Vegan Oreo Ice Cream Cake Recipe (with Video)

Chocolate Cake
1. Preheat the oven to 340°F/170°C. Grease and line two 6 inch cake pans with parchment paper.
2. In a small bowl, combine flax meal and water. Set aside for 5 minutes.
3. In a large bowl, sift together the sugar, cake flour, all-purpose flour, cocoa powder, salt, baking soda, and baking powder.
4. Add the oil, coconut milk, vinegar, vanilla, flax meal mixture, and mix until just combined.
5. Pour the batter into the prepared cake pans and bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes before taking them out onto a wire rack to cool completely.
6. Once cooled, slice the domes off (optional), wrap each cake with plastic wrap and put it in the freezer.
Ice Cream
1. Line two 6 inch cake pans with plastic wrap, and place them in the freezer.
2. In a small bowl, add the condensed milk and vanilla extract, and stir.
3. In a large bowl, add the whipping cream and whip using a hand mixer for 3 minutes at maximum speed.
4. Fold about a third of the whipped cream into the condensed milk mixture with a spatula until combined. Fold this mixture into the rest of the whipped cream until well blended.
5. Fold in the Oreo crumbs, and pour evenly into the prepared pans and place them into the freezer for 4 hours.
Assembly
1. Place one of the frozen chocolate cakes on a cake stand or plate. Spread 2-3 tablespoons of fudge sauce on top.
2. Use the plastic wrap to pull the ice cream out of the pan, and place it on top of the cake. Spread another 2-3 tablespoons of fudge sauce on top.
3. Place another layer of cake, fudge sauce, and ice cream. Place it in the freezer for 30 minutes to let it harden.
4. Take the cake out of the freezer and coat the entire cake with whipped cream. Top with Oreos and more fudge sauce. Keep in the freezer until ready to serve.