Cassava Cake
Desserts • Philippines
About Cassava Cake
Baked cassava pudding with custard topping
How to Make Cassava Cake (Traditional & Healthy Version)
Cassava Cake is a beloved dessert from the Philippines, celebrated for its unique, chewy texture and subtly sweet flavor. Made from grated cassava root (locally known as 'kamoteng kahoy'), coconut milk, and a touch of sweetness, this cake is a staple at family gatherings, fiestas, and special occasions. Cassava Cake reflects the Filipino ingenuity in transforming native ingredients into comforting, delicious treats. The dish is often enjoyed for its rich coconut aroma and golden, caramelized topping, making it a favorite among both locals and visitors. Originating from rural regions where cassava is abundantly grown, Cassava Cake showcases the Filipino tradition of maximizing natural produce. Unlike other desserts, it is gluten-free and vegetarian, making it accessible for a wide range of dietary needs. Its moist, dense texture and creamy topping are a testament to the Philippines’ love for coconut-based sweets. Whether served warm or chilled, Cassava Cake brings a taste of Filipino hospitality to every bite, perfectly balancing tradition and health-conscious eating. This recipe offers an authentic, lighter version—ideal for calorie tracking and mindful enjoyment.
Ingredients(for 1 medium slice (approx. 125g))
- 2 cups Grated cassava root (Kamoteng kahoy, fresh or frozen)
- 1 cup Coconut milk (Gata)
- 1/4 cup Coconut sugar (Healthier alternative to refined sugar)
- 1/2 cup Low-fat evaporated milk (Optional for richer flavor) - optional
- 1 large Egg (For binding)
- 1 teaspoon Vanilla extract (Optional flavor enhancer) - optional
- 1/4 cup Grated cheese (Mild cheese like Edam (local: queso de bola)) - optional
- 1 tablespoon Coconut oil (For greasing pan)
- 1/8 teaspoon Pinch of salt (Balances sweetness)
- 2 tablespoons Desiccated coconut (Optional topping for texture) - optional
Instructions
- 1
Preheat oven to 180°C (350°F). Lightly grease a baking pan with coconut oil to prevent sticking.
5 minutes
Using coconut oil adds flavor and keeps the cake moist.
- 2
In a large mixing bowl, combine grated cassava, coconut milk, coconut sugar, low-fat evaporated milk (if using), egg, vanilla extract, and salt. Mix thoroughly until smooth.
5 minutes
Ensure all ingredients are well incorporated for even texture.
- 3
Pour the mixture into the prepared pan and spread evenly. Top with grated cheese and desiccated coconut if desired.
2 minutes
Adding cheese creates a savory-sweet balance typical of Filipino desserts.
- 4
Bake for 20 minutes or until the cake is set and the surface is golden brown.
20 minutes
Check with a toothpick—if it comes out clean, the cake is done.
Why This Dish is Healthy
This Cassava Cake recipe is a healthy choice due to its use of whole, minimally processed ingredients. By substituting coconut sugar for refined sugars and using low-fat milk, it reduces calorie content while maintaining authentic flavor. The use of cassava root and coconut milk supports cardiovascular health and aids digestion. Its balanced macronutrient profile makes it ideal for calorie-conscious eaters, and being gluten-free, it caters to those with gluten intolerance. The recipe also avoids artificial additives, promoting clean eating habits.
Cassava Cake is naturally gluten-free and vegetarian, making it suitable for diverse diets. Cassava root is rich in complex carbohydrates for sustained energy, while coconut milk provides healthy fats and essential minerals like potassium and magnesium. Using coconut sugar instead of refined sugar lowers the glycemic index, supporting steady blood sugar levels. The inclusion of egg adds a modest amount of protein, and optional cheese can boost calcium and protein content. This recipe is lighter in calories compared to traditional versions, with reduced sugar and fat.
Pro Tips
- 💡Tip 1: Use fresh cassava for best texture, but frozen grated cassava works well in a pinch.
- 💡Tip 2: For a lighter cake, skip the cheese topping and use unsweetened coconut milk.
- 💡Tip 3: Let the cake cool completely if you prefer clean, firm slices for serving.
Storage & Serving
Store Cassava Cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20 seconds or warm in the oven. Best enjoyed within 48 hours for peak freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
