Indulging in a slice of Vegan Ube Sheet Cake is like taking a delicious journey to the heart of the Philippines, where streets are filled with vibrant colors and sweet aromas. The rich purple hue of ube, the delightful purple yam, adds a novelty that’s not just visually captivating but an explosion of flavor that will awaken your taste buds. Grab your apron, let’s whip up this vibrant confection that’s perfect for any gathering or just a cozy night in! You may also find Vegan Baked Ube Cheesecake useful.
Why make this recipe?
Imagine a cake that surprises your family and friends with a splash of color and a burst of unique flavor. All the while, this dreamy dessert is vegan-friendly, so everyone can enjoy a slice (or two)! The beautiful blend of ube powder and Natures Charm Ube provides a multi-dimensional taste experience that’s as memorable as a carnival. If you’re a cake enthusiast, you might also find inspiration in our Banoffee Sheet Cake with Caramelised Banana, which perfectly pairs sweetness with a hint of indulgence.
How to make Vegan Ube Sheet Cake
Ingredients:
- 250ml of dairy-free milk (unsweetened soya milk works best)
- 1 teaspoon of apple cider vinegar
- 100g of caster sugar
- 280g of self-raising flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 2 teaspoons of Ube powder
- 70ml of sunflower oil
- 2 tablespoons of Natures Charm Ube
- 150g of dairy-free block butter
- 180g of icing / powdered sugar
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of Natures Charm Ube
- 1 tablespoon of Ube powder
- Ube powder for sprinkling
Directions:
Preheat your oven to 180 degrees Celsius (fan). Prepare an 8 x 8 inch square cake tin by lining it with greaseproof paper, allowing it to hang over slightly for easy removal later. In a bowl, combine the dairy-free milk with apple cider vinegar, whisking until combined. Set it aside for about 10 minutes to curdle—this is your vegan buttermilk in action! In another large mixing bowl, sift together the sugar, flour, baking powder, bicarbonate of soda, and ube powder, mixing well.
Next, add the oil and Natures Charm Ube to the buttermilk and whisk until fully combined. Pour the wet mixture into the dry ingredients, mixing gently until just combined. Pour your vibrant batter into the prepared tin and smooth it out evenly. Bake for 25-30 minutes. To check for doneness, insert a knife or skewer into the center; it should come out clean.
Once done, let the cake cool in the tin for 10 minutes, then transfer it to a cooling rack. As your cake cools, cream the dairy-free butter until pale and fluffy. Gradually add icing sugar, vanilla, and the remaining Natures Charm Ube until thick and fluffy—a taste of heaven! Spread the buttercream over the cooled cake, swirling it delightfully. For that extra touch, drizzle some ube condensed milk on top and lightly sprinkle with ube powder. Slice into squares and serve; just remember to store any leftovers in an airtight container in the fridge, letting them sit at room temperature for about 10 minutes before serving.
How to serve Vegan Ube Sheet Cake
This sheet cake is best served warm or at room temperature, where the flavors can truly shine. It’s perfect for gatherings, birthdays, or just when you need a sweet pick-me-up after a long day. Pair it with your favorite dairy-free ice cream for a real treat, or serve it alongside a cup of your favorite plant-based tea.
How to store Vegan Ube Sheet Cake
To maintain its delightful texture, wrap any leftovers in cling film or store them in an airtight container. They can be stored in the fridge for up to a week, though I suspect they’ll be gone long before then. If you follow my advice and whip up a double batch, a quick reheating in the oven or microwave can revitalize that fluffy goodness!
Tips to make Vegan Ube Sheet Cake
Experimentation is the spice of life! Feel free to adjust the amount of ube powder, depending on your flavor preference, or to boost the visual wow factor. Add a touch of coconut cream or sprinkles for added flair! If you loved the layers of flavor in this cake, you might enjoy baking something extravagant like our Ding Dong Sheet Cake—a chocolatey delight sure to captivate all cake lovers.
Variations
You could easily transform this recipe into cupcakes or a layer cake if you prefer a more elevated presentation. Mixing in some chocolate chips or nuts can add texture. If you’d like a fusion twist, try layering in some mango or coconut for a tropical flair!
FAQs
1. Can I substitute the dairy-free milk?
Absolutely! Any plant-based milk like almond or oat milk will work wonderfully.
2. What if I don’t have ube powder?
You can try substituting it with purple sweet potato powder, but the flavor might differ slightly.
3. Is this cake gluten-free?
To make a gluten-free version, simply swap self-raising flour with a gluten-free flour blend.
Conclusion
Baking this Vegan Ube Sheet Cake is not just about creating a delicious dessert; it’s an adventure filled with vibrant colors and flavors that narrate a story of tradition. For more delightful ube recipes, you might want to check out the Vegan Ube Cake or explore the decadent Ube Cake with Macapuno. Happy baking, and let the flavors of ube unfold in your kitchen!
Vegan Ube Sheet Cake
Ingredients
Method
- Preheat your oven to 180°C (fan). Line an 8x8 inch square cake tin with greaseproof paper.
- In a bowl, combine dairy-free milk and apple cider vinegar. Set aside for 10 minutes to curdle.
- In a large mixing bowl, sift together sugar, flour, baking powder, bicarbonate of soda, and ube powder.
- Add oil and Natures Charm Ube to the buttermilk and whisk until fully combined.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Pour the batter into the prepared tin and smooth it out evenly.
- Bake for 25-30 minutes, inserting a knife or skewer to check for doneness.
- Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack.
- Cream dairy-free butter until pale and fluffy, then gradually add icing sugar, vanilla, and remaining Natures Charm Ube.
- Spread the buttercream over the cooled cake and sprinkle with ube powder.
- Slice the cake into squares and serve. Store leftovers in an airtight container.