Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Pour in your vegan chocolate cake batter and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely before placing it in the freezer for at least 3 hours.

Let each ice cream flavor soften at room temperature for about 10 minutes. Start with the pistachio gelato, smoothing it evenly over the frozen chocolate base.

Spread the softened pistachio gelato over the chocolate cake. Place the cake back in the freezer for a minimum of 4 hours.

Repeat the softening process for the salted caramel ice cream. Gently spread it over the pistachio gelato and return the cake to the freezer for another 4 hours.

Soften the raspberry sorbet for about 10 minutes. Layer it on top of the caramel ice cream, then wrap the cake and freeze overnight.

To serve, remove the cake from the freezer, let it sit at room temperature for about 5 minutes, then slice with a hot knife.

Adorn each slice with fresh raspberries for an extra touch of summer charm.