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No Oven Ube Cake

Ube cake is made with all purpose flour, sugar, eggs, cream of tartar, baking powder, milk, salt, oil, ube flavouring, and and frosted with a frosting mixture made with cream cheese, sugar, vanilla and all purpose cream. This No Oven Ube Cake recipe helps save up space in the fridge and omits the need for an oven. All you need is a baking pan, a bigger baking tray and a stove to make a makeshift oven and your good to go. This recipe is sure to impress your friends and is a great way to impress your significant other on date night.

How Ube cakes came to be

Ube cakes are popular all year round in the Philippines, and is slowly taking over the world, one photogenic shot at a time. Ube cake is a traditional Filipino sponge cake or chiffon cake flavored with ube halaya, ube flavoring or both. This purple deliciousness skyrocketed to fame starting from social media where the western world found this humble root crop incorporated into desserts to be quite photogenic and aesthetic looking. Tracing back to Ube doughnuts from Manila Social Club in 2016, GC a popular magazine covered this special dessert that one had to wait 3 weeks for to taste the $100 gold dusted ube mousse filled doughnut. Even their ‘Ube bae’ doughnuts without the gold dust priced at $40 were just as sought after.

There are rows of flagship Pinoy restaurants found in New York, with ube being a popular ingredient in most menus. From ube ice cream, cakes, pies, doughnuts, croissants and more. The success this purple yam has found itself in the food scene that had stood out since 2016 and wont be dying out soon. There are a multitude of ube recipes and dishes all around the globe. Ube has incorporated itself not only in desserts, but also in savory dishes and drinks as well. Truly ube is a special ingredient that is not only in the hearts of many Filipinos but has been embraced by many other cultures to be eaten anytime for an extra oomph and fun or for a beautifully colored sweet and deliciously made dessert.

How the Ube root crop became so popular?

The ube crop has long been grown in the Philippines.  The demand for ube boosted from foodstagrams and more hashtags of ‘instagramable’ posts with photos of mouthwatering delicacies all over the world. Ube stared as purple yam made into jam or halaya sold in jars, found in almost every Filipino household. A rootcrop native to Philippine lands, it has a slight nutty and sweet taste and organic light purple coloring, when cooked it turns into a velvety smooth paste sweetened with condensed milk and readily packaged to be added to desserts or fillings, baked into a tasty creation, and readily photographed by foodies to put in their feed.

What to expect for No Oven Ube Cake?

Known for it’s distinctive vibrant purple hue this dessert is commonly made of eggs, all purpose flour, sugar, salt, vanilla, oil, milk, and baking powder with the ube flavoring or halaya making its pronounced purple color. While the making of an ube cake is similar to a regular chiffon or sponge cake, this cake is usually a bit denser, and with the layered cheese frosting or whipped cream in between, it keeps it moist and sweet.

Try this recipe out yourself and indulge in the sweet, fluffy and mouthwatering dessert this no oven ube cake recipe makes.

No Oven Ube Cake for two

Course: DessertCuisine: Filipino



A sweet ube-licious-cream cheese taste in every bite!


  • For the cake:
  • 2 eggs (separated)

  • ¼ teaspoon cream of tartar

  • 1/8 cup white sugar

  • ½ cup all purpose flour

  • 1/8 cup white sugar

  • ¼ teaspoon salt

  • ¼ tablespoon baking powder

  • ¼ cup oil

  • ¼ cup milk

  • 2 – 3 tablespoons ube flavoring

  • For the frosting:
  • ½ cup cream cheese

  • ½ cup white sugar

  • ½ teaspoon vanilla

  • 1 cup all purpose cream


  • For the cake:
  • In a bowl, sift in all purpose flour, sugar, salt, and baking powder. Mix well and set aside.
  • In a separate bowl, whip egg whites and cream of tartar till foamy. Once foamy, while whisking add sugar and whip till stiff peaks.
  • For the wet mixture, mix egg yolks, oil, milk, and ube flavoring. Add the dry mixture in 2 parts. and the whipped egg whites in 2 parts, folding till these are fully incorporated.
  • Prepare a pan lined with parchment and place the batter in. tap this 3 times.
  • For the makeshift oven, prepare a bigger pan at medium high heat, cover this for 7 – 10 minutes, place in a rack and the baking pan. Cover for 25 to 28 minutes. To check fi the cake is ready, poke a toothpick in the middle of the cake and this should come out clean or with dry bits.
  • Take the cake off the pan and cool on a rack. Once cooled take off the parchment and cut these to 4 pieces, take ¼ and crush this to make into cake crumbs. Set aside.
  • For the frosting:
  • Whip cream cheese, sugar, and vanilla together till creamy. Remember to scrape the sides as you do.
  • Add all purpose cream and whisk till it feels thick or doubles in size.
  • Optional: place the frosting in a piping bag to make it easier to decorate. Cut the piping back to have a medium sized tip.
  • To arrange the cake:
  • Place the base cake and layer the top with frosting, spread the frosting evenly and repeat for the next layers.
  • Once the cake layers have been placed, coat the whole cake with frosting. After, coat these with the cake crumbs. If you lack crumbs to place on top of the cake, pipe the frosting above to make a tear shaped décor.
  • Cool in the fridge if it feels too soft to serve.
  • Enjoy solo or as a pair!


  • Add 1 to 2 tablespoons of ube halaya to make a stronger ube tasting cake.
  • Make sure not to open the cake in the makeshift oven unless 18 to 20 minutes has pass as the heat may disperse too easily and the cake wont be stabilized yet.
  • Another way of checking if the cake is ready is if the sides of the cake has browned or darkened.
  • To bake in an oven, preheat the oven to 350°F or 175°C and bake for 25 – 28 minutes.

No Oven Ube Cake for two


Para sa keyk:

  • 2 itlog (hiwalay ang dilaw at puti)
  • ¼ kutsaritang cream of tartar
  • 1/8 tasa puting asukal
  • ½ tasa harina
  • 1/8 tasa puting asukal
  • ¼ kutsaritang asin
  • ¼ kutsarang baking powder
  • ¼ tasa mantika
  • ¼ tasa gatas
  • 2 – 3 kutsarang ube flavoring

Para sa frosting:

  • ½ tasa cream cheese
  • ½ tasa puting asukal
  • ½ kutsaritang vanilla
  • 1 tasa all purpose cream

Paano lutuin

Para sa keyk:

  1. Sa isang mangkok, salain ang harina, asukal, asin, at baking powder. Haluin at itabi.
  2. Sa ibang mangkok, batihin ang puti ng itlog at cream of tartar hanggang magbula. Pagbumula na pakonti konti ilagay ang asukal habang binabati, haluin hangang makabuo ng stiff peaks.
  3. Para sa basang halo, paghaluin ang dilaw ng itlog, mantika, gatas, at ube flavoring. Idagdag ang tuyo na halo ng 2 parte at haluin ng mabuti, tiklupin ang binate na puting itlog g dalawang parte. 
  4. Maghanda ng baking pan na may parchment, ilagay ang batter and tapikin ng 3 beses.
  5. Para lutuin, maghanda ng malaking kawali na may katamtamang init at takpan ito ng 7 o 8 na minute. Ilugar ang rack at baking pan sa gitna at takpan ng 25 o 28 na minuto. Para malaman kung luto na ang keyk, sundutin ang gitna nito gamit ang toothpick at dapat lumabas ito ng malinis o may tuyong parte.
  6. Tanggalin ang keyk sa pat at ipalamig sa rack. Pagmalamiglamig na hatiin ito sa 4 na piraso, kunin ang ¼ at icrush it para makagawa ng cake crumbs. Itabi.

Para sa frosting:

  1. Baithin ang cream cheese, asukal, at vanilla hangang creamy. Alalahanin ang ikayod ang mga gilid habang ginagawa ito.
  2. Dagdaga ng 1 tasa ng all purpose cream at batihin hangang kumapal o dumoble ang laki.
  3. Opsyonal: ilagay ang frosting sa piping bag para mapadali ang pagdekorasyon. Iputo ng katamtamang laki ang tulis.

To arrange the cake:

  1. ilugar ang bambaba na keyk at lagyan ng frosting sa taas, ipahid ng pantay at ulittin para sa ibang keyk na pantig.
  2. Pag natapos na ito, takpan ng frosting ang buong keyk at ipahid ng cake crumsb sa gilid. Pwede ding dekorasyonan ng frosting ang itaas parapag kulang na sa cake crumbs.
  3. Palamigin sa ref pagmasyadong malambot.
  4. Ihanda para sa sarili o ihanda pang pares.
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