Nut-Free Ube Cake
Delight in the vibrant flavors of this Nut-Free Ube Cake, a show-stopping dessert that brings the rich, earthy sweetness of ube (purple yam) into a fluffy, nut-free treat perfect for any celebration. This recipe combines ube halaya and ube extract for an authentic purple hue and irresistible flavor, complemented by a luscious, creamy ube frosting. With a soft, moist crumb and a nut-free ingredient list, it’s ideal for those with allergies or dietary restrictions. Easy to prepare with simple pantry staples, this two-layer cake is a feast for the eyes and taste buds, making it an impressive centerpiece for birthdays, holidays, or special gatherings. Serve it up and savor the unique essence of this Filipino-inspired classic—no nuts needed!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Granulated sugar
- 3 large Eggs
- 1 cup Ube halaya (purple yam jam)
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 teaspoons Ube extract
- 0.5 cup Unsalted butter
- 3 cups Powdered sugar
- 1 teaspoon Ube extract (for frosting)
- 2 tablespoons Whole milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the granulated sugar and eggs together on medium speed until light and fluffy, about 2-3 minutes.
Add the ube halaya, milk, vegetable oil, vanilla extract, and ube extract to the egg mixture. Mix until fully combined.
Gradually add the dry ingredients into the wet mixture while mixing on low speed. Stop mixing as soon as the batter is smooth and no lumps remain.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar while mixing on low speed. Once combined, add the ube extract and milk, then beat on medium speed until light and fluffy, about 2-3 minutes.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
Decorate as desired, slice, and enjoy your nut-free ube cake!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 58.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 112 mg | 2% | |
*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.
