Cassava cake is a Filipino dessert made from grated cassava (manioc). Here's a really easy recipe with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat... because some are too sweet for my taste.
Here in Germany, Cassava cake is also a popular dessert one brings to a potluck whenever we are having a Filipino get-together. Some Pinays I know add 'Macapuno' to their cassava cakes which is also good but personally, I like my cassava cake straight and simple.
I also reduced the sugar for this recipe as I usually do with my other desserts and sweets recipes because I, for one, do not like it to be overly sweet.
Back then I would never think of making cassava cake by myself.
I always thought it would require so many ingredients and effort and because it was much easier to buy them as they are quite popular 'merienda' or afternoon snack in the Philippines.
But like other things in Germany, I have to make it myself if I want to sample it again or wait for a year or more until we have a vacation again in the Philippines, which is way too long to enjoy this treat especially now that I learned how easy it can be.
What is Cassava?
Cassava is a long tuberous starchy root also called 'Yuca' or 'Manioc' that is widely cultivated in tropical and subtropical regions. When dried to a powdery extract, is called 'Tapioca' which is used for making pearls like the one usually seen in your bubble milk tea.
Cassava Cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of cassava becomes somewhat sticky and slightly translucent.
In the Philippines, cassava is commonly used for such desserts or snacks like Pichi Pichi, Cassava Suman, and Sweetened Cassava.
You can check my Pichi Pichi recipe, my favorite among these cassava recipes, where I used a lye water substitute made from baking powder and my Cassava Suman which is also quite good.
How to prepare Cassava?
If you are planning to use fresh, raw Cassava, there some steps needed before you can safely eat them. Cassava is often categorized as either sweet or bitter. The latter having said to contain higher cyanide than the sweet variety.
To make cassava safe to eat:
- Cut both ends off of the tuber.
- Using the sharp tip of a knife, cut a shallow slit along the length of the tuber about 2-3 millimeter deep or as deep as the skin.
- Peel off the outer skin by sliding the knife in between the skin and the flesh. If the skin won't easily peel off then cut it out using the knife.
- Wash the cassava flesh thoroughly and discard the water.
- If using immediately, grate the cassava using a cheese grater.
- You may also freeze the peeled cassava in a sealed plastic bag until ready to use.
Printable Recipe
Easy Cassava Cake Recipe
Ingredients
FOR THE CAKE
- 1 pack (16 oz) frozen, grated cassava - thawed
- 1 cup desiccated coconut - (optional)
- ¾ can (1 can is 14 oz) condensed milk
- ¾ can (1 can is 12.05 fl oz) evaporated milk
- ¾ can (1 can is 13.5 fl oz) coconut milk
- 5 tablespoons sugar
- 2 egg yolks
FOR THE CUSTARD TOPPING
- ¼ can condensed milk
- ¼ can evaporated milk
- ¼ can coconut milk
- 2 egg yolks
- 1 tablespoon flour - dissolved in 2 tablespoons milk
Instructions
- Grease pan or baking dish with butter and set aside.
- In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
- Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
- After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.
Notes
Nutrition
Baking dish or pan size for this recipe would be anything that is good for 2 liters like a 9x9x1.5 square or 11x7x1.5 rectangle or something similar.
Eden says
I have made this recipe several times and has not failed me yet.
Bebs says
Thank you for your lovely comment, Eden.
Shaila says
The desiccated coconut is sweetened or unsweetened?
Bebs says
It is unsweetened.
Tess Pineda says
Easy to follow instructions and not that sweet.
Bebs says
That is exactly what we want to hear, Tess. Thanks for your lovely comment and the 5 stars.
Tania says
Hi I have steamed casava, can I use it to make this cake.
Bebs says
Hi Tania, I am not so sure if the outcome will be exactly the same, specially the texture, but I guess there is no harm in trying it and it should still be fine. Let me know how it goes.
Lyzapreet says
This is a hit whenever inihahanda ko kapag may gatherings. Pwede ko ba eto lutuin a day ahead? Paano ko siya irereheat? First birthday kasi ng baby ko and plan ko na ako gagawa lahat ng kakanin.
