Vegan Spaghetti Ice Cream Cake | Recipe | Summer | Zucker&Jagdwurst

Ingredients

• 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 1/2 tsp (8 g) vanilla sugar
• 250 ml (1 cup) sparkling water
• 50 ml (0.25 cup) neutral vegetable oil
• vegan butter for greasing
• Also:
• 100 ml (0.5 cup) plant-based whippable cream
• 2 tsp (8 g) cream stiffener
• 900 ml (4 cups) plant-based vanilla ice cream
• 250 g (9 oz) frozen strawberries
• 50 g (1.75 oz) vegan white chocolate