Gluten-Free Cassava Ube Layer Cake with Coconut Cream
Ube Cassava
Moist gluten-free cassava cake layered with ube and whipped coconut cream—tropical and vibrant.
Nutrition (per serving)
This cassava ube layer cake is a celebration of tropical flavors: tender, moist cassava layers made from fresh grated cassava and cassava flour, a jewel-toned ube (purple yam) filling, and a light whipped coconut cream frosting. It’s naturally gluten-free and built for sharing—think birthday cake or a festive weekend dessert that surprises and delights.
I love how the dense, slightly chewy texture of cassava pairs with the sweet, earthy ube and airy coconut cream—each bite feels nostalgic and new. The recipe is approachable: you’ll mix simple pantry ingredients, bake two sturdy layers, sandwich them with ube halaya, and finish with an easy coconut whip and toasted coconut for crunch.
Ingredients
- Grated cassava (yuca), fresh or thawed:3 cups
- Cassava flour:1/2 cup
- Granulated sugar:1 cup
- Baking powder:1 tbsp
- Salt:1/2 tsp
- Large eggs:4 pieces
- Full-fat coconut milk:1 cup
- Unsalted butter, melted:6 tbsp
- Vanilla extract:1 tsp
- Ube halaya (ube jam):1 cup
- Milk or extra coconut milk (to loosen ube):2 tbsp
- Chilled canned coconut cream:13.5 oz
- Powdered sugar:1/4 cup
- Vanilla extract (for frosting):1/2 tsp
- Shredded coconut, toasted:1/2 cup
- Extra ube jam (for drizzle):2 tbsp
Instructions
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Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment and lightly dust with cassava flour.
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In a large bowl, combine grated cassava, cassava flour, sugar, baking powder, and salt; stir to distribute.
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In a separate bowl whisk the eggs, coconut milk, melted butter, and vanilla until combined.
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Pour the wet ingredients into the cassava mixture and stir until evenly mixed—the batter will be thick and slightly grainy from the cassava.
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Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 45–55 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
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Cool the cakes in the pans for 15 minutes, then invert onto a rack and cool completely before assembling.
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Warm the ube halaya slightly and stir in 2 tbsp milk to loosen so it spreads easily. If you like a brighter ube color, stir in 1–2 tsp ube powder (optional).
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Chill the coconut cream can for several hours beforehand. Scoop the solidified cream (discard or save the liquid) into a bowl, add powdered sugar and 1/2 tsp vanilla, and whip until light and fluffy.
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Place one cassava layer on a serving plate. Spread the loosened ube halaya evenly over it (about half the jar). Top with the second cassava layer.
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Frost the top and sides with the whipped coconut cream, smooth with an offset spatula, and chill for 30 minutes to set.
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Garnish with toasted shredded coconut and a drizzle of extra ube jam before serving. Keep refrigerated; bring to room temperature 20 minutes before serving for best texture.
Tips & Notes
- If using frozen grated cassava, thaw and squeeze out excess water with a clean towel so the batter isn’t too wet.
- Test doneness with a toothpick—cassava layers are denser than wheat cakes and may still yield a few moist crumbs.
- Chill the coconut cream thoroughly (overnight if possible) so it whips light and holds shape; use the liquid in smoothies.
- Make the cake a day ahead: assemble and chill so flavors meld; top with toasted coconut just before serving for maximum crunch.
