Khoai Mì Nướng (Cassava Cake)

Ingredients

• 3 cups Grated Cassava
• 1.5 cups Coconut Milk
• 1 cup Sugar
• 1/4 cup Tapioca Flour
• 2 tablespoons Melted Vegan Butter
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to help lift the cake later.
2. 2In a large mixing bowl, combine the 3 cups of Grated Cassava, 1.5 cups of Coconut Milk, 1 cup of Sugar, 1/4 cup of Tapioca Flour, 2 tablespoons of Melted Vegan Butter, 1 teaspoon of Vanilla Extract, and 1/4 teaspoon of Salt.
3. 3Stir these ingredients together thoroughly until the mixture is smooth and well combined.
4. 4Carefully pour the smooth cassava mixture into the prepared 9x13 inch baking pan, spreading it evenly.
5. 5Place the baking pan into the preheated oven and bake for 50 to 60 minutes at 350°F (175°C).
6. 6The cake is done when its top is golden brown and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the baking pan from the oven and allow the cake to cool completely in the pan on a wire rack. Cooling completely is essential for the cake to set properly and be firm enough to cut into squares.

Substitutions

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