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Vegan & gluten-free Berry Nice Cream Cake served on a plate

Berry nice cream cake

A star rating of 2.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus soaking and freezing
  • More effort
  • Serves 12

Enjoy a vegan and gluten-free take on a summer dessert with a berry 'nice cream' cake, made with a creamy layer of cashews, banana and dates, plus a blueberry topping

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving


For the vanilla nice cream cake layer

  • 300g raw cashews
  • 2 ripe bananas
  • 10 pitted medjool dates
  • ½ vanilla pod, seeds scraped out (or ½ teaspoon vanilla extract)
  • 60ml unsweetened soy milk

For the berry layer

  • 200g frozen blueberries, plus extra to serve
  • 240ml soy milk, nd more to thin as needed
  • 5 pitted medjool dates
  • 100g raw walnuts
  • blackberries, to serve (optional)


  • STEP 1

    Soak the cashews in water for 4 hrs or overnight. Cut the banana into 2cm slices and arrange in a single layer on a parchment-lined plate. Freeze either overnight or at least 4 hrs before starting.

  • STEP 2

    In a blender, whizz together the soaked and drained cashews, frozen bananas, dates, and vanilla seeds together until smooth and creamy, gradually adding the soy milk to bring the mixture together. Tip into an 18-20cm round springform cake tin. Freeze for at least 2 hrs.

  • STEP 3

    For the berry layer, whizz together the blueberries, soy milk, dates, and walnuts until smooth in a blender. Carefully spread over the top of the vanilla nice cream cake layer and put in the freezer for 2-3 hrs or until set. Decorate the top with extra blueberries and some blackberries, if you like.

Goes well with


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A star rating of 2.6 out of 5.3 ratings

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