Ube Marble Bundt Cake Recipe
I have been so busy lately and have not been able to cook or bake at home as much as I’d like to, but who was up last night til midnight baking? This mama… LOL I like to call it my #bakingtherapy 🙂
There really is nothing like baking when all the kids are asleep. No baby or kids crying, whining or fighting for my attention. Music on and mommy drank in my cup!
I’ve been craving some cake! But not just any cake, an ube cake! This beautiful marble bundt cake turned out soooo moist and oh so good. I made it again to share at a keto meet up in Portland, Oregon. It was a hit!
- 2 ½ cups almond flour
- 1 ¼ cup of sugar substitute
- 2 tsp baking powder
- ½ tsp of salt
- 8 eggs
- 8 oz cream cheese (room temperature)
- 8 tablespoons butter (room temperature)
- 15-20 drops of pound cake concentrate (10% off with code: ketocoffeeandlipstick-10)
- 15-20 drops of of ube concentrate (10% off with code: ketocoffeeandlipstick-10)
- Purple food coloring or McCormick ube extract (to add color as needed)
Preheat oven to 350 degrees.
In a medium sized bowl add the almond flour, baking powder, salt. Set aside.
In a large stand-up mixer or handheld electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next add the cream cheese and and mix well. Add the eggs one at a time making sure to mix well after each addition. Lastly, add dry ingredients (the almond flour, baking powder, salt and mix well until batter is fully combined.
Split the batter into two separate bowls. In one bowl, add pound cake concentrate and in the other bowl add ube concentrate and food coloring or purple ube extract for that beautiful purple color. Then alternate scooping batter into your well-greased bundt cake pan.
In a well-greased bundt cake pan, bake for 45-60 minutes until golden brown on top. At around the 45 minute mark, check on the cake. I’ll usually add a foil on top to prevent cake from burning, then let the cake bake for 10-15 more mins. Cake will be done once an inserted toothpick comes out clean. Allow to cool completely before frosting.
- 2 cups Powdered sugar substitute (I used Lakanto)
- 2 tbsp (or more) Milk (heavy cream or unsweetened almond milk)
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
In a a medium bowl, put in powdered sugar, 2 tbsp milk, lemon juice and vanilla extract then mix until fulling incorporated. If glaze is too thick, add another tbsp of milk. You will want glaze to be thick enough to hold it’s drip on the cake, but runny enough to pour. Continue to add milk and stir until you get the right consistency.
When time permits and you can’t make a glaze… sprinkle with love!