Dairy-Free Taro Cake
Dive into the delightful world of dairy-free baking with this stunning Dairy-Free Taro Cake, a perfect blend of creamy taro root and tropical coconut milk. This recipe transforms the unique sweetness of steamed taro into a moist, tender cake that’s entirely free of dairy, making it ideal for vegan diets or those with lactose intolerance. Enhanced with a hint of vanilla and the option to add purple sweet potato powder for a vibrant hue, this cake is as eye-catching as it is flavorful. With neutral vegetable oil keeping the texture soft and balanced, it’s a fuss-free bake that’s ready in just under an hour. Serve it plain or elevate it with a delicate coconut milk glaze for a naturally sweet finish. Perfect for tea time or any special occasion, this taro cake is a crowd-pleaser that celebrates unique ingredients while keeping things inclusive and allergen-friendly!
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Recipe Information
Ingredients
- 300 grams Taro root (peeled and cubed)
- 150 grams All-purpose flour
- 100 grams Sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 180 milliliters Unsweetened coconut milk
- 80 milliliters Vegetable oil (neutral-flavored, such as canola or grapeseed)
- 1 teaspoon Vanilla extract
- 1 teaspoon Purple sweet potato powder (optional, for enhanced color)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Peel and cube the taro root, then steam it for 15-20 minutes until fork-tender. Let it cool slightly.
Using a food processor or blender, puree the steamed taro until smooth. You should have about 200 grams of taro puree. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and purple sweet potato powder (if using).
In a separate bowl, combine the taro puree, unsweetened coconut milk, vegetable oil, and vanilla extract. Mix until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until you get a smooth batter. Be careful not to overmix.
Pour the batter evenly into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is, or garnish with a dusting of powdered sugar or a drizzle of coconut milk glaze for added sweetness.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 102.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1679 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