Bebs says
Sure you can make it ahead, I usually do. If the weather is cool no need to refrigerate it at all just cover it once it has cooled down to room temperature. You can cover it with aluminum foil and reheat in the oven at 150C for 10-15 minutes, if you like. It can also last for some days in the fridge if you want to make it much earlier.
jay says
this turned so well! I was nervous because i didn’t have any eggs but it was all good. thank you so much ♥️♥️
Bebs says
Glad that you love this recipe, Jay. true, it is a very forgiving recipe. It can be adjusted a lot but still turn out good, and I have tried it, sometimes out of curiosity, whim, or necessity.
Eden says
My second time to serve at a party. Always a hit! I use a quiche baking pan for a nicer presentation. Make sure to line the bottom with foil to catch the drippings while baking.Grease the pan with oil/butter. Once it has cooled down enough to handle, loosen it with a knife and pop out the cake.
Audrey says
Thank you for sharing this recipe. I never bought casava in stores after making this. My family and friends loved it. It was a hit.
Bebs says
That is great, Audrey. It is actually much cheaper to make it, and more delicious, right? 😉
Marley B says
I have made this recipe countless times and have been complimented every time. It is such a perfect recipe and SO SIMPLE. Love the use of the full cans so that nothing is left over. Will add this one to my personal book because I tried it and it is absolute perfection.
Bebs says
Thank you for your wonderful comment, Marley. This is my absolute go-to dessert/merienda recipe when I have guests because, like you said, it is very easy to make and always a winner. We planted a cassava tree one time and now has several trees. I would grate (buckets of) freshly harvested cassavas and freeze them and would have year-round supply. 😊
Honey Lee says
Hi.. there’s no need na po ba pigain ang cassava after e-grate? I’ve been seeing some recipes that they are draining the liquid out of the grated manioc. I want to give this a try if it’s okay not to drain it. Thanks po!
Pinoy in Deutschland
Bebs says
I normally do not squeeze the liquid out but if there are too much liquid them just drain the excess but keep it moist.
CK says
What is the equivalent of 3/4 can in grams? Im sorry its just hard for me to measure when I don’t use the scale or cups. I hope you could help me. Thank you
Bebs says
Hi CK, here are the approximate equivalent in grams, a bit more or less should not be a problem.
3/4 can condensed milk = 285g
3/4 can evaporated milk = 288g
3/4 can coconut milk = 300g
Eden says
My first time ever to make cassava cake.
It was absolutely delicious!!!
I served it today with some of my friends. Everyone loved it 🥰
I added fresh jackfruit, I found in my freezer and been thinking of what to do with it . I added it instead of coconut. Definitely will serve this again!!
Thank you 🙏
Bebs says
That sounds fantastic, Eden! Thanks for the five stars 😘
Rona Alba says
Hello Cabalen! This is my go to recipe and made it numerous times with great consistency and outcome. Definitely a keeper and I love it so much. Thank you for sharing a wonderful easy recipe. More power to you! Dacal a salamat ulit.
Bebs says
Hi to you too, Cabalen! Fave nang Armin (hubby ku) ining cassava cake ayni, neng ka proud hehe. Glad you like it too.
CC says
This recipe is WOW. I tried other recipes and so far this is the easiest and fail proof one. 🙂 Highly recommended. - CC from New Zealand ( Pinoy)
Bebs says
Thank you for your lovely comment and so glad you like our recipe.
Alison says
I was craving cassava cake for weeks. I found your recipe and made this the other day, it was soooo good. Your recipe really was so easy to follow, thank you!
Jerlyn says
Made it today and it came out delicious. Thankyou!
Emma says
Love it and so easy to follow!!!!
Thea says
Just tried making this last Christmas eve and this is now my go-to Cassava Cake recipe! So simple yet tastes really good! And I also love that it is not overly sweet. Will be making more of this for sure!😊
Bebs says
Yep, it is one of our most loved recipes. Thanks for the 5 stars, Thea.
