Name: Vegan Ube Sheet Cake with Ube Buttercream and Powder Dusting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 250ml dairy-free milk (unsweetened soya milk recommended); 1 teaspoon apple cider vinegar; 100g caster sugar; 280g self-raising flour; 1/2 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 2 teaspoons ube powder; 70ml sunflower oil; 2 tablespoons Natures Charm Ube condensed milk; 150g dairy-free block butter; 180g icing / powdered sugar; 1/2 teaspoon vanilla extract; 2 tablespoons Natures Charm Ube condensed milk; 1 tablespoon ube powder; Ube powder (for sprinkling)

Ingredients

250ml dairy-free milk (unsweetened soya milk works best)

1 teaspoon apple cider vinegar

100g caster sugar

280g self-raising flour

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

2 teaspoons ube powder

70ml sunflower oil

2 tablespoons Natures Charm Ube (ube condensed milk)

150g dairy-free block butter

180g icing (powdered) sugar

1/2 teaspoon vanilla extract

Additional 2 tablespoons Natures Charm Ube (for frosting)

Additional 1 tablespoon ube powder (for frosting)

Ube powder (for sprinkling)

Instructions

Step 1: 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 sides slightly for easy removal later.

Step 2: In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until blended. Set aside for 10 minutes to curdle, creating a vegan buttermilk.

Step 3: In a large mixing bowl, sift together the caster sugar, self-raising flour, baking powder, bicarbonate of soda, and 2 teaspoons of ube powder. Mix well to combine.

Step 4: Add the sunflower oil and 2 tablespoons of Natures Charm Ube (ube condensed milk) into the vegan buttermilk and whisk to blend thoroughly.

Step 5: Pour the wet ingredients into the dry ingredients and mix gently just until combined. Avoid overmixing.

Step 6: Pour the batter into the prepared tin and spread it evenly for a flat top.

Step 7: Bake in the middle of the preheated oven for 25-30 minutes. Check doneness by inserting a skewer into the center; it should come out clean and the cake should feel springy. If necessary, cover the top with greaseproof paper to prevent burning and continue baking.

Step 8: Let the cake cool in the tin for 10 minutes before transferring to a cooling rack. Allow the cake to cool completely before frosting. For best results, you may frost the cake the next day.

Step 9: To make the buttercream, whisk the dairy-free butter in a stand mixer or by hand on high speed for about 5 minutes until pale and fluffy.

Step 10: Gradually add the icing sugar along with the vanilla extract, 1 tablespoon of ube powder, and 2 tablespoons of Natures Charm Ube. Whip until thick and creamy. Adjust consistency by adding more butter if too thick or more icing sugar if too soft.

Step 11: Spread the buttercream evenly over the fully cooled cake using an offset spatula or the back of a spoon. Create decorative swirls if desired.

Step 12: Drizzle extra ube condensed milk on top and swirl it around for a marbled effect.

Step 13: Finish with a light dusting of ube powder for an extra burst of color and flavor.

Step 14: Slice the cake into squares with a sharp knife.

Step 15: Serve and enjoy your vibrant vegan ube sheet cake!

Tips & Variations

Use unsweetened soya milk for the best texture, but oat or almond milk can be good alternatives.

If you can’t find ube powder, you can substitute with natural purple yam powder or omit for a milder flavor.

Allowing the cake to cool completely before frosting prevents the buttercream from melting and keeps its texture perfect.

For added texture, consider folding in toasted coconut flakes or chopped nuts into the batter.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, bring the cake to room temperature before serving for the best taste and texture. The cake can also be frozen without frosting for up to a month; thaw completely before frosting and serving.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute with regular milk if you’re not strictly vegan. However, using dairy-free milk maintains the cake’s vegan status and may affect the texture slightly.

Is ube powder necessary to make this cake?

Ube powder gives the cake its distinctive flavor and color, but if unavailable you can omit it or use natural purple yam powder as a substitute. The cake will have a milder taste without it.