Cassava Cake (Gluten-Free)
A sweet and chewy Filipino cassava cake, baked to perfection and made entirely gluten-free using cassava flour. Topped with a creamy coconut custard.
Ingredients
- 4 cups Grated Cassava
- 1 can (13.5 oz) Coconut Milk
- 1 can (14 oz) Condensed Milk
- 1 can (12 oz) Evaporated Milk
- 2 Eggs
- 1/2 cup Sugar
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Use a small amount of the 1/4 cup of melted butter to thoroughly grease a 22.86 × 33.02 cm baking pan.
- 2In a large bowl, combine the 4 cups of grated cassava, the remaining melted butter from the 1/4 cup, the 1 can (about 380 g) of coconut milk, the 1 can (about 400 g) of condensed milk, the 1 can (about 340 g) of evaporated milk, the 2 eggs, the 1/2 cup of sugar, and the 1 tsp of vanilla extract. Mix all ingredients thoroughly until they are fully combined and the mixture is smooth.
- 3Carefully pour the entire cassava mixture evenly into the prepared 22.86 × 33.02 cm baking pan.
- 4Place the pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when its top is golden brown and a toothpick inserted into the center comes out clean, without any wet batter attached.
- 5Carefully remove the baking pan from the oven. Let the cassava cake cool completely in the pan on a wire rack before slicing and serving; this allows the cake to set properly and become firm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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