Picture this: a warm afternoon where the aroma of a freshly baked dessert fills the air, transporting you straight to a bustling Filipino kitchen. That’s the magic of Ube Cassava Cake with Macapuno—a creamy delight that marries the rich sweetness of ube halaya with the delightful chewiness of cassava. Whether it’s a family gathering or a potluck with friends, this cake is not just a dessert; it’s a centerpiece that draws everyone in with its vibrant purple hue and irresistible fragrance.
I discovered this gem while experimenting in my kitchen, combining beloved traditional flavors into one stunning cake. The first bite is a revelation: the creamy coconut topping perfectly enhances the vibrant ube flavor, creating a harmonious balance that will make you forget all about fast food. Not only is this Filipino dessert a showstopper, but it’s also gluten-free if you choose the right flour, making it accessible to everyone.
Get ready to impress your loved ones with this easy-to-follow recipe that celebrates the joy of homemade cooking!
Why is Ube Cassava Cake with Macapuno a Must-Try?
Vibrant, Eye-Catching Appeal: The striking purple hue of this cake makes it a standout dessert at any gathering, sparking curiosity and delight among guests.
Rich, Decadent Flavor: The combination of sweet ube, chewy cassava, and creamy coconut creates a flavor explosion that lingers on your palate.
Cultural Delight: Bringing a slice of Filipino tradition to your table, this cake is perfect for celebrations and casual get-togethers alike.
Gluten-Free Option: Easily modify with gluten-free flour, making this dessert accessible for all dietary needs!
Family Favorite: This Ube Cassava Cake is sure to impress kids and adults alike, creating delightful memories with every bite.
For more delicious Filipino desserts, check out our tasty Filipino Puto Recipe!
Ube Cassava Cake with Macapuno Ingredients
For the Cake
• Grated Cassava – Use thawed cassava for better mixability and texture.
• Ube Halaya – Adds a rich, sweet ube flavor; feel free to use homemade or store-bought.
• Ube Extract – Enhances the ube flavor; substitute with additional ube puree if necessary.
• Coconut Milk – Opt for full-fat coconut milk for a creamier texture and richer taste.
• Evaporated Milk – Introduces sweetness and creaminess; can be skipped for a lighter dessert.
• Eggs – Vital for binding; replace with flax eggs for a vegan alternative.
• Butter – Adds richness and flavor; unsalted is best for controlling saltiness.
• Condensed Milk – Contributes sweetness and moisture, making the cake irresistibly rich.
• White Sugar – Sweetens the cake base; coconut sugar can be a healthier option.
• Macapuno Strings – Provides chewy texture and a subtle coconut sweetness.
For the Topping
• Salted Butter – Enhances the flavor of the custard topping.
• All-Purpose Flour – Thickens the custard; swap for gluten-free flour if needed.
• Vanilla – Adds depth of flavor; pure vanilla extract is recommended for best results.
This Ube Cassava Cake with Macapuno is a delightful experience that brings a taste of Filipino tradition right to your table!
How to Make Ube Cassava Cake with Macapuno
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Preheat the oven to 350°F (175°C). This is the perfect temperature to achieve a golden-brown top while baking your delicious cake.
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Combine the grated cassava, coconut milk, condensed milk, evaporated milk, ube halaya, ube extract, melted butter, and sugar in a mixing bowl. Mix until everything is evenly blended and the mixture is smooth and creamy.
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Fold in the drained macapuno strings and eggs. Be gentle to maintain the airy texture of the batter, making for a light cake.
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Pour the batter into a greased 9×13-inch baking pan. Spread it out evenly to ensure that it bakes uniformly.
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Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll know it’s ready when you see a perfectly puffed surface.
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Prepare the topping by melting the salted butter in a saucepan. Stir in the flour, then whisk together with the sugar, condensed milk, coconut milk, and vanilla. Cook until it thickens slightly, creating a rich custard topping.
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Spread the topping evenly over the cake. Broil for 10-12 minutes, keeping a close eye to prevent burning. The topping should be beautifully caramelized.
