The moment I took my first bite of ube lava cake, I was transported to a world where rich, nutty flavors dance on my palate. This delightful dessert isn’t just a feast for the eyes with its vibrant purple hue; it also features a warm, gooey center that perfectly complements a scoop of cold vanilla ice cream. Imagine impressing your guests at your next dinner party with this easy-to-make, indulgent treat! Not only is this ube lava cake a showstopper, but it’s also incredibly versatile, perfect for special occasions or simply satisfying a sweet craving. Are you ready to create a dessert that will leave everyone asking for seconds? Let’s dive into this delightful recipe together! Why Is Ube Lava Cake So Special? Irresistible, this ube lava cake is a game-changer for dessert lovers! Gooey center meets a soft, cake-like exterior, creating a delightful fusion of textures. Vibrant color adds a visually stunning element, perfect for impressing guests. Easy to make, this recipe is ideal for home bakers wanting to elevate their dessert game. Serve it fresh with a scoop of vanilla ice cream for an unforgettable dining experience! Don’t forget to check out my recipe for Coconut Cream Pancakes if you’re looking for more delicious treats! Ube Lava Cake Ingredients Delightful, gooey dessert components. For the Batter White Chocolate Chips – Provides sweetness and creaminess; substitute with dark chocolate for a richer flavor. Unsalted Butter – Adds moisture and richness; can use coconut oil for a dairy-free version. Eggs – Essential for structure and texture; no direct substitutes recommended, but aquafaba can be used for a vegan option. Granulated Sugar – Sweetens the batter; substitute with coconut sugar for a lower glycemic index. Ube Halaya (ube jam) – Imparts flavor and color; substitute with rehydrated ube powder but add sugar to taste for sweetness. All-Purpose Flour – Provides structure; gluten-free flour blend can be used as a substitute. Salt – Enhances flavor; no substitutes needed. Ube Extract – Intensifies the ube flavor; optional but recommended for enhancing aroma and taste. For Serving Vanilla Ice Cream – Perfect topping for serving; use dairy-free ice cream for a vegan option. Non-Stick Spray or Butter – Prevents sticking in ramekins; any cooking spray or oil works well. With this irresistible Ube Lava Cake, you’re ready to create a dessert that not only looks stunning but tastes absolutely divine! Step‑by‑Step Instructions for Ube Lava Cake with Vanilla Ice Cream Step 1: Melt Chocolate and Butter In a microwave-safe bowl or saucepan over low heat, combine the white chocolate chips and unsalted butter. Stir continuously until the mixture is completely smooth and melted, which should take about 2-3 minutes in the microwave or 5-7 minutes on the stovetop. Set the mixture aside to cool slightly while you prepare the next step. Step 2: Whisk Eggs and Sugar In a medium mixing bowl, whisk together the eggs and egg yolks with granulated sugar until the mixture becomes thick, pale, and slightly frothy—this should take about 4-5 minutes with a hand whisk or electric mixer. This step is crucial for achieving the light and airy texture of your ube lava cake. Step 3: Combine Mixtures Once your chocolate-butter mixture has cooled slightly, slowly whisk it into the egg-sugar mixture. Continue whisking until well combined, then gently fold in the ube halaya and ube extract to enhance the cake’s flavor and vibrant color. Ensure everything is mixed softly to retain airiness in your batter. Step 4: Fold Dry Ingredients Sift together the all-purpose flour and salt, then gently fold this dry mixture into your wet ingredients. Use a spatula to incorporate the flour just until you see no more dry flour; be careful not to over-mix—this keeps your ube lava cake tender and prevents it from becoming dense. Step 5: Prepare Ramekins Preheat your oven to 425°F (218°C) while you prepare the ramekins. Generously grease each ramekin with non-stick spray or a coat of butter to prevent sticking. Divide the batter evenly among the prepared ramekins, filling them about 3/4 full to allow room for the cakes to puff during baking. Step 6: Bake Place the filled ramekins on a baking sheet and transfer them to your preheated oven. Bake for 11-12 minutes, watching for the edges to set and the centers to be jiggly. This creates that iconic molten lava center—remove them from the oven as the tops should be slightly domed and just firm to the touch. Step 7: Cool and Serve Allow the ube lava cakes to cool in their ramekins for 1-2 minutes. Carefully run a knife around the edges, then invert each ramekin onto a plate, letting the cake fall out. Serve immediately, topping each warm cake with a generous scoop of vanilla ice cream, allowing it to melt beautifully into the warm, gooey center