Dairy-Free Ube Cake
Indulge in the vibrant flavors of the Philippines with this Dairy-Free Ube Cake, a delightful dessert that combines the striking purple hue of ube halaya (purple yam jam) with rich, creamy coconut milk for a luscious, allergen-friendly treat. Crafted with simple pantry staples like all-purpose flour and vegetable oil, this cake is elevated by fragrant ube extract and a tangy hint of apple cider vinegar. Topped with a dreamy coconut cream frosting infused with ube, the cake offers a perfect balance of sweet, nutty, and tropical notes. Easy to prepare, this two-layer cake is a showstopper for celebrations or everyday indulgence. Whether you’re looking for a dairy-free dessert or an ube-inspired masterpiece, this cake is sure to impress with its unique flavor, eye-catching color, and moist, tender crumb.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Coconut milk (canned, full-fat)
- 0.75 cup Ube halaya (purple yam jam)
- 1.5 teaspoons Ube extract
- 0.5 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 0.75 cup Coconut cream (solid portion from chilled coconut milk)
- 0.5 teaspoons Ube extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine.
In a separate medium mixing bowl, whisk together the sugar, coconut milk, ube halaya, ube extract, vegetable oil, apple cider vinegar, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a mixing bowl, whip the chilled coconut cream with powdered sugar and ube extract until light and fluffy. This may take 3-5 minutes with an electric hand mixer.
Once the cakes are completely cooled, level the tops with a knife if necessary. Place one cake layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top.
Frost the entire cake with the remaining coconut cream frosting, smoothing it out with a spatula. Decorate as desired (e.g., with shredded coconut or ube halaya swirls).
Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to firm up. Serve and enjoy!
Nutrition Facts
Calories |
4871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 686.1 g | 249% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 446.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1854 mg | 39% | |
*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.
