1-First, for the Vegan Chocolate Cake: Mix 2 tablespoons flax seeds with 5 tablespoons warm water and let it stand to create a gel. In another bowl, sift together 2 cups almond flour, 1/3 cup arrowroot flour, 1 1/2 cups coconut sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt, and 1/2 cup unsweetened cocoa powder. Combine the wet ingredients: 1/4 cup almond milk, 1/3 cup avocado oil, 1/4 cup apple sauce, 1 teaspoon vanilla extract, and the flax mixture. Gently mix wet and dry ingredients, pour into greased, parchment-lined 6-inch pans, and bake at 350°F for 20-25 minutes. Cool completely, then wrap and refrigerate.

2-Next Steps for Ice Cream Filling: Soak 2 cups raw cashews, then drain and squeeze them dry. Process the soaked cashews with 1/4 cup maple syrup, 1/3 cup melted coconut oil, 1 teaspoon vanilla extract, 1/4 cup coconut cream, and 1/4 cup cashew butter until smooth. Pour this mixture into parchment-lined 6-inch pans and freeze until solid. This step adds that irresistible, creamy layer we all crave!

3-For the Coconut Whipped Cream: Drain the chilled coconut cream cans, reserving the liquid. Whip the thick solids with 2-4 tablespoons maple syrup and 1 teaspoon vanilla extract until thick and smooth. If it’s a bit runny, stabilize with arrowroot powder or powdered sugar for the perfect topping.

4-Now, for the Vegan Chocolate Fudge Sauce: Gently heat 1/2 cup coconut cream without boiling, then whisk in 2 teaspoons cocoa powder. Remove from heat, add 1/3 cup chopped chocolate or chocolate chips and 4 tablespoons maple syrup, and stir until melted and smooth. Cool to room temperature for easy pouring.

5-Assembly Time: 1. Place one cake layer on a plate. 2. Using parchment tabs, lift the ice cream layers from their pans and place on the cake. 3. Alternate cake and ice cream layers, ending with cake. 4. Frost the entire cake with coconut whipped cream, chilling for 20 minutes after a thin crumb coat before adding a thicker layer. 5. Pour the room temperature or slightly warm fudge sauce over the top for a drip effect. 6. Decorate with extra whipped cream and cherries if desired.