Vegan Rose Ice cream Cake

Hunted for an eggless vegan ice cream cake recipe all over, but didnt find one anywhere. As I was running out of time, experimented with some rose ice cream and vegan orange cake, and topped it off with some frozen cool whip. Turned out to be a fabulous hit at the party!









Ingredients:
Cool whip: Two 8 oz boxes
Cake flour: 1.5 cups (can be substituted by maida)
Orange rind: 3 tbsp (remove white portion of the peel and cut into thin 1 inch long slices)
Orange pieces: 1/2 cup (separated into small segments)
Vanilla Essence: 2 tsp
Orange juice: 1 cup
Olive oil: 1/2 cup
Baking soda: 1.5 tsp
Vinegar: 2 tsp
Sugar: 1 cup
Salt: 1/2 tsp
Rose Ice cream/ Falooda: 32 oz (1 lb)

Method:
Pre-heat the oven to 375F.
Grease and line a 9 x 13 inch cake pan.
To a mixing bowl, add the cake flour, sugar, baking soda and salt. Mix well.
Add the oil, orange juice and vanilla essence. Add the orange rind and orange pieces.
Mix well. Add the vinegar and mix well.
Pour immediately into the greased cake pan.
Bake for 25 minutes.
Remove cake from pan carefully. Cake will stick if cooled too long.
Take a 9 x 13 pan, add the softened ice cream. Add a thin layer of whipped topping.
Add the cake. Top off with a thick layer of whipped topping and enjoy!!!