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Cool the cake completely before serving or you can enjoy it warm for a cozy experience. Either way, it’s simply irresistible!
Optional: Serve with a scoop of vanilla ice cream for an extra creamy indulgence.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing Ube Cassava Cake with Macapuno ahead of time is a fantastic way to fit delicious homemade desserts into your busy schedule! You can mix the cake batter and refrigerate it for up to 24 hours before baking, ensuring all the flavors meld beautifully. Additionally, you can prepare the topping in advance; simply store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just pour the batter into your baking pan, bake, and then add the prepped topping, broiling until it’s golden and caramelized. This way, you’ll have a delightful treat that’s just as delicious and fresh when you’re ready to enjoy it!
Expert Tips for Ube Cassava Cake with Macapuno
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Thaw Fully: Ensure your grated cassava is completely thawed before mixing. This helps achieve a smoother consistency and prevents clumping.
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Gentle Mixing: Avoid overmixing the batter to maintain a light texture. Gently fold ingredients together to prevent a dense cake.
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Cooling Down: Allow the cake to cool completely before slicing. This ensures neat portions and enhances the flavors as it sets.
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Watch the Broil: Keep a close eye on the cake while broiling the topping. It can quickly go from beautifully caramelized to burnt.
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Coconut Care: If using macapuno, drain it well to avoid excess moisture in your Ube Cassava Cake with Macapuno. This keeps the cake from becoming soggy.
What to Serve with Ube Cassava Cake with Macapuno?
Imagine delighting your guests with a tantalizing Filipino dessert, perfectly complemented by mouthwatering sides and beverages.
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Coconut Ice Cream: A scoop of rich coconut ice cream elevates the cake’s tropical flair, creating a refreshing balance with its creamy texture.
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Fresh Mango Slices: Sweet, juicy mangoes add a burst of brightness that pairs wonderfully with the cake’s rich flavors, enhancing the overall taste experience.
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Silken Tofu with Syrup: This minimalist dessert offers a gentle contrast to the cake’s sweetness while providing a delightful, silky mouthfeel.
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Tropical Fruit Salad: A mix of pineapple, kiwi, and bananas brings a fresh, zesty kick, which balances the cake’s rich and dense texture.
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Coconut Water: Serve chilled coconut water for a hydrating, lightly sweet, and refreshing drink that perfectly complements the tropical notes of the cake.
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Coffee: A robust cup of coffee enhances the sweetness of the Ube Cassava Cake while providing a cozy, inviting vibe, perfect for gatherings.
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Sticky Rice with Coconut: This comforting side dish pairs excellently, highlighting the cake’s tropical coconut undertones and adding an Asian-inspired textural element.
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Pandan Cake: For a delightful treat, serve with pandan cake; its fragrant flavors mesh beautifully, offering a unique culinary experience.
Storage Tips for Ube Cassava Cake with Macapuno
Fridge: Store leftover Ube Cassava Cake with Macapuno in an airtight container for up to 1 week to maintain freshness.
Freezer: For longer storage, freeze the cake for up to 3 months. Wrap slices in plastic wrap, then place in an airtight container.
Thawing: When ready to enjoy, thaw the cake overnight in the fridge. Reheat individual slices in the microwave for about 20-30 seconds for a warm, delightful treat.
Room Temperature: For short periods, the cake can be left at room temperature for up to 2 hours; however, refrigeration is best to preserve the delicious flavors.
Ube Cassava Cake with Macapuno Variations
Feel free to jazz up your Ube Cassava Cake with Macapuno and make it truly your own with these fun ideas!
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Floral Twist: Use lavender-infused sugar for a lovely floral hint that complements the sweetness of ube perfectly.
A sprinkle of lavender elevates this cake to truly elegant heights, making it suitable for special occasions. -
Tropical Boost: Incorporate crushed pineapple into the batter for an extra fruity kick.
The natural sweetness and juiciness from the pineapple pairs beautifully with the creamy coconut topping. -
Nutty Flavor: Add chopped roasted cashews or almonds for a crunchy texture contrast.
