What's more beautiful than this delicious vegan ube marble cake? This recipe is so good that you’ll probably won't make another kind of cake! It’s ultra-moist, easy to make, and only requires a few key ingredients! Trust me, it’s really that good, you won’t want to miss out on this recipe!
Spring is finally here, and I really wanted to do a vegan pound cake recipe. However, I didn't want to create something that's been done a million times. Although, I won't deny a delicious lemon pound cake! Anyway, I really wanted to create something with ube, but I didn't want it to be just a pure ube pound cake. So, the idea of a vegan ube marble cake came to mind, and, obviously, I made it happen!
What is ube?
Pronounced as: “OO-BEH”, ube is a purple yam and is a staple ingredient for Filipino desserts. For example, they are usually boiled and mashed and are used a lot in jams or to color sweet treats. It has a mild and sweet flavor, which some have said is a cross between vanilla and pistachio. Another thing, do not mistake ube as a purple sweet potato or taro. These 3 are completely different from each other. Ube is a purple yam, and not a potato, while taro is a root that comes from the taro plant. It’s a light lavender color and completely inedible when raw.
Ingredients for a vegan ube marble cake?
- Vegan Butter
- Granulated Sugar
- Vanilla Extract
- Salt
- Baking Powder
- All-Purpose Flour
- Soy milk
- White Vinegar
- Ube Extract
- Vegan Butter
- Granulated Sugar
- Vanilla Extract
- Salt
- Baking Powder
- All-Purpose Flour
- Soy milk
- White Vinegar
- Ube Extract
Tips for making delicious ube marble cake:
- Measure your flour properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. Another key point, this greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- Soften your butter, do not melt! This recipe calls for room temperature butter, so when you make it, you’ll need to plan ahead. Remove the butter from the fridge or freezer a few hours before you start baking. Don’t try to speed up the process in the microwave. If you do, there’s a good chance that your cake will end up being a greasy mess.
- Line your pan with parchment paper. You definitely don't want to cake to stick to the pan, especially as beautifully as this cake. So lightly grease your pan, and line your pan with parchment paper - long enough so it hangs over. This will act as "handles" when you are ready to remove it from the pan!
- Don't over-swirl the cake! This is crucial to getting that beautiful marble effect. If you over-swirl you'll eventually just end up mixing the two colors together and not giving you two distinct colors/flavors.
- Cream your butter and sugar. Perfectly creamed butter and sugar have lightened in color and are ‘fluffy’ in appearance.
- Where to buy ube extract? You can easily buy ube extract at your local Filipino store or at an Asian supermarket.
If you enjoyed this recipe, you might want to check these out:
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
📖 Recipe
Vegan Ube Marble Cake
What's more beautiful than this delicious vegan ube marble cake? A fun Filipino twist to a classic vegan pound cake. It's the perfect union of vanilla ube in every bite.
Equipment
- Food scale highly recommended
- Mixing bowls
- Measuring spoons
- Rubber spatula
- Parchment Paper
- Standard loaf pan 8 ½ x 4 ½ x 2 ½-inches
- Wire cooling rack
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
- 113 grams vegan butter (softened at room temperature)
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 teaspoons baking powder
- 250 grams all-purpose flour
- 240 grams non-dairy milk, lukewarm I used soy
- 1 teaspoon vinegar
- 2 teaspoons ube extract
Instructions
- First, remove the butter from the fridge and allow it to soften and room temperature. When your butter is ready, preheat your oven to 350° Fahrenheit, and prepare your loaf pan by greasing it with a bit of oil and lining it with parchment paper.
- Next, in a small bowl or measuring cup, mix the lukewarm non-dairy milk and vinegar until well combined. Allow it to sit for about 5 minutes to curdle.
- With an electric hand mixer or stand mixer, cream your butter and sugar in a medium-sized bowl on high, for about 3 to 5 minutes. Scrape the sides of the bowl when needed.
- To the bowl, add in the all-purpose flour, baking powder, and salt. Mix on low until just combined. It will look a little crumbly.
- Now add in the vegan buttermilk along with the vanilla extract. Continue to mix on low, for a few more seconds or until you get a thick batter. Lumps are okay! DO NOT OVERMIX.
- Pour half of the batter into another bowl, and add your ube extract. Use a rubber spatula and fold the batter until the ube extract has fully mixed in.
- Spoon ¾ of the plain vanilla batter into the prepared loaf pan and smooth the surface.
- Gently spread the ube batter in the pan, and lastly, add dollops of the remaining vanilla batter over top.
- Then use a butterknife, chopstick, or toothpick to create swirls in the batter.
- Bake the pound cake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Remove from the pan and let it cool completely on a wire rack. Serve and enjoy!
Notes
- Measure your flour properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Soften your butter, do not melt! This recipe calls for room temperature butter, so when you make it, you’ll need to plan ahead. Remove the butter from the fridge or freezer a few hours before you start baking. Don’t try to speed up the process in the microwave. If you do, there’s a good chance that your cake will end up being a greasy mess.
- Line your pan with parchment paper. You definitely don't want to cake to stick to the pan, especially as beautifully as this cake. So lightly grease your pan, and line your pan with parchment paper - long enough so it hangs over. This will act as "handles" when you are ready to remove it from the pan!
- Don't over-swirl the cake! This is crucial to getting that beautiful marble effect. If you over-swirl you'll eventually just end up mixing the two colors together and not giving you two distinct colors/flavors.
- Cream your butter and sugar. Perfectly creamed butter and sugar have lightened in color and are ‘fluffy’ in appearance.
- Where to buy ube extract? You can easily buy ube extract at your local Filipino store or at an Asian supermarket.
Tried this recipe?Leave a comment below & tag @flouredframe on social!
Pearl says
This is the fluffiest vegan cake I made so far! The recipe was perfect for my mold that makes 8 butterfly/ladybug/dragonfly/bee shaped cakes. My family (especially my granddaughters) loved it so much that I made it twice in a week. Thank you so much for the recipe.
Floured Frame says
I'm so glad you liked this recipe and that your granddaughters loved it! It's definitely one of my top faves 🙂
Ysabelle says
AHHHH it was perfect! It was a gift for my mum who LOVESSS filipino flavours, she loves it thank you !! Super soft.
Floured Frame says
I'm so glad that your mum loves this cake! It's definitely a fave of mine as well. Thank you for making it!
Mary says
If I wanted to make it all ube and no vanilla how much ube do I add?
Floured Frame says
I haven't tested this out, but you can trying omitting the vanilla and use 1 tablespoon of ube extract. What will also help boost the ube flavor is adding ube halaya (ube jam), you can start by adding a 1/4 cup of that and see how that goes. I have a recipe for that on my blog if you need it!