enjoy and let me know how you like it 🙂


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