There’s something enchanting about the vibrant purple hue of Ube Cassava Cake with Macapuno that instantly lifts my spirits. As the rich aroma of ube and coconut fills the kitchen, it’s hard not to reminisce about family gatherings and festive celebrations where this delightful Filipino dessert takes center stage. With its creamy texture, nutty notes from cassava, and that heavenly, silky topping, it’s the kind of treat that transforms an ordinary day into a special occasion.
After a long week of fast food flings, I found myself yearning for a homemade dish that could rekindle my love for classic flavors and, most importantly, satisfy my sweet tooth. This Ube Cassava Cake is not just gluten-free; it’s a testament to the beauty of using simple local ingredients to create a dessert that’s both moist and indulgent. Whether you’re celebrating a significant moment or simply treating yourself, this cake promises to deliver joy in every slice—perfect for potlucks, parties, or cozy nights at home. Let’s dive into this delightful recipe and bring a piece of the Philippines to your table!
Why is Ube Cassava Cake with Macapuno Unique?
Vibrant Color: The gorgeous purple hue of ube brings allure to this dessert, making it a showstopper at any gathering.
Creamy Texture: Combining cassava and coconut creates an indulgent moistness that’s hard to resist.
Gluten-Free Delight: Made primarily with cassava, this cake is perfect for those seeking gluten-free options.
Cultural Connection: This Filipino treasure celebrates local ingredients, offering a taste of heritage with every bite.
Customizable Flavor: Easy to adapt with variations like sweet potato or nuts, it caters to diverse palates—and don’t forget to check out our tips for serving
Crowd Pleaser: Whether for a potluck or family dinner, this cake is sure to impress and satisfy sweet cravings!
Ube Cassava Cake with Macapuno Ingredients
For the Cake
- Grated Cassava – This is the key ingredient, imparting the cake’s unique texture; thaw frozen cassava for the best results.
- Ube Halaya – Adds that magical sweetness and beautiful purple hue; you can amp up the flavor with extra ube extract if desired.
- Ube Extract – Necessary for a stronger ube taste; skip it if you’re generously using ube halaya.
- Coconut Milk – Provides a rich and creamy base; swap it out for almond milk if you prefer a non-coconut version.
- Evaporated Milk – Enhances creaminess and richness; feel free to use more coconut milk for a dairy-free alternative.
- Whole Eggs – Binds the mixture together and adds moisture; a flaxseed mixture can replace them for a vegan cake.
- Butter – Bestows richness; coconut oil makes a suitable substitution for a dairy-free option.
- Condensed Milk – Sweetens the batter; opt for a sugar alternative like agave for a less-sweet option.
- White Sugar – Simply sweetens the blend; coconut sugar is a fantastic replacement if you want a different flavor.
- Macapuno Strings – Adds delicious texture and coconut flavor; feel free to omit if they’re unavailable.
For the Topping
- Salted Butter – Provides a rich flavor for the topping; can be replaced with coconut oil for a dairy-free version.
- All-Purpose Flour – Essential for creating a smooth custard-like topping; use gluten-free flour for a gluten-free cake.
- Vanilla – Elevates the flavor profile; a dash of almond extract can also enhance the divine taste.
- Sugar – Sweetens the topping; adjust to your taste or use a sugar substitute.
This Ube Cassava Cake with Macapuno is not just a dessert, it’s a celebration of flavors and textures that will make every gathering memorable!
How to Make Ube Cassava Cake with Macapuno
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Preheat the oven to 350°F (175°C). This ensures that your cake bakes evenly from the start, leading to that perfect golden top as it rises.
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Mix thawed cassava with coconut milk, evaporated milk, ube halaya, ube extract, melted butter, and sugar in a large bowl. Stir until everything is well combined and the colors swirl into a delightful purple.
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Add the whole eggs and macapuno strings into the mixture. Gently stir until they are evenly distributed throughout, enhancing both flavor and texture.
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Pour the mixture into a greased 9×13-inch baking pan. Make sure the batter is spread evenly for consistent baking results.
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Bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with an irresistible aroma!
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Prepare the topping: In a pan, melt butter over medium heat, then add flour. Stir until combined and cooking for about 2 minutes to remove the raw flour taste.
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Combine sugar, condensed milk, coconut milk, and vanilla into the flour mixture. Cook until it thickens slightly, stirring continuously to keep it smooth.
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Spread the topping evenly over the baked cassava cake. Broil for 10-12 minutes until the topping is beautifully browned. Keep a close watch to prevent burning!
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Cool completely in the pan. This step is crucial for easier slicing and cleaner pieces when you serve.
Optional: Top with additional macapuno or a scoop of vanilla ice cream for an extra special treat.
Exact quantities are listed in the recipe card below.
Expert Tips for Ube Cassava Cake with Macapuno
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Thaw Properly: Ensure grated cassava is fully thawed before mixing, as using frozen or unthawed may lead to a dense texture in your cake.
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Cool Completely: Allow the Ube Cassava Cake to cool entirely in the pan after baking for cleaner, more attractive slices when serving.
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Mix Gently: Combine the batter thoroughly but avoid overmixing. This helps maintain the cake’s light and fluffy texture that we all love.
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Watch the Broil: Keep a close eye on the topping while it’s broiling; it can quickly go from beautifully browned to burnt if left unattended.
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Customize Flavor: Feel free to add your own twist with mix-ins like chocolate chips or nuts to make your Ube Cassava Cake with Macapuno uniquely delicious.
How to Store and Freeze Ube Cassava Cake with Macapuno
Room Temperature: Allow your Ube Cassava Cake to cool completely before storing. It can sit out, covered, for up to 1 day.
