A soft purple yam chiffon cake layered with light cream frosting, a Filipino favourite. This plant based version swaps in cashews, chickpea flour, coconut milk. Ready in about 1 hour 5 minutes.
Prep 30 min Cook 35 min Serves 10 Hard
Ingredients
🫙Vegetable Oil1/2 cup
🌾All-Purpose Flour2 cups
🫙Sugar1 cup
🫙Coconut Milksame amount (or any plant milk)
🫙Baking Powder1 tbsp
🫙Cashewssoaked and blended into cashew cream
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍠Ube Halaya1 cup
Optional extras
🌶️Vanilla Extract1 tsp
Instructions
1
For this plant based version, use coconut milk for milk, cashews for cream cheese, coconut milk for whipped cream, chickpea flour for eggs wherever the steps mention them.
2
Heat the oven to 165°C and line two cake tins.
3
Whisk yolks, half the sugar, oil, milk and ube halaya; sift in flour and baking powder.
4
Whip the whites with the remaining sugar to stiff peaks and fold in gently.
5
Bake 30–35 minutes until a skewer comes out clean; cool completely.
6
Beat cream cheese with some ube halaya, fold in whipped cream, and layer and frost the cake.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍠 Ube Halaya1 cup
Optional
🌶️ Vanilla Extract1 tsp
Steps
For this plant based version, use coconut milk for milk, cashews for cream cheese, coconut milk for whipped cream, chickpea flour for eggs wherever the steps mention them.
Heat the oven to 165°C and line two cake tins.
Whisk yolks, half the sugar, oil, milk and ube halaya; sift in flour and baking powder.
Whip the whites with the remaining sugar to stiff peaks and fold in gently.
Bake 30–35 minutes until a skewer comes out clean; cool completely.
Beat cream cheese with some ube halaya, fold in whipped cream, and layer and frost the cake.
