By

Wendy Stoltz




/ Last Modified On April 25, 2024

Gluten-Free Vegan Cinnamon Roll Ice Cream Cake layers a tender gluten-free cinnamon cake with creamy dairy-free ice cream, a cinnamon glaze, dairy-free whipped cream and gluten-free snickerdoodle cookies for a show-stopping frozen dessert. This cake is simple to assemble, packed with warm cinnamon flavor, and perfect for gatherings or a special treat.

If you enjoy gluten-free vegan desserts, consider trying other recipes featuring rich chocolate ganache or layered ice cream cakes made with dairy-free ingredients.

Vegan Ice Cream Cake

This Gluten-Free Vegan Cinnamon Roll Ice Cream Cake starts with an easy-to-make gluten-free cinnamon roll–style cake as the base. After baking and cooling the cake, top it with softened dairy-free ice cream, freeze until firm, then finish with a cinnamon glaze, dairy-free whipped cream and gluten-free snickerdoodles. The final result tastes indulgent but is straightforward to prepare.

You can use any dairy-free or regular ice cream you prefer. The recipe is versatile — swap flavors to fit your taste or dietary needs.

Why make this cake? It pairs the comforting taste of a cinnamon roll with creamy frozen dessert textures you won’t easily find in stores. It’s rich, smooth and loaded with cinnamon flavor. Best of all, the steps are uncomplicated: prepare the cake batter, bake, cool, add softened ice cream and freeze. Finish with glaze and toppings when ready to serve.

How to make a vegan ice cream cake

This recipe adapts a vegan cinnamon roll cake baked in an 8-inch pan. Once cooled, the cake is placed inside a slightly smaller springform or pan so the ice cream layer stays contained. Let your chosen dairy-free frozen dessert soften, spread it evenly over the cake, and refreeze until firm. Add a simple cinnamon glaze and dairy-free whipped topping right before serving.

The recipe works well with So Delicious dairy-free frozen desserts or similar non-dairy ice creams, but feel free to use your favorite brand. The texture and flavor remain excellent with a variety of dairy-free bases.

Yield: 16

Gluten-Free Vegan Cinnamon Roll Ice Cream Cake

A delightful gluten-free, dairy-free ice cream cake combining a cinnamon-spiced cake base with creamy non-dairy ice cream, a cinnamon glaze and optional dairy-free whipped cream and gluten-free snickerdoodles.

Prep Time
30 minutes

Cook Time
28 minutes

Total Time
58 minutes

Ingredients

For the cake:

• 1 ½ cups all-purpose gluten-free flour blend
• ¼ teaspoon salt
• 2 teaspoons gluten-free baking powder
• ⅓ cup granulated sugar
• ¾ cup dairy-free cashewmilk (unsweetened or vanilla)
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon gluten-free vanilla extract
• ¼ cup dairy-free butter, melted

For the cake topping:

• ¼ cup dairy-free butter, melted
• ¼ cup brown sugar
• 1 teaspoon cinnamon

For the ice cream layer:

• 2 pints dairy-free Snickerdoodle frozen dessert or ice cream of choice

For the cinnamon glaze:

• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 2 tablespoons dairy-free cashewmilk (or dairy-free milk of choice)

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk together flour, salt, baking powder and sugar.
3. Add dairy-free milk, flax egg, vanilla and melted dairy-free butter. Stir until combined.
4. Pour batter into the prepared pan.
5. For the topping, mix melted dairy-free butter, brown sugar and cinnamon. Spoon over the batter and gently swirl with a knife.
6. Bake 26–28 minutes, until center is set. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
7. Once cool, place the cake into a 7-inch round springform or similarly sized pan—the cake will shrink slightly and fit snugly to hold the ice cream.
8. Let the dairy-free frozen dessert sit at room temperature until it softens slightly, then spoon it over the cake and spread evenly, compacting gently.
9. Freeze the assembled cake at least 2 hours or until the ice cream is firm.
10. Remove from the freezer 10–15 minutes before serving. For the glaze, whisk powdered sugar, cinnamon and dairy-free milk until smooth and drizzle over the cake.
11. Top with dairy-free whipped cream and gluten-free snickerdoodles if desired. Store leftovers covered in the freezer up to one month.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 172
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 32mg
Sodium: 173mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 14g
Protein: 3g

This nutrition info is based on the ingredients and brands used and may vary. Check your product labels for precise values.