Cassava Cake Recipe

Cassava Cake Recipe

This cassava cake recipe delivers a traditional Filipino dessert with a soft, chewy texture and creamy coconut topping. Made with grated cassava, coconut milk, and sweetened condensed milk, this gluten-free treat is perfect for holidays, potlucks, or family gatherings. Learn how to bake this tropical favorite in under 90 minutes.

Description

Cassava cake, or bibingkang kamoteng kahoy, is a beloved Filipino dessert made from grated cassava (yuca), coconut milk, and sugar. Originating from the Philippines’ rich culinary traditions, this treat is a staple at fiestas, birthdays, and holidays. Its unique texture chewy yet tender and sweet, caramelized topping make it irresistible.

Why You’ll Love This Recipe
This cassava cake recipe balances simplicity and authenticity. Cassava, a starchy root vegetable, is naturally gluten-free and pairs beautifully with creamy coconut milk. The golden custard like topping adds a luscious contrast. Plus, it’s easy to customize with toppings like grated cheese or latik (coconut curds).

Cassava’s Cultural Significance
In the Philippines, cassava cake symbolizes resourcefulness. Cassava thrives in tropical climates, making it a cost effective ingredient. Families often pass down their versions of this recipe, with some adding macapuno (sweet coconut strings) or ube (purple yam) for flair.

Key Ingredients & Substitutions

Cassava: Use fresh, frozen, or grated cassava. Fresh cassava requires peeling and grating, while frozen saves time.
Coconut Milk: Full fat coconut milk ensures richness. For a lighter version, use light coconut milk.
Sweetened Condensed Milk: Adds sweetness and moisture. Substitute coconut condensed milk for a vegan twist.
Eggs: Bind the batter. For egg free, try flax eggs.

Step by Step Instructions
Follow this cassava cake recipe for foolproof results:

Prep the Batter: Combine grated cassava, coconut milk, condensed milk, eggs, and sugar.
Bake the Base: Pour into a greased pan and bake until set.
Add the Topping: Layer a coconut egg yolk mixture and bake until golden.

Serving & Storage Tips
Serve cassava cake warm or chilled. Store leftovers in the fridge for up to 5 days or freeze for 2 months. Reheat in the microwave or oven.

Common Questions

Can I use cassava flour? No this recipe requires grated cassava for texture.
Why is my cake soggy? Overmixing or underbaking can cause sogginess. Ensure the topping thickens fully.

Nutritional Benefits
Cassava is high in carbohydrates and fiber, providing sustained energy. Coconut milk adds healthy fats, making this dessert satisfying in moderation.

Ingredients

For the Cake:

4 cups grated cassava (fresh or thawed frozen)
1 (13.5-oz) can coconut milk
1 (14-oz) can sweetened condensed milk
2 large eggs
1/4 cup granulated sugar
1/4 cup melted butter
1 tsp vanilla extract

For the Topping:

1/2 cup coconut milk
1/4 cup sweetened condensed milk
2 egg yolks

Instructions

Preheat Oven & Prep Pan:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix Cake Batter:
- In a bowl, combine grated cassava, coconut milk, condensed milk, eggs, sugar, butter, and vanilla. Stir until smooth.
Bake the Base:
- Pour batter into the pan. Bake for 40 minutes or until the edges pull away from the pan.
Prepare Topping:
- Whisk coconut milk, condensed milk, and egg yolks. Pour over the partially baked cake.
Finish Baking:
- Return to oven for 10–15 minutes until the topping is golden and set. Cool completely before slicing.

Notes

Fresh vs. Frozen Cassava: Thaw frozen cassava and drain excess liquid.
Vegan Option: Use coconut condensed milk and flax eggs.
Topping Variations: Sprinkle grated cheddar or latik before baking.