Best Cassava Cake Recipes

CASSAVA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

CASSAVA CAKE

Steps:

• Preheat oven to 325° f.
• In large mixing bowl combine cake ingredients.
• Mix well.
• Pour equally into two large greased rectangular pans.
• Bake until top is no longer liquid (approximately 30 minutes).
• Mix topping ingredients well and spread evenly on the two cakes.
• Bake an additional 20 to 30 minutes.
• Cool cakes completely.
• Slice each cake into 24 equal squares.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.

FILIPINO CASSAVA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
• Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
• Cool to room temperature or refrigerate before serving, about 1 hour.

CASSAVA FLOUR CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with coconut oil and line with parchment paper.
• Combine maple syrup, coconut milk, mayonnaise, coconut sugar, and vanilla extract in a bowl; whisk well until combined.
• Mix cassava flour, cocoa powder, baking soda, and salt in a separate bowl. Pour maple syrup mixture into flour mixture; whisk until well combined and a smooth batter is formed, about 5 minutes. Pour batter into the prepared dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the baking dish.

CASSAVA-COCONUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
• Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.

BANANA CASSAVA CAKE

Steps:

• Preheat the oven 350 F and lightly oil an 8 inch square cake pan.
• Beat the coconut cream and sugar together.
• Add the mashed bananas and mix thoroughly.
• Add the grated cassava and mix thoroughly.
• Pour into cake pan and bake for about 45 minutes until the top is a golden colour.

CASSAVA CAKE WITH SHREDDED BUCO

Steps:

• Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
• In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
• While the Cassava Mixture is being baked, prepare the Topping.
• In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
• Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
• Bring back to the oven and broil until evenly brown.
• Once brown, remove from oven and drizzle Melted Butter on top.
• Sprinkle Granulated Sugar.
• With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
• Top with shredded Cheddar Cheese.
• Let cool at room temperature before serving.

CASSAVA FLOUR-APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
• Combine raisins and Marsala wine in a bowl; set aside to soak.
• Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
• Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
• Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
• Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
• Remove from the oven and allow to cool slightly before cutting and serving.

CASSAVA CAKE (MACAPUNO) RECIPE - (3.6/5)

Steps:

• In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180°C preheated oven for 45 minutes. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

CASSAVA CAKE WITH COCONUT FLAKES

Steps:

• 1. Preheat Oven to 350 degrees Fahrenheit
• 2. In a large mixing bowl, cream butter and sugar.
• 3. Add one egg at a time and beat into mixture
• 4. Add grated cassava, condensed milk and vanilla extract and mix
• 5. Combine flour, baking powder, and salt to the cream mixture.
• 6. Alternate adding evaporated milk and coconut milk to ingredients. Beat on low speed just until combined.
• 7. Fold in the coconut flakes and cheese (optional) into mixture.
• 8. Pour into lightly greased cake pan and bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
• 9. Cool for ten minutes and cut into bite size squares and serve.

FROZEN CASSAVA CAKE

Steps:

• Pre-heat oven to 325°F.
• Mix all ingrediants in a larage mixing bowl(make sure everything is well incorporated).
• Grease the bottom of a larage 13x10 baking dish.
• Pour mix in to greased 13x10 baking dish and place in oven at 325 for 1hour15min.
• Remove and cool for 30min to 1hr.
• Cut into equal squares. Serve and enjoy! (consistency of cake will be Glutinous).

BRAZILIAN MANIOC/CASSAVA CAKE RECIPE - (4.6/5)

Steps:

• Preheat your oven to 390ºF/200ºC Mix the sugar and water in a pan and place over medium heat until it forms a thick syrup, don't mix! When its done, add the butter/margarine and let it cool down for a while. Pass the egg yolks through a sieve (to get that thin casing out) and mix the cassava, coconut milk, shredded fresh coconut and the pinch of salt. When your syrup reaches room temperature, mix it with the egg yolk mixture. To bake, smear some butter all over the inside of your cake mold and completely cover with some sugar. Pour in the cake batter in the mold and place it inside of a half filled baking tray with water. Bake 1 hour and 30 minutes.

CASSAVA CAKE WITH LANKA (JACKFRUIT) RECIPE - (4/5)

Steps:

• Preheat your oven to 392 degrees fahrenheit (200 C) In a bowl, add the grated cassava, coconut milk and caster sugar. Stir until the mixture is combined. Make sure to break down all the cassava, as it tends to be a little lumpy. Drain the jackfruit from the syrup and slice into thin strips. Add half of the drained jackfruit to the cassava mixture. Add the melted butter and stir. Pour the cassava mix into a wide pyrex dish. Bake in the oven at 392 degrees fahrenheit (200 C) until the top starts to set (approximately 30 minutes). TOPPING: Beat the eggs using an electric mixer. Slowly add the condensed milk until combined. Pour the topping over the top of the cassava cake and bake for a further 15 minutes or until the topping is a golden brown.

CASSAVA CAKE

Steps:

• Leave cassava to thaw overnight - or submerge cassava packs in a large bowl of water, until cassava has thawed.
• Squeeze out some water from the cassava. Place on a sieve and let water from the cassava drip to a bowl. Do not squeeze dry. Cassava should have some moisture in it.
• Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan. Set aside.
• In a large bowl, mix together cassava, condensed milk (⅔ can, reserve ⅓ can for topping) coconut milk, (⅔ can, reserve ⅓ can for topping), evaporated milk (⅔ can, reserve ⅓ can for topping) eggs, butter, vanilla extract and nutmeg.
• Thoroughly mix until fully combined.
• Pour the cassava mixture into the prepared baking pan. Bake in the oven for about 45 minutes to 1 hour or until a long toothpick or skewer inserted in the middle comes out clean.
• HowToSection Custard Topping Array

CASSAVA CAKE (PANLASANG PINOY) RECIPE - (4/5)

Steps:

• PREPARING THE BATTER: Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl, and mix thoroughly. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. Grease the baking tray then pour-in the batter (ingredients that have just been mixed). Preheat oven 350°F for 10 minutes then put in the baking tray with batter and bake for 1 hour. PREPARING THE TOPPING: Combine the sugar and flour and put in a heated saucepan. Pour in the condensed milk then mix thoroughly. Add the cheese while stirring constantly. Pour the coconut milk and stir constantly for 10 minutes Pour the topping over the baked Cassava Cake and spread evenly. Separate the yolk from the egg white of the remaining egg, we'll be needing the egg white. Glaze the topping with the egg white (you may use a basting brush for this step) Broil the Cassava cake until color turns light brown. Garnish with grated cheese and serve. Share and enjoy!