This ube olive oil cake is moist, soft, and not overly sweet. It’s an easy, no-fuss cake that that highlights the rich flavors of both olive oil and Filipino ube.
Ingredients
*The Recipe Card below includes all the full measurements for these ingredients!
Grated ube: You can find this frozen in most Filipino or Asian grocery stores. If your ube fresh, be sure to cook it first (either by boiling or steaming) prior to grating and using in the recipe.
Maple syrup, granulated sugar: These will be the sweeteners for our cake. The maple syrup adds a deep, caramel taste that compliments ube perfectly.
Extra virgin olive oil: One of the stars of this recipe that will lend the cake its characteristic taste and rich mouthfeel.
Ube Extract: You can find this in most Filipino groceries. It bumps up the ube flavor and gives the batter a deep purple color.
Eggs, all-purpose, almond flour, baking powder, baking soda, salt: These are the rest of the ingredients we’ll need to give our cake lift and structure.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Preheat your oven while you prepare the batter.
Bake the cake for 50 to 60 minutes. Let rest for at least 30 minutes prior to eating.
Serve with powdered sugar. Enjoy!
Baking Tips
Avoid overtaxing batter: Once the dry ingredients are added, mix just until combined and no clumps remain. Over mixing can make the cake dense and tough, especially with ube’s natural starch.
Bake until just set: Use a toothpick inserted into the centre of the cake to tell you when it’s done. It should come out mostly clean, with a few moist crumbs still stuck on it. If the toothpick comes out wet after 50 minutes, return it to the oven in 2 to 3 minute-intervals and check in between for doneness.
Keep toppings minimal: A light dusting of powdered sugar, a dollop of whipped cream, or a small scoop of vanilla ice ream can complement the cake. Avoid too many heavy toppings that might overwhelm/overpower the natural olive oil and ube taste.
FAQs (Frequently Asked Questions)
What is ube and what does it taste like?
Ube is a Filipino purple yam, which has a nutty, earthy taste with similar notes to vanilla. It is not to be confused with taro or Japanese purple sweet potatoes, which are completely different in crop species and taste. For more in-depth info on ube, check out my guide!
Can I make this cake in advance?
Yes, the cake actually improves after a few hours as the crumb settles. This can keep well at room temperature for 3 to 5 days stored in an airtight container or wrapped in plastic.
Ube Olive Oil Cake
This ube olive oil cake is moist, soft, and not overly sweet. It’s an easy, no-fuss cake that that highlights the rich flavors of both olive oil and Filipino ube.
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Ingredients
1 cup cooked, grated ube (if using frozen, let thaw completely prior to using)
1 cup maple syrup
2/3 cup extra virgin olive oil
1/4 cup granulated sugar
3 large eggs
2 teaspoons ube extract
1 1/2 cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tsp fine sea salt or table salt
Powdered sugar, for topping
Directions
- Preheat your oven to 350 F while you prepare the batter.
- In a large bowl, whisk together the ube, maple syrup, olive oil, sugar, eggs, and ube extract until smooth.
- Sift in the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix well with a spatula until just combined and no clumps remain.
- Line a 9-inch circular cake pan with parchment paper and pour in the batter. Bake for 50 to 60 minutes, or until toothpick comes out clean with a few moist crumbs.
- Once baked, let cool for at least 30 minutes prior to slicing. Top with powdered sugar, if desired.
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