Fridge: Store covered in the refrigerator for up to a week. A tight seal helps maintain its moist texture and prevents drying out.
Freezer: Wrap individual slices in plastic wrap and then in aluminum foil for freezing. The cake keeps well for up to a month; thaw in the refrigerator before serving.
Reheating: When ready to enjoy, you can warm slices in the microwave for about 10-15 seconds or until just heated through, making it feel freshly baked once more!
Make Ahead Options
These Ube Cassava Cake with Macapuno preparations are perfect for busy home cooks looking to save time! You can mix the batter and store it in the refrigerator for up to 24 hours before baking. Just make sure it’s well covered to prevent any drying out. Additionally, you can prepare the topping ahead of time and refrigerate it in an airtight container—this helps maintain its smooth texture. When you’re ready to bake, simply pour the batter into your greased pan, add the topping, and broil until golden. This way, you’ll enjoy all the comforting flavors of the Ube Cassava Cake with Macapuno with minimal effort on your special day!
What to Serve with Ube Cassava Cake with Macapuno?
The enchanting flavors of this Filipino dessert deserve equally delightful companions to complete your meal.
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Fresh Tropical Fruit Salad: A medley of mangoes, pineapples, and bananas balances the cake’s sweetness while adding a refreshing crunch.
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Vanilla Ice Cream: Creamy and rich, it enhances the texture of the cake and contrasts the warm, sweet notes of ube and coconut.
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Coconut Sticky Rice: This warm, chewy side echoes the coconut flavor from the cake, creating a cohesive tropical experience that feels indulgent and satisfying.
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Filipino Coffee: A cup of rich Barako coffee or a sweetened local brew complements the dessert and brings out the rich flavors of the ube.
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Sago’t Gulaman: This sweet drink made with tapioca pearls and agar jelly offers a fun, chewy texture that pairs well with the moistness of the cake.
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Pandan Meringue Cookies: Light and airy, these cookies provide a delightful crunch that enhances the overall dessert experience, adding a hint of pandan to keep things interesting.
Enjoy a feast for your senses as you savor each flavor and texture! Each pairing elevates the delicious essence of Ube Cassava Cake with Macapuno, making your dining experience truly unforgettable.
Ube Cassava Cake with Macapuno Variations
Feel free to put your spin on this delightful dessert by exploring these fun variations!
- Sweet Potato Twist: Substitute ube halaya with mashed sweet potatoes for a unique flavor and added nutrition.
- Nutty Crunch: Toss in chopped nuts or chocolate chips for added texture and delightful surprises in every bite. It’s a fantastic combination of creamy and crunchy!
- Fruity Delight: Layer fruit preserves like mango or strawberry beneath the batter for a fresh fruity touch that brightens the dessert. Your taste buds will love the contrast!
- Vegan Option: Replace eggs with a flaxseed mixture and use coconut oil instead of butter for a completely plant-based version. Everyone can enjoy this tasty treat!
- Almond Milk Substitute: Use almond milk in place of coconut milk for a nuttier note that still keeps things creamy. It’s a gentle twist on the classic.
- Spiced Up: Incorporate a dash of cinnamon or nutmeg for a warm spice profile that complements the sweetness beautifully. It’s like a cozy hug in dessert form!
- Coconut Flour Swap: For those looking for a different texture, try using coconut flour instead of regular flour for the topping. It adds a delightful chewiness.
- Add a Zing: Throw in some lemon or lime zest for a citrusy lift that balances the sweetness of the cake, adding an exciting burst of flavor!
Ube Cassava Cake with Macapuno Recipe FAQs
What type of cassava should I use for Ube Cassava Cake?
Absolutely! For this recipe, I recommend using thawed frozen grated cassava. If you’re using fresh cassava, make sure to peel and grate it finely, then squeeze out any excess liquid to achieve the right texture.
How should I store leftover Ube Cassava Cake?
Very important! Store your Ube Cassava Cake with Macapuno covered in the refrigerator for up to a week. Make sure it’s tightly sealed to maintain its moisture and prevent it from drying out.
Can I freeze Ube Cassava Cake, and how?
Absolutely! You can freeze this delicious cake for up to a month. Wrap individual slices tightly in plastic wrap, then in aluminum foil. When you’re ready to enjoy, simply thaw it in the refrigerator overnight.
What if my cassava mixture seems too thick?
If you find your cassava mixture is excessively thick, it may be due to not enough liquid or over-thawed cassava. To remedy this, add a tablespoon of coconut milk at a time until you reach a smoother consistency. Just stir gently to combine.
Is Ube Cassava Cake safe for those with nut allergies?
Yes! While this recipe doesn’t contain nuts, make sure you use nut-free substitutes, especially if you choose alternative options for coconut milk or any optional toppings. Always double-check ingredient labels to ensure they’re nut-free to keep it safe for everyone.
How long can I keep the Ube Cassava Cake at room temperature?
The cake can be kept at room temperature for up to 1 day, but be sure it cools completely and is covered. After that, for the best texture and flavor, it’s best to refrigerate it!
Delicious Ube Cassava Cake with Macapuno – A Filipino Treasure
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Mix thawed cassava with coconut milk, evaporated milk, ube halaya, ube extract, melted butter, and sugar in a large bowl.
- Add the whole eggs and macapuno strings into the mixture.
- Pour the mixture into a greased 9x13-inch baking pan.
- Bake for 45 minutes or until the top is golden brown.
- Prepare the topping: In a pan, melt butter over medium heat, then add flour.
- Combine sugar, condensed milk, coconut milk, and vanilla into the flour mixture.
- Spread the topping evenly over the baked cassava cake.
- Cool completely in the pan.