Description
A delicious and creamy ube halaya cake made with vegan ingredients.
Ingredients
Scale
- 1 lb (16 oz) glutinous rice flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 12 oz firm silken tofu
- 1 can (13 oz) coconut milk
- 1 cup non-dairy milk
- ¾ cup ube halaya
- ½ cup (1 stick) vegan butter, melted
- ¾ teaspoon ube extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13″ baking sheet and set aside.
- To a large bowl, add the glutinous rice flour, sugar, baking powder, and salt. Whisk until well combined.
- Add the silken tofu, coconut milk, non-dairy milk, ube halaya, melted butter, and ube extract to a high-speed blender. Blend until very smooth.
- Pour the blended mixture into the bowl with the dry ingredients. Whisk together until combined.
- Transfer to the prepared baking dish and bake for 1 hour, or until golden brown around the edges.
- Allow the cake to cool completely before slicing. Enjoy!
Notes
- Ensure that all ingredients are at room temperature for better mixing.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg