Cassava cake is one of the easiest Filipino dessert you can make! In this recipe, I will show you how to make a moist and cheesy cassava cake with a gooey caramelized condensed milk on top. You can make this with fresh cassava or frozen grated cassava.
Cassava cake is another favorite Filipino delicacy of mine. Much like biko and bibingkang malagkit, it is almost always present on special occasions in our household. So if we’re not having either of the two for Christmas, New Year, or birthdays, cassava cake would definitely be there!
My Mama, a true dessert lover, often buys cassava cake for our afternoon snack (so good with coke!). It is from her that I learned how to love and appreciate many Filipino desserts. And I’m looking forward to recreating all of those here at Riverten Kitchen.
So, watch this space, foodies 🙂
Cassava Cake Ingredients
Cassava cake is made of cassava root or yuca. You can use fresh cassava root and prepare them at home. For convenience, you can buy frozen packs that have already been grated. This can be found in some online stores and most Asian supermarkets.
For the cake batter, you will need the following:
- eggs – gives the cake firmness, structure, and stability.
- milk – this recipe uses 3 kinds of milk that is common in many Filipino dessert and cake recipes–coconut milk, evaporated milk, and condensed milk. All of these give the cake a delicious flavor. You won’t even need vanilla.
- sugar – I used brown sugar but you can also use white.
- salt – balances the overall flavor of the cake
- cheese – added in the batter and as a topping. I like the flavor it gives the cake so don’t skip this.
- butter – makes the cake moist
- add-ins – young grated coconut for some texture. You can also use sweetened macapuno. I recommend draining the syrup if you don’t like the cake to be too sweet.
How to prepare fresh cassava (don’t skip this step)
Start by cutting the root into 2 to 3 pieces. Slice through the peel of each piece vertically then gently wedge a paring knife under the bark so that it lifts up and be easily removed (see video).
Wash the flesh thoroughly to remove any dirt and leftover pieces from the bark. Soak for 20 minutes then discard the water.
Grate using a food processor or a hand grater. For added texture, shred the cassava using the large holes of the grater.
How to make Cassava Cake
And this is how I make cassava cake:
Combine all the ingredients of the cake in a large bowl, EXCEPT for the grated cassava. Taste the batter and adjust the sugar based on preference.
Did you know that raw unpeeled cassava is poisonous and toxic? –source
And that is the reason why I won’t recommend tasting the batter after the cassava has been added. Note that cassava is completely safe to eat when it’s properly peeled and thoroughly cooked.
After tasting and adjusting the sugar of your batter, add the grated cassava. Bake for 45 minutes to 1 hour until a toothpick inserted comes out clean. Check doneness as early as 43 mins.
Note that cooking time may vary depending on the size of the pan you’re going to use and how thick the batter will be. Mine was done at exactly 46 minutes.
Serve and storage
I love cassava cake when it’s still soft and warm. If you like a firmer texture, let it cool for 2 hours or overnight before slicing and serving. Leftovers can last in the fridge for 3 to 4 days but I highly recommend consuming it within 3 days for the best texture.
Cassava Cake Recipe
- Banana leaves (optional)
- Food Processor with grater or Hand grater (for fresh cassava)
- Baking Pan
- 16 oz /approx 450g cassava or 2 med size cassava root (grated (see note 1))
- 2 eggs
- 1/4 cup unsalted butter (melted)
- 1/4 cup brown sugar (add more if preferred)
- 1 cup evaporated milk
- 1/2 can condensed milk
- 1 1/4 cup coconut milk
- 1/8 tsp salt
- 1 cup grated young coconut (see note 2)
- 3/4 cup cheddar cheese (grated, see note 3)
- 1/2 can condensed milk
- 1/2 cup cheddar cheese (grated, add more if preferred)
- Grease baking pan with butter or oil. Place banana leaves on top if using and grease the top as well. Pre-heat oven to 180c/ 375f.
- Beat the eggs in a large mixing bowl. Add all the cake ingredients EXCEPT for the grated cassava. Mix well until sugar is dissolved. Do a taste test and add more sugar, if preferred.
- Add the grated cassava. Stir until combined. Pour into the baking pan. Bake for 45 minutes to 1 hour until a toothpick inserted comes out clean. Check doneness at 43 mins.
- Remove cake from the oven. Sprinkle 1/4 cup grated cheese on top. Pour condensed milk, spreading evenly to the edges. Return to the oven on the upper middle rack and broil for 3 to 5 minutes or until the top is golden. Watch carefully and rotate pan if needed. I kept the oven door open to do this.
- Sprinkle remaining cheese on top. Let the cake cool for 2 hours or overnight before slicing. Serve and enjoy!
Recipe Notes and Tips:
- If using fresh cassava root: Cut the root into 2 to 3 pieces. Slice through the peel of each piece vertically then gently wedge a paring knife under the bark so that it lifts up and be easily removed (see video). Wash the flesh thoroughly to remove any dirt and leftover pieces from the bark. Soak for 20 minutes then discard the water. Grate using a food processor or a hand grater. For added texture, shred the cassava using the large holes of the grater.
- Grated young coconut can be substituted with 1 jar (32oz) of macapuno. I recommend draining the syrup to lessen the sweetness.
- Storage and shelf life: Leftovers can last in the fridge for 3 to 4 days but I highly recommend consuming it within 3 days for the best texture.
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Frequently asked questions
I recommend straining the excess liquid from the frozen cassava instead of squeezing it.
Not for this recipe. Cassava cake made with cassava flour will need a different set of ingredients and preparation.
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