Cinnamon Roll Ice Cream Cake
Prep time
Cook time
Total time
This special dessert is amazingly egg-free, dairy-free, gluten-free, soy-free, and vegan! And it's a Grand Prize winner in one of our annual recipe contests.
Serves: 1 8-inch cake
Cinnamon Roll Cake
Ice Cream Cake
  1. To make the cake, preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the milk beverage, flax egg, ¼ cup melted buttery spread, and vanilla and stir until combined.
  4. Pour batter into your prepared baking pan.
  5. In a small mixing bowl, whisk together the remaining ¼ cup melted buttery spread, brown sugar, and cinnamon.
  6. Spoon the cinnamon mixture over the cake. Use a butter knife to swirl it into the cake batter.
  7. Bake for 26 to 28 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool for 10 minutes in the pan, before carefully removing it to a wire rack to cool completely.
  9. Remove the frozen dessert from the freezer to let it soften.
  10. To make the ice cream cake, place the completely cooled cake in a 7-inch round springform pan (the cake shrinks a little as it cools) to help keep the ice cream from melting down the sides.
  11. Spoon the frozen dessert onto the cake and spread until it is even and compact.
  12. Freeze for 2 hours, or until ready to serve.
  13. Remove the ice cream cake from the freezer 10 to 15 minutes before serving.
  14. In a small mixing bowl, whisk together the powdered sugar, milk beverage, and cinnamon until smooth.
  15. Drizzle the cinnamon icing over top of the cake.
  16. If desired, top with CocoWhip and gluten-free vegan snickerdoodles.
  17. Store leftovers covered in the freezer for up to one month.
Recipe by Go Dairy Free at