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Cassava Cake Recipe

Filipino cassava cake is a classic dessert that people all over the world love. It is made with grated cassava, coconut milk, and condensed milk, and it is generally baked until it is golden brown. Cassava cake has a soft, chewy texture, and the flavors are rich and sweet. It's a tasty and filling treat that you can eat on its own or with a cup of coffee. In this piece, we'll talk about the steps and ingredients you need to make an easy and delicious cassava cake, as well as some tips to make sure it always turns out great.

History of Cassava Cake

Cassava cake has been a part of the food of the Philippines for hundreds of years. Cassava is a root food that comes from South America. It is also known as yuca. In the 16th century, Spanish colonists brought it to the Philippines. Since that time, it has developed into a regular part of the diet there.

Grated cassava, coconut milk, and sugar were used in the original recipe for cassava cake. Most of the time, it was cooked over an open fire and served at special events like weddings and fiestas.

Over time, the recipe for cassava cake has changed. Ingredients like condensed milk, and eggs, have been added to make the cake taste and taste better. Today, cassava cake is enjoyed not only in the Philippines but also in other parts of the world. It is often served as a dessert in Filipino restaurants.


South American cassava is a root vegetable that is common to the continent. It is a wonderful source of carbohydrates as well as fiber for the diet.

In gluten-free recipes, cassava flour is frequently substituted for wheat flour. To prepare cassava cake, grated cassava is required. You can pulverize cassava by hand with a grater or use a food processor to speed up and simplify the process. If frozen grated cassava is all that is available in your area, you may also use it.

Coconut Milk

Coconut milk is an essential component of cassava cake because it imparts a rich, creamy flavor. It is essential to use the correct type of coconut milk. Look for coconut milk in a can that is dense and creamy and contains a high percentage of coconut extract, as this will add a stronger coconut flavor to the cake. Avoid using coconut milk that is too thin, as it will not give the proper texture and flavor to your cassava cake.

If you cannot locate coconut milk, you can substitute coconut cream. To obtain the same consistency as coconut milk, simply dilute it with water.

Condensed Milk 

The correct type of condensed milk should be used for the finest results when preparing cassava cake. Look for viscous and creamy condensed milk in a can. Avoid using low- or non-fat condensed milk, as it will alter the texture and flavor of your cassava cake.


Eggs are used to help bind the ingredients and give the cake its structure. Ensure that the eggs are at room temperature, as this will facilitate their mixing with the other ingredients.


Sugar is used to make the cake taste better. You can change how much sugar you use based on your taste.


Salt is used to temper the cake's sweetness. You are free to vary the amount of salt used to better suit your preferences.

Vanilla Extract

The vanilla extract gives the cake flavor. Extract or essence of vanilla can be used interchangeably.

TIP: When Using Fresh Cassava

Cassava is a root vegetable indigenous to South America that is extensively cultivated in Asia, Africa, and other regions. It is a staple food for many people and is also referred to as yuca or manioc. Peel and pulverize the cassava in order to prepare it for the cake.

The outer layer of cassava is thick and tough, so peeling it can be challenging. The epidermis can be removed with either a sharp knife or a vegetable peeler. After peeling the cassava, you will need to pulverize it with a grater or food processor. 

After grating cassava, you will discover that it contains a great deal of water. This may cause the texture of the cake to become too moist. The cassava must be strained through cheesecloth or a fine-mesh sieve in order to remove excess water.

Place the grated cassava in the cheesecloth or sieve and press out excess water. Additionally, you can allow it to evaporate for a few minutes to extract as much water as possible. You can proceed with the recipe once the cassava has been dried.

Tips For Making The Easy and Delicious Cassava Cake

  • If using fresh cassava, after grating the cassava, it is necessary to remove the superfluous water by straining it. This will help the cake maintain its form and prevent it from becoming too moist.
  • Utilize coconut milk of high quality; the flavor of the coconut milk is essential to the cassava cake. Use coconut milk of the highest quality for the finest flavor.
  • Adjust the sweetness by adding more condensed milk or sugar if you prefer a sweetened cassava cake. Alternatively, you can reduce the quantity of sugar or sweetened condensed milk if you prefer a less sweet dessert.
  • Bake until golden brown. Ensure that the cassava cake is baked until the surface is golden brown. 
  • Before serving, the cassava cake should be allowed to settle to room temperature. This will enable it to solidify and retain its shape.                                    

For a homemade cassava cake, the following ingredients are required:
2 bags of frozen grated cassava
2 cans of coconut milk
1 cup sugar
4 egg yolks
1/4 teaspoon salt 
1 teaspoon vanilla extract
1/2 can of condensed milk

  1. Before beginning, preheat the oven to 375 degrees Fahrenheit. Prepare a baking dish by greasing it or spraying it with cooking spray.
  2. Grate the cassava root and combine it with the coconut milk, eggs, sugar, salt, and vanilla extract in a mixing bowl. Continue to mix until all blended thoroughly
  3. After the mixture has been poured in and spread out evenly, the baking dish is now ready to use.
  4. Bake in an oven that has been heated for an hour before you put the food in it.
  5. Bring the baking sheet out to the counter. After pouring the condensed milk over the top, continue baking for a further twenty minutes, or until the condensed milk has caramelized and the top is a golden brown color.
  6. Take the cassava cake out of the oven at least 15 minutes before serving and let it cool to room temperature on the counter.
Cassava cake is an easy-to-make delicacy that is perfect for any occasion. You can create an easy and delicious cassava cake and satisfying dessert that will astound your friends and family with the proper ingredients and methods. Follow these guidelines to ensure that your cassava cake always turns out flawlessly, regardless of your level of baking experience.

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