Cassava Cake (Gluten-Free)
A classic Filipino dessert made from grated cassava, coconut milk, and condensed milk. This version uses tapioca starch to ensure it is gluten-free.
20m prep + 50m cook8 servings
Contains dairyContains egg
380 cal|6g protein|50g carbs|18g fat|3g fiber
Ingredients
- 4 cups Grated Cassava
- 1 can Coconut Milk
- 1 can Condensed Milk
- 2 large Eggs
- 1/4 cup Tapioca Starch
- 1 teaspoon Vanilla Extract
- 1/2 cup Grated Cheese
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, combine the 4 cups of Grated Cassava, 1 can of Coconut Milk, 1 can of Condensed Milk, 2 large Eggs, 1/4 cup of Tapioca Starch, and 1 teaspoon of Vanilla Extract.
- 3Mix these ingredients thoroughly until they are fully incorporated and the mixture appears smooth.
- 4Carefully pour the entire mixture into a baking dish.
- 5Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is golden brown and a toothpick inserted into its center comes out clean.
- 6Before serving, sprinkle the 1/2 cup of Grated Cheese evenly over the top of the warm cake.
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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