Nut-Free Taro Cake
Delight your taste buds with this Nut-Free Taro Cake—a unique twist on a classic dessert that's perfect for anyone with nut allergies! Made with grated taro root, this recipe offers a lightly sweet and subtly earthy flavor paired with a moist, fluffy texture that will impress at any gathering. The combination of cake flour, rich butter, and creamy whole milk creates a luscious base, while a hint of vanilla adds warmth to each bite. With an optional splash of purple food coloring, you can achieve a beautiful hue to make this cake visually stunning. Simple to prepare and bake, this taro cake delivers gourmet appeal in just over an hour. Garnish with a delicate dusting of powdered sugar for an elegant finish, and enjoy this nut-free masterpiece as a satisfying treat for birthdays, tea parties, or after-dinner indulgence! Perfect keywords: nut-free dessert, taro cake recipe, easy taro cake, allergen-friendly baking, moist taro cake.
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Recipe Information
Ingredients
- 300 grams Taro root (peeled and grated)
- 250 grams Cake flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsalted butter (softened)
- 3 large Eggs (room temperature)
- 120 ml Whole milk
- 1 teaspoon Vanilla extract
- 2 drops Purple food coloring (optional)
- 15 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides of the pan with butter or a nut-free cooking spray.
Peel and grate the taro root finely. Measure out 300 grams and set it aside.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set the dry mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer on medium speed for 3–4 minutes, until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Then, mix in the vanilla extract and optional purple food coloring if you'd like a vibrant cake.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet mixture in 3 parts, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
Gently fold in the grated taro root using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for a simple and elegant finish.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 446.9 g | 163% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 174.1 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 420 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2440 mg | 52% | |
*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.
