Dairy-Free Cassava Cake
Indulge in the tropical flavors of this **Dairy-Free Cassava Cake**, a modern spin on the classic cassava dessert. This recipe swaps traditional dairy ingredients for luscious **coconut milk** and **coconut cream**, creating a rich and creamy texture that's completely plant-based. Made with finely grated cassava, a naturally gluten-free root vegetable, this cake is subtly sweetened with sugar and infused with the warm aroma of **vanilla extract**. Baked to perfection with a golden brown crust, the use of **banana leaves** (or parchment paper) adds a rustic charm and prevents over-browning. Simple to make with just **20 minutes of prep** and bursting with tropical goodness, this wholesome and satisfying treat is perfect for gatherings or as a snack. Serve warm or at room temperature, and let every bite transport you to a sun-soaked paradise! Perfect for those seeking **gluten-free, dairy-free, and vegan-friendly desserts**, this recipe is a must-try.
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Recipe Information
Ingredients
- 500 grams grated cassava
- 400 ml coconut milk
- 200 ml coconut cream
- 200 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 sheets banana leaves or parchment paper
Instructions
Preheat your oven to 180°C (350°F).
Grease a 9-inch square baking pan and line it with banana leaves or parchment paper, ensuring the sides are also covered.
In a large mixing bowl, combine the grated cassava, coconut milk, coconut cream, sugar, vanilla extract, baking powder, and salt. Mix thoroughly until all ingredients are well incorporated.
Pour the cassava mixture into the prepared baking pan, smoothing the top with a spatula to ensure even thickness.
Cover the top of the cassava mixture with another sheet of banana leaf or parchment paper to prevent excessive browning.
Bake in the preheated oven for 50 minutes, then remove the cover and continue to bake for an additional 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cassava cake to cool in the pan on a wire rack for at least 15 minutes.
Once cooled, slice the cassava cake into squares before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 533.4 g | 194% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 339.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
