Dairy-Free Ube Cake

Indulge your sweet tooth with this stunning Dairy-Free Ube Cake, a vibrant and flavorful dessert that’s as beautiful as it is delicious! Made with rich coconut milk, sweet ube halaya, and a hint of vanilla, this cake boasts a moist, tender crumb infused with the earthy, nutty flavor of purple yam. Enhanced by a luscious coconut cream frosting tinted with ube extract, it’s the perfect treat for those seeking a dairy-free option without compromising on taste or texture. Topped with optional swirls of ube halaya or a sprinkle of shredded coconut, this cake is guaranteed to impress at any occasion. Plus, it’s easy to make with staple pantry ingredients, making it a showstopping dessert you’ll want to bake time and time again! Ideal for fans of ube desserts, vegan-friendly baking, or anyone craving a unique, colorful centerpiece.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line them with parchment paper.

Step 2

In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine.

Step 3

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.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix.

Step 5

Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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).

Step 11

Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to firm up. Serve and enjoy!

Nutrition Facts

Serving size	(1374.2g)

Amount per serving	% Daily Value*
Calories	4870.9

Total Fat 236.0g	0%
Saturated Fat 125.4g	0%
Polyunsaturated Fat 67.2g
Cholesterol 0mg	0%
Sodium 2463.3mg	0%
Total Carbohydrate 686.1g	0%
Dietary Fiber 20.8g	0%
Total Sugars 446.1g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 136.8mg	0%
Iron 25.6mg	0%
Potassium 1853.9mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 3.1%

Carbs: 54.6%