of the ube lava cake! How to Store and Freeze Ube Lava Cake Fridge: Store any leftover ube lava cakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 15-20 seconds to revive its gooey center. Freezer: To freeze, place the cooled lava cakes in an airtight container or wrap them tightly in plastic wrap for up to 3 months. Bake directly from frozen, adding an additional 3-4 minutes to the baking time. Reheating: When ready to serve, preheat the oven to 425°F (218°C) and reheat the frozen ube lava cake until heated through, ensuring the center remains molten and delightful. Serving Suggestion: Enjoy with a scoop of vanilla ice cream for a truly indulgent experience that will have your guests coming back for more! What to Serve with Ube Lava Cake A delightful dessert like this deserves an equally exciting meal around it, perfect for creating a memorable culinary experience. Creamy Mashed Potatoes: The buttery smooth texture balances the rich, gooey lava cake, making for a comforting pairing. They provide a savory foundation to enhance dessert. Citrus Salad: Fresh oranges and grapefruits with a drizzle of honey will brighten the palate and cleanse the taste buds, preparing you for that next sweet bite. Chocolate Fondue: Indulge by dipping fruits or pieces of cake in a velvety chocolate sauce. This interactive dessert keeps the fun going, wonderfully complementing the ube flavor. Toasted Coconut Flakes: These add a crunchy texture and nutty flavor that enhances the ube cake’s qualities. Sprinkle on top for added visual appeal and taste! Coconut Tapioca Pudding: The creamy, sweet taste melds surprisingly well with ube lava cake and provides a rich, tropical vibe to your dessert spread. Sparkling Water with Lime: A refreshing drink that cuts through the sweetness of the cake, keeping your palate cleansed and ready for more indulgence. Vanilla Bean Ice Cream: A classic pairing that contrasts beautifully against the warm, rich center of the ube lava cake, creating a heavenly experience. Pair these ideas with your Ube Lava Cake for a dreamy meal that guests are sure to remember! Ube Lava Cake Variations & Substitutions Feel free to let your creativity shine by customizing this luscious ube lava cake to suit your taste! Dairy-Free: Use coconut oil in place of unsalted butter and opt for dairy-free ice cream to keep it vegan. Lower Sugar: Swap granulated sugar for coconut sugar to reduce the glycemic impact while still enjoying sweetness in every bite. Chocolate Lovers: Substitute dark chocolate chips for white chocolate for a more decadent flavor that pairs beautifully with ube’s nuttiness. Flavor Boost: Add a teaspoon of cinnamon or nutmeg for an aromatic twist that complements the rich ube nicely. This makes each mouthful feel cozy and warm. Nutty Crunch: Mix in chopped nuts like macadamia or pecans into the batter for an added crunch and depth of flavor; they provide a delightful contrast to the soft lava center. Different Toppings: Instead of vanilla ice cream, try coconut or almond ice cream for variations in flavor and texture. The creaminess will still enhance the dessert beautifully! Ube Extract Extra: For a more intense ube flavor, increase the ube extract to your liking; it enhances both the taste and aroma, making your cake stand out even more. Pairing these variations with your lava cake could lead you to create an array of delightful flavors. If you’re intrigued by even more sweet ideas, don’t forget to check out my recipe for Strawberries Cream Cake or behold the rich flavors of Vanilla Bean Cheesecake. Enjoy experimenting! Make Ahead Options These Ube Lava Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance—simply mix it up to the point of filling the ramekins, then cover and refrigerate. When you’re ready to bake, fill the greased ramekins with the chilled batter and let them sit at room temperature for about 15 minutes before popping them in the oven. This allows them to come to the perfect temperature, ensuring they bake evenly. If you’d like, you can also freeze the filled ramekins for up to 3 months; just remember to bake them directly from frozen, adding an extra 3-4 minutes to the bake time. These make-ahead options help guarantee your Ube Lava Cakes are just as delicious and indulgent when it’s time to serve! Expert Tips for Ube Lava Cake Whisking Eggs Well: Ensure to whisk the egg mixture until it’s thick and pale, achieving the right airy texture for your ube lava cake. Checking Doneness: Keep an eye on the baking time; the centers should be jiggly but not raw. Under-baking gives you that gooey, molten center! Substituting Ingredients: If using ube powder, hydrate it properly and adjust sugar to taste, as it won’t provide the same creaminess as ube halaya. Baking from Frozen: You can freeze filled ramekins ahead of time; when