A simple and delicious recipe for Cassava Cake, a popular Filipino dessert made from grated cassava (also known as yuca).
Ingredients
- 2cupsgrated fresh cassava
- 1cupcoconut milk
- 14ozsweetened condensed milk
- 1/2cupevaporated milk
- 2piecelarge eggs
- 1/2cupsugar
- 1tspbaking powder
- 1/4tspsalt
- 1/4cupgrated cheese
- 1/4cupcoconut flakes
Nutrition (per serving)
Calories
329.9kcal (16.49%)
Protein
6.8g (13.5%)
Carbs
44.3g (16.09%)
Sugars
21.6g (43.26%)
Healthy Fat
3.4g
Unhealthy Fat
10.4g
% Daily Value based on a 2000 calorie diet
How to make Cassava Cake
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Batter
In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, evaporated milk, eggs, sugar, baking powder, and salt. Mix everything together until well combined.
Pour into a Baking Dish
Grease a baking dish (approximately 9x13 inches) and pour the cassava mixture into it. Spread the mixture evenly.
Bake
Bake in the preheated oven for about 45-55 minutes, or until the top is golden brown and the center is set. You can use a toothpick to check if it comes out clean.
Optional Toppings
If using, sprinkle the grated cheese and coconut flakes on top of the cake in the last 10 minutes of baking for added flavor and texture.
Cool and Serve
Once done, remove from the oven and let it cool for a few minutes. Cut into squares or rectangles and serve warm or at room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
329.9kcal (16.49%)
Protein
6.8g (13.5%)
Carbs
44.3g (16.09%)
Sugars
21.6g (43.26%)
Healthy Fat
3.4g
Unhealthy Fat
10.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Cassava cake can be enjoyed on its own or with various toppings like additional cheese, latik (coconut caramel), or fresh fruit.
FAQS
How do I store leftover cassava cake to keep it fresh?
To store leftover cassava cake, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Can I make cassava cake without eggs for a vegan option?
Yes, you can make a vegan version of cassava cake by substituting the eggs with flaxseed meal or chia seeds. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together.
What can I use as a substitute for coconut milk in cassava cake?
If you don't have coconut milk on hand, you can substitute it with almond milk or soy milk for a dairy-free option. However, keep in mind that using almond or soy milk will alter the flavor slightly. For a richer taste, you can also use whole milk or half-and-half if you're not concerned about dairy.
What are some good pairings for serving cassava cake?
Cassava cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. You can also serve it with fresh fruit like mango or a drizzle of caramel sauce for a delightful contrast in flavors.
How can I tell when my cassava cake is done baking?
To check if your cassava cake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The top should be golden brown, and the center should be set without any jiggle.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia