This Vegan Chocolate Cherry Ice Cream Cake is a delicious dessert perfect for summer celebrations like Memorial Day, 4th of July, Labor Day, birthdays, or just as an excuse to treat your self!
Preheat oven to 350 degrees and line a 8 inch square baking pan with parchment paper.
In a small bowl, whisk together the flaxseed and luke warm water and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar until combined.
Make a well in the center of the dry ingredients and pour in the milk, oil, vanilla extra, and flaxseed mixture. Whisk the wet ingredients in the middle until combined and then fold the dry ingredients into the center wet ingredients just until everything is combined.
Pour in the boiling water and stir until combined.
Pour batter into prepared pan and bake for 35 to 40 minutes. Check for doneness by seeing if a toothpick comes out of the center clean.
Transfer to a cooling rack and let cool completely.
Once the cake has cooled completely, use a serrated knife to cut the cake in half horizontally. Remove the top half of the cake and set aside.
Spoon the softened Hudsonville's Dairy Free Cherry Chocolate Ice Cream over the bottom layer of the cake and use a spatula to spread it evenly. Place the top layer of the cake over the ice cream layer. Cover in plastic wrap and place in the freezer for at least 2 hours (and up to 24 hours).
When ready to serve, remove the cake from the freezer, top with whipped cream and cherries, and slice into 9 pieces. Serve right away.