Ube Marble Bread with Vanilla Frosting

One good thing about getting stuck at home for kitchen nerds like me is getting to cook and bake a lot! In this era of self-quarantine and binge-watching TV shows online, I tend to my restless spirit by keeping busy in the kitchen and having the house smell like baked goods!!

And as much as I don't need convincing of the joys of baking, it's even better now that my little guy is so eager to learn and help!!!

His cooking lessons with me have been such a healthy break from all the computer time he has to do for homeschooling!! Being in the kitchen has actually turned into a motivational tool to get him to finish his work faster, too!

I'm so happy to see him thoroughly enjoy himself and be proud of his work!

Almost equally as important, I'm also super thrilled that he shares my love of UBE!!! yummmmmm

I first came up with this Ube Marble Bread recipe a few months ago, when I had bought nondairy yogurt in bulk (because they were on sale!! lol) and I didn't want them to expire on me! haha

I looked at numerous dessert recipes that utilized nondairy yogurt, and got inspired by Chocolate Covered Katie's lemon bread recipe!

I'm not a big fan of lemon-flavored desserts, so I worked on substituting ingredients and tweaking the recipe to my liking and also to make it compliant with FOK and McDougall guidelines...and voila, this Ube Marble Bread was brought to fruition!!

Especially if covered in my easy 5-minute Vanilla frosting, and this dessert is totally inhalable!!

WARNING: This dessert is very EASY to make, but might be DIFFICULT to share!! 😋

Ube Marble Cake with Vanilla Frosting

Yield: 8-10 slices

Prep Time: 15mins

Cook Time: 45 mins

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INGREDIENTS:

Ube Marble Cake:

• 1 3/4 cups flour (I used whole wheat & almond; see notes)*

• 1.5 tsp baking powder

• 1/4 tsp baking soda

• 1/2 cup coconut sugar

• pinch of pink salt

• 3/4 cup unsweetened nondairy milk

• 1/2 cup plain nondairy yogurt

• 1/4 cup unsweetened applesauce

• 2 tbsp maple syrup

• 1/4 cup purple yam; microwaved (or steamed), then peeled and mashed

• optional: 1 tsp ube extract (purple yam extract)

Vanilla Frosting:

• 1/4 block of extra firm tofu

• 1-2 tbsp maple syrup

• 1 tsp vanilla extract

• 1-2 tbsp date water (may sub with water or more maple syrup)

DIRECTIONS:

Ube Marble Cake:

1. In a bowl, combine all dry ingredients.

2. In a separate bowl, mix milk, yogurt and applesauce. Then pour wet mixture into dry, and stir to combine.

3. In a bowl (or a small blender), mix mashed purple yam, maple syrup and ube extract; add 1-2 tbsp of plant milk if too thick as it should be roughly the same consistency of the batter.

4. Scoop about 1/3 of the plain batter (or however much purple marbles you want in the bread) into the bowl with the purple yam mixture, stir to combine.

5. Pour the plain and purple batters alternately into an 8x4 loaf pan lined with parchment paper to create a zebra or marble pattern.

6. Bake at 350 x 45mins. Allow to cool completely before frosting. Enjoy!

Vanilla Frosting:

1. Process all ingredients in a blender.

2. Add date water as needed to thin out the consistency.

3. Add more maple syrup for more sweetness, if desired. Top with nuts, or fruits!

*You may use whatever flour you prefer or have available. I choose to mix different flours for variety in nutrition and texture.