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Raw Vegan Pound Cake with Banana Ice Cream

A light and fluffy gluten-free, no-bake cake topped with strawberries and banana ice cream.
Prep Time1 hr
Total Time2 hrs
Servings: 8
Author: Amanda Nicole Smith


  • 2 cups almond flour; 1 cup for almond butter
  • 1 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 tbsp-1/4 cup agave or coconut nectar

Flaxseed Mixture

  • 2 tbsp flax seed
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 2 tsp cornstarch

Almond Butter

  • 1 cup almond flour

Banana Ice Cream

  • 3-4 frozen bananas


  • First add flax seed, water and vanilla extract to a small ramekin and let sit until it becomes gooey.
  • Add 1 cup almond flour, coconut flour, coconut sugar and sea salt into a mixing bowl. I sifted the flour for a finer cake.
  • Once the flax seed mixture is gooey, add in the cornstarch and stir.
  • In a spice grinder or heavy duty food processor, process 1 cup almond flour until it becomes a hard butter.
  • Add in the flaxseed mixture and process again.
  • Add the flaxseed almond butter mixture into the mixing bowl with the flour and gently fold until you have "dough balls".
  • Once all the loose flour is mixed in, throw the mixture into the food processor and process until you have millions of little dough balls, add in the agave nectar and process for about 5 more seconds.
  • Pour the cake mixture into a 9-in pie plate and freeze for about an hour or until firm.
  • Add 3-4 frozen bananas to a blender and blend until smooth.
  • Serve a spoonful of banana ice cream over the pound cake with 2-3 strawberries.


Store in the refrigerator for up to 2 weeks.