Ube Ice Cream Birthday Cake

This Ube Ice Cream Birthday Cake beautifully combines the traditional flavors of ube with a modern twist, making it a delightful centerpiece for any celebration. It is gluten-free, dairy-free, egg-free, and nut-free, ensuring that it caters to a variety of dietary restrictions while still being rich and creamy thanks to the rice milk and ube. The cake layers are light and airy, complemented by the smooth, vibrant ube ice cream, creating a perfect balance of texture and flavor.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup rice milk
• 1/2 cup ube halaya (purple yam jam)
• 1/3 cup coconut sugar
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups ube ice cream (dairy-free)
• 1/4 cup shredded coconut (optional, for garnish)
• Edible flowers (optional, for decoration)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix the rice milk, ube halaya, coconut sugar, and vegetable oil until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, place one cake layer on a serving plate. Spread a generous layer of ube ice cream on top.
8. Carefully place the second cake layer on top of the ice cream and spread more ube ice cream over the top of the cake.
9. Garnish with shredded coconut and edible flowers, if desired. Freeze the cake for at least 2 hours before serving to allow the ice cream to set.
10. Slice and serve chilled, enjoying the delightful combination of flavors and textures.