Enjoy every bite of this irresistibly indulgent Ube Cassava Cake, which is rich with the creamy goodness of ube halaya and coconut milk. It’s also a delicious combination of cassava cake and ube, and perfect for potlucks or the holiday season!
If you love trying new cakes, don't miss my delicious Vanilla Custard Cake and Quick and Easy Coffee Cake!
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Why You’ll Love This Recipe
This ube cassava cake is a beginner-friendly dessert recipe and doesn’t require special tools. Just mix the ingredients, bake, and top with melty cheese. You can also bake it in individual ramekins for single servings.
Cassava is naturally gluten-free and rich in fiber. Ube adds antioxidants and vibrant color. With coconut milk, condensed milk, and cheese, the texture is creamy, dense, and satisfying.
This delicious mash-up of cassava and ube has layers of flavor. Each layer brings sweetness, saltiness, and rich creaminess. You’ll love every bite!
The Story Behind Ube Cassava Cake
Cassava is also known as yuca, manioc, or tapioca root. You can use fresh cassava or frozen, and even grate it in a food processor for ease. Want even more ube taste? Add ube extract for a stronger ube flavor and purple color!
Cassava Cake is a beloved Filipino kakanin (native delicacy). Many grew up eating it at fiestas and birthdays. This version adds ube halaya for a unique, modern twist that has become increasingly popular in recent years.
Some versions include toppings such as macapuno strings, leche flan, or additional grated cheese. It’s a versatile dessert that fits both traditional and modern cravings.
Where Ube Cassava Cake Comes From
Cassava Cake has long roots in Filipino kitchens. It started with simple cassava, coconut milk, and sugar. Later, families began adding cheese, condensed milk, and other toppings.
The addition of ube halaya is more recent, likely started by home bakers and online food creators. Today, it's a hit at parties and dessert tables across the Philippines and abroad.
When is this Dish Typically Enjoyed?
Ube Cassava Cake is often served during birthdays, fiestas, and holidays like Christmas and New Year's. It’s also a popular merienda (snack). You can serve it warm or chilled—it’s delicious either way!
Use a toothpick to test if it’s done. Look for a golden brown top and firm center. The rich layer of cheese adds a beautiful finish.
Ingredients
Listed below are all the ingredients you will need:
- Grated cassava
- Coconut milk
- Evaporated milk
- Eggs
- Butter
- Quickmelt cheese
- Condensed milk
- White sugar
- Salt
- Ube halaya
- Coconut cream
- Orange cheddar cheese
See recipe card for quantities.
Instructions
Prepare the Pan:
1. Preheat oven to 350°F (175°C).
2. Line a 10-inch loose bottom cake pan with parchment paper or spray with baking spray. Set aside.
Mix the Topping:
3. In a small bowl, combine condensed milk, coconut cream, and orange cheddar cheese. Mix well and set aside.
Make the Cassava Batter:
4. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, grated quickmelt cheese, white sugar, and salt.
5. Stir until fully incorporated.
Assemble the Cake:
6. Pour the cassava batter into the prepared baking pan.
7. Using an ice cream scoop, drop spoonfuls of ube halaya evenly into different areas of the batter. Do not stir.
Bake the Cake:
8. Bake in the preheated oven for 40–50 minutes or until the top is lightly golden and the center is set.
Add the Topping Then Serve:
9. Remove from the oven and pour the coconut cream cheese mixture on top.
10. Return to the oven and bake for another 10 minutes until the topping is set and slightly browned.
11. Let the cake cool completely before slicing. Serve warm or chilled!
Substitutions & Variations
- Ingredient Swap
No ube halaya? Use ube powder or add ube extract to the mix.
No Quickmelt cheese? Try orange cheddar cheese or mozzarella. - Variation
Want it less sweet? Add spices like cinnamon or nutmeg for extra warmth. - Mistake to Avoid
Don’t underbake or overbake. Wait for a firm center and a lightly golden brown top. - Storage Tips
- This cake doesn’t freeze well. Store in the freezer for no more than 2 weeks.
- Keep leftovers in the refrigerator for 2–3 days.
- Cover with plastic wrap or a lid to keep it moist and fresh.
FAQ
Ube Cassava Cake
Ingredients
For the Cake Base:
- 2 lb Grated cassava
- 2 cups Coconut milk
- ½ cup Evaporated milk
- 4 large Eggs
- ¼ cup Butter melted
- 1 cup Quickmelt cheese grated
- 1 ½ cups Condensed milk
- ¾ cup White sugar
- ¼ teaspoon Salt
- 3 cups Ube halaya
For the Toppings:
- ¼ cup Condensed milk
- ¼ cup Coconut cream
- ¼ cup Orange cheddar cheese crumbled or grated
Instructions
Prepare the Pan:
- Preheat oven to 350°F (175°C). Line a 10-inch loose bottom cake pan with parchment paper or spray with baking spray. Set aside.
Mix the Topping:
- In a small bowl, combine condensed milk, coconut cream, and orange cheddar cheese. Mix well and set aside.
Make the Cassava Batter:
- In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, grated quickmelt cheese, white sugar, and salt. Stir until fully incorporated.
Assemble the Cake:
- Pour the cassava batter into the prepared baking pan.
- Using an ice cream scoop, drop spoonfuls of ube halaya evenly into different areas of the batter. Do not stir.
Bake the Cake:
- Bake in the preheated oven for 40–50 minutes or until the top is lightly golden and the center is set.
Add the Topping:
- Remove from the oven and pour the coconut cream-cheese mixture on top.
- Return to the oven and bake for another 10 minutes until the topping is set and slightly browned.
Cool and Serve:
- Let the cake cool completely before slicing. Serve warm or chilled.
Watch The Recipe Video!
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Hosting last-minute guests and need a dessert that looks and tastes amazing? This Ube Cassava Cake is easy to bake, rich, and always a showstopper!
Lizzy says
Lainey, this is my fav!!! I was so excited when you released this post that I made it!! Than you!
Dimple says
Such a cool Recipe! Unique indeed.
Lainey says
Thanks so much! 💖 I’m glad you think so—it’s one of my favorites to make because it really stands out!
Sweet says
Eeeeeeeep! Let's make cake again. I love that this is ube!
Lainey says
Yesss! 💜 Ube cakes are always the best—let’s definitely bake together again soon! 🍰✨
Julius says
I can't help but imagine the taste of every bite. 😁
Lainey says
😁 Haha, that’s the goal—every bite is pure flavor! Glad you can already imagine it!
Julius says
🤣🤣🤣
Cherry says
Oh wow. It looks sweet and delicious. Love this! 🙂
Lainey says
Aww thank you! 😊 I’m so glad you think so—it’s definitely as yummy as it looks! 💕🍴
Sheeeenyy says
Wow, this Ube Cassava Cake looks absolutely heavenly! The creamy ube and coconut blend is such a perfect match—I can already imagine how rich and indulgent each bite must be. Definitely trying this for our next family gathering!
Lainey says
Yay, thank you! 💜 The ube and coconut combo really is a match made in heaven. Excited for you to try it at your family gathering—hope they love it as much as we do! 🥥🍠✨
Claire M says
My two faves in one yummy treat!
Lainey says
Yay, best combo ever! 🥰 Glad you love it!
Kian Cablinda says
I love Ube! Can't wait to taste this one <3
Lainey says
Yay, Ube is the best! 💜 Hope you enjoy this one as much as we do! 🌸
Mike says
I made this for a family party and everyone loved it! Thanks, Lainey