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Cassava Cake

Caymanian · Dessert · Medium

Cassava Cake

Total
5 hr 30 min
Prep
2 hr 30 min
Serves
16
Calories
260
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Grated cassava bakes slowly with coconut milk, dark brown sugar and warm spices into a dense, glossy cake cut in small squares.

A long, gentle bake gives Cassava Cake its close, chewy texture and deep brown edges. Coconut milk and dark sugar make a syrup that soaks through the grated root, with cinnamon, allspice and nutmeg in the background.

Use packaged frozen grated cassava, thawed and drained, for an even texture. This Cayman-style heavy cake has no flour or leavening; cool it fully before slicing so the center settles into neat squares.

SweetRichBakingMake AheadVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat the oven to 350°F (175°C). Brush a 9-inch square metal baking pan with the vegetable oil and line its base with parchment.

  2. Combine the coconut milk, water, brown sugar and salt in a saucepan. Bring to a boil, then simmer over medium-low heat for , stirring often, until lightly syrupy. Reserve 1/2 cup.

  3. Mix the cassava with the vanilla extract, nutmeg, allspice and cinnamon. Stir in the unreserved hot syrup until evenly combined, then spread in the pan.

  4. Bake for , brushing with half the reserved syrup after . Brush on the rest and bake for more, until deeply golden and firm with no wet, raw-looking cassava in the center. Tent with foil if the edges darken early.

  5. Cool in the pan for until fully set. Lift out and cut into 16 small squares with a lightly oiled knife.

Forkue tips

  • Thaw the grated cassava overnight in the refrigerator before starting; the listed prep time includes cooling the baked cake, not thawing.

Storing and reheating

Refrigerate covered for up to 4 days or freeze individual squares for 2 months. Serve at room temperature, or warm briefly in a low oven for a softer center.

Kitchen gear

9-inch square baking panTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

260Calories
2gProtein
54gCarbs
4gFat

Cassava Cake: FAQ

Should this rise like a sponge cake?

No. It is a dense heavy cake with a chewy center, so there is no baking powder and very little rise.

Can I use cassava flour?

No. Finely grated cassava supplies moisture and texture that dry flour cannot reproduce in the same proportions.

How do I store and reheat Cassava Cake?

Refrigerate covered for up to 4 days or freeze individual squares for 2 months. Serve at room temperature, or warm briefly in a low oven for a softer center.

How long does Cassava Cake take?

About 5 hr 30 min in total: 2 hr 30 min prep and 3 hr cooking.

What do I need to make Cassava Cake?

The key ingredients are frozen cassava, coconut milk, vanilla extract, ground nutmeg, ground allspice and ground cinnamon, plus pantry basics.

Any tips for Cassava Cake?

Thaw the grated cassava overnight in the refrigerator before starting; the listed prep time includes cooling the baked cake, not thawing.

Cook this next

More frozen cassavaMore coconut milkMore vanilla extractMore nutmeg