Cassava Cake Recipe

Cassava: A starchy root vegetable that is grated for this recipe.

Coconut milk: Adds a rich, creamy texture and flavor.

Condensed milk: Sweetens the cake and adds moisture.

Sugar: Enhances the sweetness of the cake.

Butter: Adds richness and helps with the texture.

Eggs: Binds the ingredients together and adds structure.

When preparing cassava, ensure it is finely grated to achieve a smooth texture in the final cake. This allows the cassava to blend seamlessly with the coconut milk, condensed milk, and other ingredients, resulting in a more cohesive and delicious dessert.

• grated cassava - Substitute with grated sweet potato: Sweet potato has a similar texture and sweetness, making it a good alternative.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture, though it will have a slightly different flavor.

• condensed milk - Substitute with evaporated milk and sugar: Mixing evaporated milk with sugar can mimic the sweetness and thickness of condensed milk.

• sugar - Substitute with honey: Honey can provide the necessary sweetness, though it will add a distinct flavor.

• butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can enhance the coconut flavor in the cake.

• eggs - Substitute with flaxseed meal and water: Mixing flaxseed meal with water can create a gel-like consistency that works as a binding agent similar to eggs.

• Allow the cassava cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• Wrap the cassava cake tightly with plastic wrap or aluminum foil to keep it fresh. Make sure there are no gaps to avoid air exposure.

• For short-term storage, place the wrapped cassava cake in an airtight container and store it in the refrigerator. It will stay fresh for up to 5 days.

• If you plan to keep the cassava cake for a longer period, consider freezing it. First, wrap the cake in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cassava cake with the date before placing it in the freezer. This will help you keep track of its freshness.

• When you're ready to enjoy the frozen cassava cake, transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain its texture and flavor.

• To serve the thawed cassava cake, you can warm it up in the oven at 300°F (150°C) for about 10-15 minutes. This will bring back its delightful texture and aroma.

• If you prefer, you can also reheat individual slices of cassava cake in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 20-30 seconds.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover cassava cake on a baking sheet.
  3. Cover it with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you want to crisp up the top.

• Microwave Method:

  1. Cut a portion of the cassava cake and place it on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not warm enough, continue heating in 30-second intervals until desired warmth is achieved.

• Steamer Method:

  1. Set up your steamer and bring the water to a boil.
  2. Place the cassava cake on a heatproof plate and put it in the steamer.
  3. Cover and steam for about 5-7 minutes or until heated through.
  4. This method helps retain the cake's moisture and texture.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cassava cake in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. This method can give the top a nice crisp while keeping the inside moist.

• Oven: Used to bake the cassava cake at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Whisk: Useful for beating the eggs and mixing the ingredients together.

• Measuring cups: Essential for accurately measuring the grated cassava, coconut milk, condensed milk, and sugar.

• Measuring spoons: Needed to measure the melted butter precisely.

• Baking dish: A greased dish where the cassava mixture will be poured and baked.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the cassava cake to cool evenly after baking.

Prepare ingredients in advance: Grate the cassava and measure out the coconut milk, condensed milk, and sugar the night before to save time.

Use a food processor: Instead of grating the cassava by hand, use a food processor to speed up the process.

Pre-mix dry ingredients: Combine the sugar and any other dry ingredients in a bowl ahead of time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Line baking dish with parchment: Use parchment paper to line your baking dish for easy cleanup and quick removal of the cassava cake.