ready to bake, add 3–4 extra minutes to the bake time for the best results. Doubling the Fun: Consider doubling the recipe for larger gatherings; ube lava cake is sure to impress! Ube Lava Cake with Vanilla Ice Cream Recipe FAQs What is the best way to select ube for this recipe? When choosing ube halaya, look for a vibrant purple color and a smooth, creamy texture. Avoid any jars that have visible dark spots or separation. If using fresh ube, select firm ones without any blemishes, as they should be sweet and nutty. How should I store leftover ube lava cakes? Store leftover ube lava cakes in an airtight container in the fridge for up to 3 days. When ready to enjoy again, pop them in the microwave for 15-20 seconds to bring back that gooey center, perfection in no time! Can I freeze ube lava cakes, and how do I do that? Absolutely! To freeze ube lava cakes, first allow them to cool completely. Then, place them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the freezer for up to 3 months. When you’re ready to bake from frozen, preheat your oven to 425°F (218°C) and add an extra 3-4 minutes to the baking time for the best results. What should I do if my ube lava cakes aren’t gooey in the center? If your ube lava cakes aren’t gooey, it might be due to overbaking. Make sure to bake them just until the edges are set but the centers are still jiggly. If they do get overbaked, don’t fret! You can try serving them with more vanilla ice cream for a delightful blend of textures. Are ube lava cakes suitable for people with dietary restrictions? Definitely! For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you have a dairy allergy, you can replace the butter with coconut oil. For a vegan option, try using aquafaba instead of eggs and dairy-free ice cream for serving. How long can I keep baked ube lava cakes outside of the fridge? If left at room temperature, baked ube lava cakes are best consumed within 2 hours to maintain safety and freshness. Make sure to enjoy them warm with that luscious chocolate-lava center right after they come out of the oven! Irresistible Ube Lava Cake with Vanilla Ice Cream Delight This Ube Lava Cake with Vanilla Ice Cream is a delightful dessert featuring rich flavors and a gooey center, perfect for impressing guests. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 12 minutes minsCooling Time 2 minutes minsTotal Time 34 minutes mins Servings: 4 cakesCourse: DessertCuisine: FilipinoCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Batter Ingredients1 cup White Chocolate Chips Provides sweetness and creaminess; substitute with dark chocolate for a richer flavor.1/2 cup Unsalted Butter Adds moisture and richness; can use coconut oil for a dairy-free version.4 large Eggs Essential for structure and texture; no direct substitutes recommended, but aquafaba can be used for a vegan option.1/2 cup Granulated Sugar Sweetens the batter; substitute with coconut sugar for a lower glycemic index.1/2 cup Ube Halaya (ube jam) Imparts flavor and color; substitute with rehydrated ube powder but add sugar to taste for sweetness.1/2 cup All-Purpose Flour Provides structure; gluten-free flour blend can be used as a substitute.1/4 teaspoon Salt Enhances flavor; no substitutes needed.1 teaspoon Ube Extract Optional but recommended for enhancing aroma and taste.Serving Ingredients4 scoops Vanilla Ice Cream Perfect topping for serving; use dairy-free ice cream for a vegan option.Non-Stick Spray or Butter Prevents sticking in ramekins; any cooking spray or oil works well. Equipment Microwave-safe bowlmixing bowlsspatulaRamekinsOven Method Baking InstructionsMelt the white chocolate chips and unsalted butter in a microwave-safe bowl or saucepan over low heat, stirring continuously until smooth, about 2-3 minutes in the microwave or 5-7 minutes on the stovetop.Whisk together the eggs and granulated sugar in a medium mixing bowl until thick, pale, and frothy, about 4-5 minutes.Slowly whisk the cooled chocolate-butter mixture into the egg-sugar mixture, then gently fold in the ube halaya and ube extract.Sift together the all-purpose flour and salt, then gently fold into the wet ingredients until no dry flour remains.Preheat the oven to 425°F (218°C) and grease ramekins with non-stick spray or butter. Fill each ramekin about 3/4 full with batter.Bake the ramekins for 11-12 minutes, until the edges are set but the centers remain jiggly.Let the cakes cool in ramekins for 1-2 minutes, then invert onto plates and serve immediately with vanilla ice cream. Nutrition Serving: 1cakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg NotesFor best results, monitor baking time carefully and ensure your ube halaya is well hydrated if using ube powder. Serve immediately for the gooey center experience. Tried this recipe?Let us know how it was!