Sarah Pahm says
Hi, we harvested fresh cassava from the farm and planning to make this recipe. can I replace evaporated milk with fresh milk? I have lots of fresh milk kasi. Thanks!
Bebs says
Sure you can, Sarah. It is not completely the same, like the richness and creaminess, but it would still be very good.
Mel says
Hello! Do you happen to know around how long it will take to bake if I doubled the recipe? Thank you
Bebs says
Depends actually on the size of the baking pan. I doubled it and use a wider pan but the height was the same , about 2 inches and it took almost the same time.
Rachael Jimenez says
Hello. Can I substitute tapioca/cassava flour with grated cassava? If yes, can I mix everything as it is or do I need to add anything?
Bebs says
Hi Rachel, I have not used cassava flour yet so I do not know the consistency of it when baked. Note that tapioca flour and cassava flour are not the same. Tapioca is the starch from cassava while cassava flour is the root turned into flour. I will try it once I get hold of cassava flour.
Maria Springer says
I wish the required amount of ingredients were in milliliter; To be accurate, specially the custard topping it was quite tiring to convert each item to the metri system . Not all 1 can yield the same amount .
Bebs says
Hi Maria, that is the reason we gave the volume/weight of each canned item I used for this recipe and most of the mentioned canned products have the same size in different brands, if different it is negligible. I was aiming for practicality when I made this recipe so a whole can is used and nothing is wasted. Nevertheless, here are the equivalent in ml:
condensed milk 3/4can =225ml | 1/4can =75ml
evaporated milk 3/4can =270ml | 1/4can=90ml
coconut milk 3/4can =300ml 1/4can=100ml
Remember to use a proper liquid measuring cup, but a bit more or less amount should not make so much difference.
Mary De La Cruz says
Why is mine taking so long too cook? its at 375 and its nearing almost hours and the middle us still jiggly
Bebs says
How high was your pan? I normally fill it to 2-inch high max.Are your ingredients at room temp when you used them or were they chilled/frozen?
Leslie says
I have had this problem before when I would just use thawed (frozen) cassava. Had success adding 2 tbsp of cornstarch or glutinous rice flour on my cassava batter to make it firm. If you don't have cornstarch or glutinous rice flour, I would just remove/squeeze out the cassava juice. Hope that will help.
Chris says
I love your recipe. I doubled the recipe and used frozen grated coconut, so it was a total of 3 pounds, not including the liquid ingredients. I also used two whole eggs, instead of just the egg yolks. It turned out good, and my Mom loved it! Not too sweet, even with sugar added. I also added a tablespoon of my homemade vanilla.
The 9 X 13 cake pan was not big enough for the custard topping. After it baked, I poked holes on top of the cake with a fork, however, it still puffed up.
Otherwise, it was good and tasty.
Thank you for sharing this recipe. I will definitely make it again, only not doubling it next time.
Bebs says
Hi Chris, yes this happens to me too when I double and use a wider pan , the middle puffs. What I do is while it is baking , I open the oven and poke a knife at the center (puffed) making a small slit to let the trapped air escape. You may need to do it 2-3 times.
Lorna says
This is my go to recipe for cassava cake. My family & friends love it! It's the simplest, most straight forward one I've found. Is it at all possible to use 2 whole eggs in both the basic cake & the topping, instead of only egg yolks?
Bebs says
Hi Lorna, yes you can use whole eggs too...it might be just a bit firmer but would taste the same.
Leah says
This is a really good recipe. I was just wondering if this ca be freeze to have a longer shelf life before the date of serving?
Bebs says
I think it should be fine to freeze the base but I would make the custard on the day of serving. But for sure, you can refrigerate the whole cake for some days without a problem. Some likes to eat it cold too.
Maria Teresa Knipp says
Absolutely deliciious ! Highly recommended recipe 👏👍🏼🙌.my family love it too❤️❤️❤️
Kevin says
Can I make 4 cakes simultaneously in one oven without any temperature adjustments and still have the same texture?
Thank you!
Bebs says
If your oven is big enough that you can have all 4 in the same layer, then sure. Just make sure that the oven if preheated then.