Nut-Free Taro Cake

Delight in the earthy sweetness of this moist and tender Nut-Free Taro Cake, a unique twist on traditional desserts that puts the spotlight on the subtly nutty flavor of grated taro root. Perfectly spongy with a soft, melt-in-your-mouth crumb, this cake is made without any nuts, making it safe and inclusive for those with nut allergies. Featuring a simple yet flavorful blend of cake flour, creamy butter, and a touch of vanilla, it achieves the perfect balance of sweetness and richness. For an optional wow factor, a couple of drops of purple food coloring can highlight taro’s naturally vibrant hue. Serve it as is or dusted with powdered sugar for an elegant finish—it's perfect for tea time, celebrations, or as a crowd-pleasing dessert. With just 20 minutes of prep and a comforting homemade taste, this nut-free taro cake is a must-try for adventurous bakers and taro lovers alike!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 300 grams Taro root (peeled and grated)
• 250 grams Cake flour
• 150 grams Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 120 grams Unsalted butter (softened)
• 3 large Eggs (room temperature)
• 120 ml Whole milk
• 1 teaspoon Vanilla extract
• 2 drops Purple food coloring (optional)
• 15 grams Powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides of the pan with butter or a nut-free cooking spray.

Step 2

Peel and grate the taro root finely. Measure out 300 grams and set it aside.

Step 3

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set the dry mixture aside.

Step 4

In a large mixing bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer on medium speed for 3–4 minutes, until light and fluffy.

Step 5

Add the eggs, one at a time, to the butter mixture, beating well after each addition. Then, mix in the vanilla extract and optional purple food coloring if you'd like a vibrant cake.

Step 6

Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet mixture in 3 parts, beginning and ending with the flour. Mix until just combined, being careful not to overmix.

Step 7

Gently fold in the grated taro root using a spatula until evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared cake pan, spreading it out evenly.

Step 9

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Optional: Dust the cooled cake with powdered sugar before serving for a simple and elegant finish.

Nutrition Facts

Serving size	1125.3 grams (1125.3g)

Amount per serving	% Daily Value*
Calories	3039

Total Fat 118.80g	152%
Saturated Fat 69.30g	347%
Polyunsaturated Fat 0.10g
Cholesterol 835mg	278%
Sodium 2366mg	103%
Total Carbohydrate 446.90g	163%
Dietary Fiber 19.10g	68%
Total Sugars 174.10g
Protein 50.30g	101%

Vitamin D 237IU	1183%
Calcium 420mg	32%
Iron 7mg	41%
Potassium 2441mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 6.6%

Carbs: 58.5%