Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Pour your vegan chocolate cake batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.

After the cake has cooled, line the bottom of the loaf pan with parchment paper. Gently return the cooled chocolate cake to the pan and place it in the freezer for at least 3 hours.

Take out the pistachio gelato and let it soften for about 10 minutes. Once softened, spread it evenly over the frozen chocolate cake layer using a spatula. Place the cake back in the freezer and allow the gelato layer to freeze for an additional 4 hours.

Next, soften the salted caramel ice cream for around 10 minutes. Layer the softened ice cream over the frozen pistachio gelato, smoothing it out carefully for an even top. Freeze the cake once more for at least 4 hours.

Allow the raspberry sorbet to soften slightly at room temperature for about 5-10 minutes. Once it's pliable, spread it over the salted caramel layer. Freeze the cake overnight.

When ready to serve your Easy Colorful Ice Cream Cake, remove it from the freezer and let it sit at room temperature for about 5 minutes. Invert the cake onto a baking sheet, using a gentle motion to release it from the pan. Slice the cake with a hot knife.