Best Cassava Cake Recipe

Cassava cake is an exquisite and traditional Filipino cake. It is the perfect dessert for those who don’t like desserts that are too sweet.

Cassava, also known as yucca, may not sound like the ideal ingredient for a dessert – especially not cake. However, in the Philippines, Cassava cake is a well loved pastry that all enjoy! It may sound scary to try something new, but try this Filipino dessert and have your mind blown. It is not overly sweet, so you won’t ever have to hear any complaints about the sweetness from this cake!

What is cassava cake?

Simply put, it is cake made from cassava (yucca root), coconut milk, young coconut meat (macapuno), and has a creamy custard top layer. It is very popular in the Philippines and is usually eaten for merienda (snack time). Cassava cake can also be enjoyed during gatherings and special occasions.

What does it taste like?

As someone who grew up eating cassava cake, it is a bit difficult for me to describe it as I don’t think there are many things to compare it to. The best way I can explain the taste is to say that each bite is a mix of nutty, buttery, and cheesy flavors. They blend together to make a sweet and savory umami flavor that you just won’t be able to get enough of. Having a small slice of cassava cake is a great way to end any meal!

How can I change up the recipe?

My recipe is quite a straightforward cassava cake recipe, but there are many ways you can change it up to make it fit your tastes. Some I have used in my recipe, and some I haven’t – change up the recipe how you want!

  • Add a bit of cheddar cheese on top of the cake. This will give it a nice sweet and savory taste that will bring out the natural sweetness of the cassava.
  • Shredded or grated coconut can add another level of flavor to the cassava cake, giving it a more complex taste profile.
  • For a tropical twist, add in some pineapple chunks! It not only tastes great, but makes the cake feel more refreshing.
  • If you like a thicker, firmer cassava cake, use a lot of cassava. For those that prefer a more moist cake, decrease the amount of cassava you use in the recipe. As always, I recommend following the recipe first, then changing it up to fit your tastes better.

Is it healthy?

It is quite difficult to make a 0 calorie, super healthy cake, but cassava cake is much healthier than most typical cakes. The main ingredient, cassava, is filled with vitamins and minerals like Vitamin C, potassium, and fiber.

Cassava cake is eaten a lot in the Philippines, but it is not as popular in many Western countries. I think it is time for others outside of the Philippines to try this cake and realize just how delicious it is! Give it a taste, and let me know what you thought of it – enjoy!


Please also check out my other DESSERTS recipes.

 

Cassava Cake Recipe
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5 from 1 vote

Best Ever Cassava Cake Recipe

Cassava cake is a traditional Filipino cake made from grated cassava, coconut milk, and condensed milk with creamy custard layer on top. 
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: Filipino
Keyword: best ever cassava cake recipe, best ver cassava cake recipe, easy cake recipe, easy cassava cake, filipino cassava cake, filipino dessert, must try cassava cake
Servings: 8 people
Author: JENEVIVE
Cost: 12

Ingredients

CAKE

  • 800 grams grated cassava
  • 1 can large coconut milk
  • ¾ cup sweetened condensed milk
  • 1 ¼ cup evaporated milk
  • ¾ cup brown or white sugar
  • ½ cup melted butter
  • 2 pcs eggs (beaten)
  • 1 pinch salt

TOPPINGS

  • ¾ cup coconut milk
  • ½ cup sweetened condensed milk
  • 1 tbsp sugar
  • 2 tbsp flour
  • 2 pcs egg yolks (beaten)

Instructions

  • Preheat oven to 180°C
  • In a large mixing bowl, combine all cake ingredients then mix thoroughly until well combined and even in consistency.
  • Pour the cake mixture in a greased baking tray then bake in a 180°C preheated oven for about 45 minutes or until toothpick inserted comes out clean.
  • While the cake is baking, mix together topping ingredients in a small sauce pan and mix thoroughly until smooth. Cook in low heat until sauce thickens.
  • Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220°C for about 15 minutes more or until the top turns golden brown.

Notes

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