Vegan Taro Yam Cake
Ingredients
Dry mix
- 2 1/2 cups all-purpose flour (300g)
- 1/2 tsp baking powder (2g)
- 1/4 tsp baking soda (1g)
- 1/4 tsp salt
Wet mix
- 3/4 cup dairy-free butter melted
- 2/3 cup sugar of choice (130g)
- 1/2 cup dairy-free yogurt (125g)
- 1 cup dairy-free milk (250g)
- 2 tsp vanilla extract
Custard mix
- 30g taro yam powder
- 20g purple sweet potato powder
- 250g water
- 680g coconut milk
- 1/2 cup coconut sugar or sugar of choice (100g)
- 2 tsp agar agar powder
Preparation
In a mixing bowl, combine dry ingredients and set aside.
In a medium bowl cream together butter and sugar, add yogurt and beat until smooth.
Gently fold in the dry mixture with milk using a spatula to incorporate.
Transfer batter to prepared 8-inch cake pan and tap gently against the counter to release air bubbles.
Bake at 175°C for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove pan from the oven and let cool in pan for 10 minutes on a wire rack.
Invert cake onto a rack with parchment paper and cool completely.
Divide the cake into 2 even layers.
Add coconut milk to a saucepan and bring up to a boil.
Add agar powder and cook until dissolved, whisking constantly.
Whisk in the dissolved taro yam and sweet potato mixture and continue to simmer for 1 minute.
Divide mixture into 3 equal portions.
Pour the first portion of taro mixture into cake pan.
Place a piece of the cake over the taro yam layer and place it in the freezer for 5 minutes to set.
Pour the second portion of taro yam mixture over the cake and repeat for the 2 layers.
Transfer the cake to the fridge for at least 4 hours to set, or until it is firm enough to unmould.
