Low Sodium Ube Cake
Indulge in the vibrant flavors of the Philippines with this Low Sodium Ube Cake—a guilt-free twist on a beloved classic! Made with creamy ube halaya (purple yam jam) and fragrant ube extract, this cake boasts a striking purple hue and a rich, earthy sweetness balanced by the tropical flair of coconut milk. Specially crafted to be low in sodium, this recipe uses low-sodium baking powder and unsalted butter, making it a heart-healthy treat without sacrificing flavor. The addition of whipped egg whites ensures an airy, moist texture, perfect for any celebration or casual dessert. Whether you frost it with a low-sodium buttercream or serve it as-is, this delectable ube cake is sure to satisfy your sweet tooth while catering to your dietary needs. Ready in under an hour, it’s a showstopping, feel-good dessert your guests will adore!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder (low sodium)
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 1 cup Coconut milk
- 1 cup Ube halaya (purple yam jam, unsweetened if available)
- 2 teaspoons Fresh ube extract
- 3 Eggs (large)
- 1 teaspoon Vanilla extract
- 0.25 cup Oil (such as canola or vegetable)
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour and low sodium baking powder. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract, fresh ube extract, and ube halaya until thoroughly combined.
Reduce the mixer speed to low and alternately add the dry flour mixture and coconut milk to the batter in three additions, starting and ending with the flour mixture. Be careful not to overmix.
In a clean bowl, whip the cream of tartar and egg whites (from 3 large eggs) to stiff peaks using a hand or stand mixer. Gently fold the whipped egg whites into the ube cake batter using a spatula, being careful not to deflate the mixture.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Once cooled, optionally frost with a low sodium buttercream or enjoy it plain for a light and lower-sodium dessert.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 179.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 197 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1719 mg | 37% | |
*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.
