Low Sodium Ube Cake
Delight your taste buds with this vibrant and healthier twist on a classic Filipino dessert—Low Sodium Ube Cake. Bursting with the earthy sweetness of ube halaya and enhanced by fragrant coconut milk, this vivid purple cake features a fluffy, melt-in-your-mouth texture thanks to whipped egg whites gently folded into the batter. Perfect for those watching their sodium intake, this recipe uses low sodium baking powder and unsalted butter, proving that you don’t need extra salt for bold flavor. Whether served plain or with a low-sodium buttercream frosting, this show-stopping dessert is a guilt-free indulgence that’s as stunning as it is delicious. Great for celebrations or everyday treats, it’s the ultimate way to enjoy this iconic ube-flavored creation with a health-conscious twist.
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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
Directions
Step 1
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.
Step 2
In a medium bowl, whisk together the all-purpose flour and low sodium baking powder. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Step 9
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.
Step 10
Once cooled, optionally frost with a low sodium buttercream or enjoy it plain for a light and lower-sodium dessert.
Nutrition Facts
| Serving size | (1220.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3465.8 |
| Total Fat 173.5g | 0% |
| Saturated Fat 70.1g | 0% |
| Cholesterol 813.3mg | 0% |
| Sodium 354.9mg | 0% |
| Total Carbohydrate 439.4g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 179.4g | |
| Protein 47.5g | 0% |
| Vitamin D 178.3IU | 0% |
| Calcium 197.4mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 1719.1mg | 0% |
Source of Calories