A soft purple yam chiffon cake layered with light cream frosting, a Filipino favourite. This dairy free version swaps in cashews, coconut milk. Ready in about 1 hour 5 minutes.
Prep 30 min Cook 35 min Serves 10 Hard
Ingredients
🫙Vegetable Oil1/2 cup
🥚Eggs5, separated
🌾All-Purpose Flour2 cups
🫙Sugar1 cup
🫙Coconut Milksame amount (or any plant milk)
🫙Baking Powder1 tbsp
🫙Cashewssoaked and blended into cashew cream
🍠Ube Halaya1 cup
Optional extras
🌶️Vanilla Extract1 tsp
Instructions
1
For this dairy free version, use coconut milk for milk, cashews for cream cheese, coconut milk for whipped cream 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.
