Sugar-Free Cassava Cake
Indulge in the rich, tropical flavors of this Sugar-Free Cassava Cake, a guilt-free twist on a beloved classic! Made with grated cassava, creamy coconut milk, and unsweetened condensed milk, this recipe offers all the lusciousness of traditional cassava cake without the added sugar. Enhanced with vanilla and a hint of salt, this dessert achieves the perfect balance of sweetness and depth using a natural sugar substitute. The texture is irresistibly soft and moist, with delicious bites of shredded coconut throughout. Easy to prepare in just 15 minutes, this wholesome treat is baked to golden perfection in an hour and makes for a delightful dessert or snack, serving up to eight. Whether you're following a sugar-free lifestyle or simply looking for a lighter take on a Filipino favorite, this cassava cake is sure to impress. Perfect for sharing at gatherings or enjoying as a solo indulgence!
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Recipe Information
Ingredients
- 800 grams grated cassava
- 400 ml coconut milk
- 200 ml unsweetened condensed milk
- 50 grams unsweetened shredded coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 grams butter (melted)
- 0.25 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar substitute (equivalent to 1 cup sugar)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking dish.
In a large mixing bowl, combine the grated cassava and coconut milk until well blended.
Add the unsweetened condensed milk and stir until smooth.
Beat the two eggs in a separate bowl and add them to the cassava mixture, mixing thoroughly.
Stir in the vanilla extract, melted butter, and salt, continuing to mix until all ingredients are well incorporated.
Add the baking powder and gradually mix in the sugar substitute, ensuring there are no lumps.
Fold in the shredded coconut, making sure it is evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for approximately 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cassava cake to cool for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 113.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 705 mg | 54% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3627 mg | 77% | |
*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.
