Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and prepare the vegan chocolate cake batter according to your favorite recipe or a pre-made mix. Pour the batter into the pan and bake for 18-22 minutes until a toothpick comes out clean. Allow the cake to cool completely in the pan.

After the cake has cooled, run a knife along the edges and gently invert it to remove the cake from the pan. Line the cleaned loaf pan with parchment paper, then return the cooled chocolate cake to the pan. Place it back in the freezer for at least 3 hours.

Soften the pistachio gelato for about 10 minutes at room temperature. Scoop the gelato over the chilled chocolate cake base and spread evenly. Freeze for 4 hours until solid.

Soften the salted caramel ice cream for a few minutes until creamy, then layer it over the frozen pistachio layer. Smooth the top and return to the freezer for another 4 hours.

Let the raspberry sorbet sit out for a few minutes to soften before spreading it over the salted caramel layer. Smooth it out and freeze the entire cake overnight for best results.

When ready to serve, let the cake sit at room temperature for about 5 minutes. Invert it onto a baking sheet, then flip it back to be right-side up on a serving platter. Slice and serve immediately or refreeze if needed.