This is the BEST Vegan Ube Cake. A fluffy and light vegan ube cake is topped with a ube buttercream, with whipped cream and ube power. It’s naturally purple from the ube – ‘purple yam’. Vegan, No-Egg, No-Dairy and easy to make.
This recipe has been made in partnership with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy).
Vegan Ube Sheet Cake
Looking for a quick, easy and simple ube cake recipe? You need to make this vegan ube cake! Light, airy, packed with flavour, vibrant in colour from the natural purple colour… it’s absolutely divine! The cake comes together in one bowl, and is coloured purple from the ube. Ube is a purple yam from the Philippines. The flavour of ube is sweet, slightly nutty with floral undertones. I personally think it has a slightly lavender flavour, which pairs with it’s colour. The sponge is topped with a simple dairy-free buttercream, which has added ube for flavour and colour. This cake is truly scrumptious! You’re going to love this recipe!
Looking for more ube recipes? Check out my:
Why you’ll love this recipe
- Vibrant natural purple colour which comes from the ube.
- Light and fluffy cake which pairs perfect with the buttercream.
- Vegan, doesn’t contain any animal derived ingredients.
- Light yet indulgent.
- A dreamy ube buttercream which is filled with ube flavour.
- Sponge is moist, with a delicate crumb! The perfect sponge texture.
- Crowd pleasing even for non-vegans!
- One bowl cake which is easy to make and bakes to perfection!
- Perfect for birthdays, celebrations, or even just for late night cravings!
- Easy to serve, perfect for sharing!
What is Ube?
Ube is a brightly coloured purple yam native to the Philippines. It’s loved for it’s naturally vibrant colour abd sweet, nutty flavour. I personally find Ube to have a slight lavender flavour, with nutty undertones. It’s a very unique flavour which works perfectly in creamy desserts. Ube is often transformed into desserts such as jams, ice-creams and cake fillings which showcase both it’s flavour and striking colour. I use the Natures Charm Ube Sweetened Condensed Milk which is scrumptious! It also has a bright purple colour which is perfect for adding colour into your desserts. I added it into the cake batter which adds a slight purple hue to the sponge, and also into the buttercream. If you’ve never tried Ube, let this be your sign to try it, it’s delicious!!!
Recipe tips and tricks
- Ube flavour – For ultimate ube flavour, use ube powder on top of the cake too!
- Don’t over-mix – Avoid over-mixing the cake batter once the flour is added as this can result in a dense cake. Only mix until the dry is incorporated to keep the cake light. fluffy and tender.
- Line your baking tin – Line your baking tin with grease proof / parchment paper. This will prevent the cake from sticking in the pan!
- Prevent burning – Check the sponge a few minutes before the suggested baking time. Every own runs different, so over baking is possible. Test the cake by inserting a tooth pick or skewer into the middle of the cake, it should come out with only a few moist crumbs.
- Allow the cake to cool – Prevent the buttercream from melting, ice the cake only once the cake has cooled. Preferably, make the cake the day before, store in an airtight / sealed container, this keeps the cake super moist.
- Store – Store the cake in an airtight / sealed container in the fridge. Allow the cake to sit at room temperature for 5-10 minutes before serving to allow the cake to soften slightly.
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Vegan Ube Sheet Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Light, fluffy and filled with vibrant colour and flavour, this Ube sheet cake is fun, colourful and perfect for Summer! Vegan and super easy to make!
Ingredients
Ingredients for the cake
- 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
Ingredients for the buttercream
- 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 (sprinkling)
Instructions
Method (cake)
- Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan buttermilk.
- In a large mixing bowl, sift the sugar, flour, baking powder, bicarbonate of soda and ube powder. Mix well to combine. Add the oil and ube condensed milk into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix just to combine.
- Pour batter into the lined tin and spread out until its flat and even.
- Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Method (buttercream)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk, whisk on high speed for around 5 minutes / cream the butter until pale and fluffy.
- Gradually add in the icing / powdered sugar along with the vanilla and the ube (both powder and condensed milk). Whip until it’s thick and fluffy. If its too thick, add in some more chunks of butter, too soft, add in more icing sugar to get it to the perfect creamy consistency.
- Spoon the buttercream on top of the cold cake (make sure its fully cold as any heat from the cake will instantly melt the buttercream). Spread out using an off set spatula or the back of a spoon. Make swirls in the buttercream for decoration.
- Add some ube condensed milk to the top of the cake (refer to video for example), and swirl around.
- Lastly, finish with a dusting of ube powder.
- Slice the cake into squares using a shark knife.
- Serve and enjoy!
Notes
To store: Store the cake in an air tight / sealed container in the fridge. Leave the cake at room temperature for 10 minutes before serving for a moist cake. Best eaten within 2-3 days of making.
What vegan butter do you use? My go-tos are Flora Unsalted Plant Butter and Naturli Vegan Block.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
