Vegan Spaghetti Ice Cream Cake

As a kid, I didn't care for fancy ice cream sundaes; instead, I'd get some scoops in a cone with loads of colorful sprinkles. Of course, I'm familiar with the most popular ones like banana split or the good old nut brittle sundae, but I don’t get the hype. Maybe that's because it wasn't that popular in my generation back then. Whether it’s a Swedish-, a amaretto-, a hot love-, or a bee-Maja-sundae (Bee Maja is a very popular cartoon character among German kids)- it's not my cup of tea.

Okay, I admit there is one sundae that always caught my attention: spaghetti ice cream! The idea is simple yet brilliant. Not only does it combine all my favorite things in just one bowl (hello vanilla ice cream, heavy cream, strawberry sauce, and white chocolate), but it also embodies one of the best dishes ever: spaghetti with tomato sauce. Genius! A sweet dish disguised as a savory one – that’s a very Zucker&Jagdwurst-like thing to do.

But making plain vegan spaghetti ice cream wasn't exciting enough for us. So we turned the classic sundae into a cake. You can keep it in the freezer and enjoy a slice whenever you feel like it. Plus, it's a highlight on every coffee table.

A simple sponge cake is our base and it’s topped with plant-based whipped cream and plant-based vanilla ice cream, which we pressed through a spaetzle press. Add the strawberry sauce and vegan white chocolate shavings right before serving. Just make sure to use a very creamy vanilla ice cream with high fat content because it is much easier to process. Enjoy!

R758 Vegan Spaghetti Ice Cream Cake
R758 Vegan Spaghetti Ice Cream Cake
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Vegan Spaghetti Ice Cream Cake

1 cake (∅ 18 cm/∅ 7 inches)
60 minutes (+ approx. 60 minutes freezing time)


For the cake base:

  • 225 g (1.75 cups) wheat flour type 405 or spelt flour type 630
  • 100 g (0.5 cup) sugar
  • 1 tsp (5 g) baking powder
  • 1.5 tsp (8 g) vanilla sugar
  • 250 ml (1 cup) sparkling water
  • 50 ml (0.25 cup) neutral vegetable oil
  • vegan butter for greasing


  • 100 ml (0.5 cup) plant-based whippable cream
  • 2 tsp (8 g) cream stiffener
  • 1.5 tsp (8 g) vanilla sugar
  • 900 ml (4 cups) plant-based vanilla ice cream
  • 250 g (9 oz) frozen strawberries
  • 50 g (1.75 oz) vegan white chocolate


  1. Preheat oven to 180°C/355°F (top/bottom heat). Mix flour, sugar, and vanilla sugar in a large bowl for the dough. Add cold vegan butter and knead in carefully with your hands until you get a smooth dough. If the dough is too crumbly, add a little cold water – it should not be sticky though.

  2. Halve the doughand roll out each half into a rectangle (20x30 cm/8x12 inches).Transfer to a lined baking sheet and bake the shortcrust at 180°C/355°F (top/bottom heat) for approx. 10 minutes.

  3. In the meantime, melt vegan chocolate in a double boiler.

  4. Spread jam generously on one of the shortcrust bases while it's still warm, then place the second one on top.

  5. Cover with melted vegan chocolate and slice into eight equal-sized pieces. They will keep in the refrigerator for up to five days.

R758 Vegan Spaghetti Ice Cream Cake
R758 Vegan Spaghetti Ice Cream Cake
R758 Vegan Spaghetti Ice Cream Cake

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