Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and pour in the batter for your vegan chocolate cake. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let it cool completely in the pan.

Once the chocolate cake has cooled, gently release it from the pan. Clean the pan and line it with parchment paper for easy removal. Carefully place the cooled cake back into the lined pan and freeze for at least 3 hours until firm and set.

Allow the pint of pistachio gelato to soften at room temperature for about 10 minutes, stirring until creamy. Spread the gelato evenly over the frozen cake layer, using a spatula for a smooth finish. Return the pan to the freezer for at least 4 hours.

Take the salted caramel ice cream out of the freezer and let it soften for approximately 10 minutes. Once creamy, layer this charming ice cream over the pistachio layer, smoothing it out evenly. Freeze again for another 4 hours.

For the final layer, allow the raspberry sorbet to soften slightly before spreading. Use a spatula to evenly distribute the sorbet over the salted caramel ice cream, smoothing the top. Freeze the entire cake overnight.

When ready to serve, take the cake out of the freezer and let it sit at room temperature for about 5 minutes. Carefully invert the cake onto a baking sheet, and use another baking sheet to flip it right-side up. Slice with a hot knife.