Vegan Layered Pint Cake

First, prepare your cake. Choose between the chocolate and vanilla recipes above (you only need one). Preheat the oven to 350° F and prepare a 9” x 13” cake pan by lining it with a piece of parchment paper and spraying with cooking spray. Set aside. Sift all the dry ingredients into a large bowl. Combine and stir all wet ingredients into a medium bowl. Add the wet ingredients to the dry ingredients and mix well for 2 minutes at medium speed with a mixer or by hand. Pour the batter into the prepared cake pan and cook for 15-18 minutes or until the top springs back when touched lightly. Remove the cake from the oven and allow to cool completely before cutting.

Remove the Ben & Jerry’s Non-Dairy from its pint, keeping it in its pint shape. Slice into four discs. Rinse and dry the empty pint container.

Using cookie cutters or a knife, cut out 6 discs of cake and set aside. If you can, make the discs graduated in size from 2-3” in diameter, two at 2”, two at 2.5”, two at 3”. Or, simply cut them all the same.

Put a small disc of cake in the bottom of each pint container. Then add a layer of Ben & Jerry’s Non-Dairy, then the medium sized cake disc, then another layer of Ben & Jerry’s Non-Dairy, and, finally, top with the large cake disc. Put the lid on top and freeze your layer cakes for at least an hour.

When you are ready to eat, remove from the freezer and carefully slice the pint in half from top to bottom, slicing right through the lid. If you’re feeling creative, add your favorite toppings. Enjoy!