This Ube Cassava Cake with Macapuno is a delightful Filipino dessert combines the rich, creamy sweetness of ube halaya with the nutty flavor of cassava cake, all topped with a touch of creamy coconut. It's a taste sensation perfect for any celebration.
As a huge fan of all things ube, I love finding new ways to enjoy this vibrant purple yam. This Cassava Cake recipe brings together two of my favorite flavors—creamy ube halaya and the nutty goodness of cassava, topped with sweet macapuno (coconut strings). It’s a delicious twist on a traditional Filipino dessert that’s sure to impress!
One of my go-to tricks is to double or even triple my halaya recipe and freeze it, so I can whip up delicious treats like this Ube Cassava Cake at any time. Whether it's my Basque Cheesecake, Turon, Ice Cream, Muffins, Pancakes, or Champorado, having ube halaya on hand makes it easy to satisfy my cravings!
This cake is perfect for special celebrations, if you need something for potluck or when you’re just in the mood for something sweet and comforting. It’s got that irresistible blend of creamy ube and rich cassava, making it an absolute must-try!
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Why You'll Love This?
- It's actually 2 desserts in 1: omit the ube and you have the classic cassava cake!
- Perfect for potlucks: it's a crowd-pleasing recipe that's great for sharing.
- Make-Ahead Friendly: You can prep the ube halaya in advance and store it for later use.
What is Cassava?
Cassava, also known as manioc or yuca, is a starchy root vegetable native to South America and widely grown in tropical regions like Asia and the Philippines. It's prized for its versatility in cooking, used in diverse dishes from savory meals to baked goods, and valued for its ability to thrive in challenging agricultural conditions.
Ingredients
Here's what you'll need:
- Grated Cassava: Provides that chewy, nutty texture. Fresh or frozen works, but frozen is more convenient.
- Ube Halaya: Adds creamy ube flavor and vibrant purple color. You can use the store-bought ube jam or my ube halaya recipe
- Milk: Helps bind the ingredients together and adds richness. We will need coconut milk, condensed milk, and evaporated milk
- Eggs: Gives the cake structure and holds everything together. Large eggs work best.
- Vanilla Extract: Adds warmth and enhances the flavors.
- Ube Extract: Enhances the flavor and deepens the color. You can skip it if you're using fresh ube, but it's highly recommended for that signature ube taste.
- Sugar: Sweetens the cake. Adjust the amount based on your sweetness preference.
- All-Purpose Flour: Provides a bit of structure and ensures a soft, tender texture.
- Butter: Adds richness and moisture. Use unsalted to control the saltiness.
- Macapuno Strings (Optional): Sweet, chewy coconut strings add a delightful texture on top.
See the recipe card for quantities.
How to Make Ube Cassava Cake?
- Start by preheating your oven to 350°F (175°C).
- Ensure the cassava is thawed, then combine it in a bowl with coconut milk, condensed milk, evaporated milk, halaya, extract, vanilla, melted butter, and sugar.
- Mix the ingredients thoroughly until well combined.
- Optionally, drain the macapuno strings if you prefer less sweetness from the syrup.
- Add the eggs and macapuno strings to the mixture, stirring until evenly distributed.
- Pour the batter into a 9x13-inch baking pan.
- Bake in the oven at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Toppings
- Begin by melting butter in a pan over low heat.
- Add flour to the melted butter and stir until combined.
- Incorporate sugar into the mixture, stirring continuously.
- Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.
- Continue mixing until the mixture thickens slightly but remains pourable.
- Pour the mixture over the cassava cake.
- Spread the topping evenly over the cassava cake batter.
- Broil in the oven for 10-12 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
Allow it to cool before serving, or enjoy it warm straight from the oven—it's your choice!
Variation Ideas
- Cheesy Ube Cassava Cake: Add a layer of grated cheese on top for a savory-sweet combo.
- Leche Flan Cassava Cake: Layer with leche flan for a decadent dessert mashup.
- Ube-Coconut Swirl: Mix coconut milk into the cassava batter for a tropical twist.
- Mini Ube Cassava Muffins: Bake the batter in muffin tins for easy-to-serve individual portions.
What to Serve with This?
- Ice Cream: Pair with a scoop of ube ice cream for an extra indulgent treat.
- Coffee or Tea: The rich flavors of cassava cake complement a cup of strong coffee or tea.
- Fresh Fruit: Serve with mango or pineapple slices to balance the sweetness.
Storage and Freezing Instructions
- Storage: Store the Ube Cassava Cake in an airtight container in the refrigerator for up to 3-4 days. It's best to consume it within this time frame to enjoy its freshness and texture.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating or serving.
Properly stored and frozen, the Cassava Cake with Macapuno will retain its flavor and texture, allowing you to enjoy it even days after it's made!
Top Tip
For an extra moist and flavorful cake, allow it to cool completely in the pan before slicing and serving. Refrigerating the cake further enhances its texture and makes it easier to slice into neat portions, ensuring a delightful experience with every bite.
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Recipe FAQs
Cassava cake provides energy from its high carbohydrate content and some fiber, vitamin C, and minerals. However, it's also rich in sugar and fat, so it's best enjoyed in moderation.
Yes, you can use fresh cassava if available. Peel, grate, and squeeze out excess liquid before incorporating it into the recipe.
Yes, you can prepare the cake ahead of time. It's best to allow it to cool completely before storing in the refrigerator or freezer. Reheat slices in the microwave or oven before serving if desired.
Macapuno adds a creamy texture and a subtle coconut flavor, enhancing the overall taste and mouthfeel of the cake.
More Easy Desserts
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Recipe
Ube Cassava Cake with Macapuno
Equipment
- 2 mixing bowls
- 1 9 x 13 baking pan
- 1 whisk
- 1 medium pan for toppings
Ingredients
Ube Cassava Base
- 1.75 pounds Grated Cassava thawed
- 1 cup ube halaya
- 1 teaspoon ube extract
- 2 cups coconut milk
- ½ cup evaporated milk
- 2 whole eggs
- ¼ cup butter
- ½ cup condensed milk
- ¾ cup white sugar
- 1 cup macapuno strings syrup drained
Toppings
- 2 tablespoon salted butter
- 2 tablespoon All purpose Flour
- 2 tablespoon while sugar
- ½ cup condensed milk
- 2 cups cocounut milk
- 1 teaspoon vanilla
Instructions
- Ensure the cassava is thawed, then combine it in a bowl with coconut milk, condensed milk, evaporated milk, ube halaya, ube extract, vanilla, melted butter, and sugar.
- Mix the ingredients thoroughly until well combined.
- Optionally, drain the macapuno strings if you prefer less sweetness from the syrup.
- Add the eggs and macapuno strings to the mixture, stirring until evenly distributed.
- Pour the batter into a 9x13-inch baking pan.
- Bake in the oven at 350°F (175°C) for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Toppings
- Begin by melting butter in a pan over low heat.
- Add flour to the melted butter and stir until combined.
- Incorporate sugar into the mixture, stirring continuously.
- Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.
- Spread the topping evenly over the cassava cake batter.
- Broil in the oven for 10-12 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
- Allow it to cool before serving, or enjoy it warm straight from the oven—it's your choice!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
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