This not only adds flavor but also gives your cake a delightful nutty crunch, enhancing each bite. -
Spice It Up: Stir in a hint of cinnamon or nutmeg for an aromatic warmth.
These spices bring a cozy depth to your cake that will remind you of comforting fall desserts. -
Vegan Delight: Swap eggs with flax eggs and use coconut or almond milk for a completely plant-based option.
It retains the creaminess and sweetness of the original while being accessible to vegan friends. -
Fruitful Flavor Swap: Replace the ube halaya with other fruit jams like mango or passion fruit for a tropical twist.
Discover how delightful each flavor gives the cake a different personality, keeping things exciting. -
Chocolate Craving: Drizzle melted dark chocolate on top for an indulgent finish.
This will create a rich contrast to the sweet and creamy flavors of the cake, making every bite heavenly. -
Coconut Variation: Use toasted coconut flakes as a topping to accentuate the coconut flavor of the cake.
This crunchy layer adds not only flavor but also a delicious texture contrast to each slice.
Ube Cassava Cake with Macapuno Recipe FAQs
What type of cassava should I use for Ube Cassava Cake?
Absolutely! Use thawed grated cassava for the best texture when making Ube Cassava Cake with Macapuno. This provides a smoother consistency and allows for better mixing with other ingredients. It’s typically available in most Asian grocery stores, either frozen or fresh.
How should I store leftover Ube Cassava Cake?
Very! After baking, store any leftover cake in an airtight container in the refrigerator for up to 1 week. This keeps it fresh and moist. Alternatively, if you want to savor it longer, you can freeze it for up to 3 months. Simply place slices or the whole cake in plastic wrap and then in a freezer-safe container.
Can I freeze Ube Cassava Cake with Macapuno?
Absolutely! To freeze your Ube Cassava Cake with Macapuno, first allow it to cool completely. Then, wrap individual slices in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the refrigerator and reheat in the microwave for 20-30 seconds for a warm treat.
What if my cake turns out dense?
Oh no, that can happen! A dense cake is often the result of overmixing the batter. To avoid this, gently fold the ingredients instead of vigorously mixing. Also, ensure your ingredients like grated cassava are fully thawed before use to promote even blending. Lastly, check your baking time; every oven is different, so adjust as necessary and look for a golden-brown top.
Are there any dietary considerations for this cake?
Absolutely! This Ube Cassava Cake with Macapuno can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour for the topping. If you have any egg allergies, consider substituting eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) to provide similar binding properties in the cake.
Can I use fresh ube instead of ube halaya?
Yes, very! If you opt for fresh ube, just make sure to steam or boil it until tender, then mash it into a puree before incorporating it into the recipe. This will give your Ube Cassava Cake a vibrant flavor, although the color might be a bit less intense than with ube halaya.
Delicious Ube Cassava Cake with Macapuno You Must Try!
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). This is the perfect temperature to achieve a golden-brown top while baking your delicious cake.
- Combine the grated cassava, coconut milk, condensed milk, evaporated milk, ube halaya, ube extract, melted butter, and sugar in a mixing bowl. Mix until everything is evenly blended and the mixture is smooth and creamy.
- Fold in the drained macapuno strings and eggs. Be gentle to maintain the airy texture of the batter, making for a light cake.
- Pour the batter into a greased 9x13-inch baking pan. Spread it out evenly to ensure that it bakes uniformly.
- Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll know it’s ready when you see a perfectly puffed surface.
- Prepare the topping by melting the salted butter in a saucepan. Stir in the flour, then whisk together with the sugar, condensed milk, coconut milk, and vanilla. Cook until it thickens slightly, creating a rich custard topping.
- Spread the topping evenly over the cake. Broil for 10-12 minutes, keeping a close eye to prevent burning. The topping should be beautifully caramelized.
- Cool the cake completely before serving or you can enjoy it warm for a cozy experience. Either way, it’s simply irresistible!