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Vegan Ube Sheet Cake with Ube Buttercream and Powder Dusting Recipe

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★★★★★

4.5 from 144 reviews

This Vegan Ube Sheet Cake is a vibrant and deliciously moist purple yam cake made without any dairy or eggs. Featuring a light sponge infused with ube powder and condensed ube milk, it is topped with a fluffy ube buttercream frosting and finished with a sprinkle of ube powder for an authentic Filipino-inspired treat perfect for any occasion.

Ingredients

Scale

Cake 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

Buttercream Ingredients

  • 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)

Instructions

  1. Preheat and prepare tin: Preheat your oven to 180ºC fan. Line an 8 x 8 inch square cake tin with greaseproof paper, allowing the paper to hang over the sides for easy removal.
  2. Create vegan buttermilk: Combine the dairy-free milk with the apple cider vinegar in a bowl and whisk fully. Set aside for 10 minutes to curdle, forming a vegan buttermilk.
  3. Mix dry ingredients: In a large mixing bowl, sift together caster sugar, self-raising flour, baking powder, bicarbonate of soda, and ube powder. Stir well to combine.
  4. Combine wet ingredients: Add sunflower oil and Natures Charm Ube condensed milk into the vegan buttermilk mixture and whisk thoroughly.
  5. Make the batter: Pour the wet ingredients into the dry mixture and gently combine until just mixed without overworking.
  6. Fill the tin and bake: Pour the batter evenly into the prepared cake tin and spread flat. Place the tin in the center of your preheated oven and bake for 25-30 minutes. Check doneness by inserting a skewer—it should come out clean and the cake should be springy to touch. If batter sticks, cover the cake with greaseproof paper and continue baking a few more minutes.
  7. Cool the cake: Let the cake cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting. The cake is light and delicate, so handle with care. You can store it in a sealed container overnight if frosting later.
  8. Prepare the buttercream: Using a stand mixer with a balloon whisk or a hand whisk, cream the dairy-free butter on high speed for about 5 minutes until pale and fluffy.
  9. Add sugar and flavor: Gradually incorporate the icing sugar, vanilla extract, ube powder, and Natures Charm Ube condensed milk. Whip the mixture until thick and fluffy. Adjust consistency by adding more butter if too thick or more icing sugar if too soft.
  10. Frost the cake: Spoon the buttercream over the fully cooled cake and spread evenly using an offset spatula or back of a spoon. Create decorative swirls in the frosting.
  11. Finish decoration: Drizzle additional ube condensed milk on top of the frosting and swirl it around for effect. Dust with ube powder to garnish.
  12. Serve: Cut the cake into squares using a sharp knife, serve, and enjoy your vegan ube sheet cake!

Notes

  • Use unsweetened soya milk for the best vegan buttermilk substitute.
  • Ensure the cake is completely cooled before frosting to prevent melting the buttercream.
  • Handle the sponge gently when transferring from the tin as it is very light and delicate.
  • The ube powder and condensed milk can be found in Asian grocery stores or online specialty food shops.
  • You can store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Ube cake, Vegan dessert, Sheet cake, Filipino dessert, Purple yam cake, Dairy-free cake

Find it online: https://tastybella.com/vegan-ube-sheet-cake-with-ube-buttercream-and-powder-dusting-recipe/