Gather round friends for a very interesting cake recipe. Today we’re going to dive into purple sweet potato, also known as ube. However, we’re going to take a very non-traditional approach to the recipe. Before creating this, I did a little research to see how it’s usually made. I wasn’t surprised to see that the normal ingredients aren’t super free-from friendly. So here we are 🙂
I’m told that this gluten free, egg free, vegan ube cake recipe has a unique density when compared to the other gluten free cake recipes I’ve shared. Additionally, the tasters could NOT stop eating it.
They say that it’s not super sweet, and paired with the vanilla buttercream I made, it’s a match made in free-from Heaven.
Note: There aren’t any swaps available today. This recipe took some working to get it just right, so we’ll need to stick to these ingredients.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Squash & Gourd, Stone Fruits, Strawberry, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
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