How To Make Moist Ube Cake | super moist ube cake recipe | Bake N Roll

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing moisture.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

In a mixing bowl, combine 1 cup oil and 1 cup sugar, mixing until the sugar absorbs the oil.

Add 4 large eggs to the mixture and mix until well blended.

Incorporate ube flavoring (Bakersfield brand) into the mixture.

Add ube halaya to the mixture; homemade is preferred but store-bought is acceptable.

Pour in 1 cup of full cream milk; evaporated milk can be used as an alternative.

Mix in the dry ingredients until no dry flour or lumps are visible; a strainer can be used for a smoother mixture.

Prepare three 7-inch baking pans by greasing them and lining with baking paper to prevent sticking.

Pour the batter into the prepared pans and tap them to remove air bubbles.

Bake in a preheated oven at 160 degrees Celsius for 40 to 45 minutes, checking doneness with a toothpick.

Allow the cake to cool before removing it from the pans.

The cake is moist due to the milk; white vinegar can be added to the milk to create buttermilk for extra moisture, but it's optional.

Let the cake cool until warm before wrapping it in cling wrap.

Store the cake in the chiller or fridge for up to 7 days, ensuring it's well wrapped.

For longer storage, the cake can be frozen for 2 to 3 months, wrapped in cling wrap and aluminum foil.

Trim the top of the cake for a flat surface, which is optional.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens