Low Sodium Cassava Cake
Indulge in the tropical delight of Low Sodium Cassava Cake, a healthier twist on a beloved Filipino dessert. This gluten-free treat features the rich flavors of cassava, creamy coconut milk, and low sodium condensed milk, making it both delicious and diet-conscious. With just 15 minutes of prep time, this recipe is a breeze to create, combining pantry staples like grated cassava and coconut cream into a moist, decadent cake with a caramelized topping. Perfectly sweetened and lightly golden, it’s ideal for those looking to enjoy a traditional dessert with reduced sodium content. Serve it as a snack or dessert at your next gathering, and impress your guests with its authentic flavor and satisfying texture.
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Recipe Information
Ingredients
- 2 pounds Frozen grated cassava
- 1 can (13.5 oz) Coconut milk
- 1 can (12 oz) Low sodium condensed milk
- 1 can (13.5 oz) Coconut cream
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with unsalted butter and set aside.
In a large mixing bowl, combine the thawed grated cassava, coconut milk, low sodium condensed milk, 1 can of coconut cream, and granulated sugar. Mix thoroughly until the ingredients are well combined.
In a separate small bowl, beat the eggs and add the vanilla extract. Stir the egg mixture into the cassava mixture, and ensure it is evenly distributed.
Pour the cassava mixture into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for about 50 minutes, or until the top is firm and toothpick inserted in the center comes out clean.
While the cake is baking, prepare the topping by melting 2 tablespoons of unsalted butter in a saucepan over medium heat. Add the remaining half of the low sodium condensed milk and stir until well combined.
After 50 minutes, carefully spread the topping mixture over the baked cassava layer, and return the cake to the oven.
Bake for an additional 10 minutes, or until the topping is lightly golden and set.
Remove the cassava cake from the oven and let it cool to room temperature before slicing and serving.
Enjoy your Low Sodium Cassava Cake, with or without a cup of tea or coffee!
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 714.8 g | 260% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 343.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1139 mg | 88% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 4118 mg | 88% | |
*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.
