Grilled Vanilla Pint Cake with Strawberry Sauce and Pistachio - fresh summer berries top a unique take on a pound cake - fresh summer flavor!
While I enjoy ice cream any time of year, summertime is when we celebrate it more, right?
We have been enjoying a unique take on a pound cake recipe - seriously, I cannot stop making this pint cake with all the flavors. Yes. Pint Cake. See what I did there? This super easy cake recipe is a variation of my dear friend Katie's recipe - one that came from her Bubbie. It uses a pint of the Cashewmilk Frozen Dessert, and is the perfect dessert cake similar to a pound cake!
Seriously. You know how many different flavors of pints So Delicious has?
Endless flavor possibilities. Endless fun.
I am celebrating some of my favorite ice creams right now, joining So Delicious to Raise a Pint. Do you love the So Delicious Frozen Desserts as much as we do? Do you have approximately 27.3 pints currently in your freezer? You can play along and Raise a Pint, too! Find out how you can win an Ice Cream Party Pack when you Raise a Pint.
For this recipe, you will need two pints of So Delicious Cashewmilk Frozen Dessert - I used two pints of the Very Vanilla. Well, for the recipe I am sharing here. I also made a Salted Caramel Pint Cake topped with the Chocolate Cashewmilk, and a Cappuccino Pint Cake topped with Chocolate Cookies and Cream. ooh. That cookies and cream...
Grab a few pints, fire up the grill, have some friends over, make Pint Cake!
Grilled Vanilla Pint Cake with Strawberry Sauce and Pistachio
YIELD: 2 servings
dairy, egg, and soy free, vegan
½ pint fresh strawberries, stemmed and hulled
juice and zest of 1 fresh lemon
1 vanilla bean, scraped, or 1 teaspoon vanilla bean paste
1+ tablespoon maple syrup
2 scoops Very Vanilla Cashewmilk Frozen Dessert
2 slices Vanilla Pint Cake (recipe follows)
In saucepan over medium-low heat, combine strawberries, lemon juice and zest, vanilla, and maple syrup. Stir continually for several minutes, mashing strawberries into a sauce. Remove from heat, sauce will thicken as it cools.
To assemble: slice pint cake. Brush grill with high smoke point oil, grill cake for 10 - 15 minutes. Alternatively, serve cake fresh and warm out of the oven, or toast it on the oven before serving.
Place cake slice on serving plate, top with one scoop Very Vanilla Cashewmilk Frozen Dessert. Top with strawberry sauce and chopped pistachios.
Vanilla Pint Cake
YIELD: one loaf
dairy, egg, and soy free, vegan
1 pint Very Vanilla Cashewmilk Frozen Dessert
⅓ cup vegan cream cheese
1 ½ cups all purpose flour
2 teaspoons baking powder
pinch sea salt
Approximately 30 minutes prior to beginning, remove Cashewmilk Frozen Dessert pint from freezer, set on counter to melt. Measure out ⅓ cup vegan cream cheese, set out to come to room temperature.
Preheat oven to 350 °F. Spray and line loaf pan with parchment.
In large mixing bowl, combine melted Cashewmilk Frozen Dessert with vegan cream cheese, stir until combined with no lumps.
Add flour, baking powder, and salt to the Cashewmilk cream cheese mixture, stirring until just combined.
Pour into prepared loaf pan and bake at 350 °F for 35 minutes or until inserted toothpick comes out clean.
Raise a pint!
more Pint Cake flavors and toppings:
Salted Caramel Pint Cake with Chocolate Ice Cream and Caramel:
Cappuccino Pint Cake with Chocolate Cookies and Cream:
printable Grilled Vanilla Pint Cake with Strawberry Sauce and Pistachio recipes:
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