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.
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.
EPHRaiim v. Farinas says
This is ferfect I like your recipe o wish a lot of people followed your recipe and it's help.
Maria says
Can I refrigerate my cassava mixture and bake it tomorrow?
Bebs says
Sure you can..
Vilma says
Thank you so much for sharing your expertise for baking cassava cake! It looks so easy to make and I'm so excited to try the recipe soon! You have great Filipino food recipes that I always remember to have eaten since childhood and loved them and long to make them, but don't know how...now because of your kindness of sharing them I can now try to make them one by one 😊 many, many thanks!!! God Bless!
Michelle says
Tried this recipe and really liked it! Will be my go to for now on. Thanks!
Bebs says
I am glad you like it, Michelle.
Gina says
My first time to make.
My whole American family loved it and it all got eatin’. My Gringo Hubby kept asking for more.
Thanks for the recipe.
Am making another one for New Year’s Eve!
Happy New Year and God bless!
Bebs says
Great to hear it, Gina! Happy New Year!
Gene montero says
Thank you for your helping me, I will try to bake cassava cake
Grace W says
Tasted awesome though. Used 10 toothpicks and they all tasted *grate* ❤️
Bherow Yap says
hi! should the frozen cassava be at room temp before mixing with the other ingredients?
thanks in advance!
Bebs says
It would be ideal to have it at room temperature so it won't take longer to bake, but as long as it is not frozen anymore and can be easily mixed then sure you can mix it with the other ingredients.
Kaye says
Hello, was wondering if you mean 3/4 of the can, or 3/4 measurement. Thank you so much
Bebs says
Hi Kaye, it means 3/4 of the can because you will use the other 1/4 for the custard.
Wilma says
Can i skip the condensed milk and use stevia sugar instead?Can i use honey as a topping n not condensed milk
Bebs says
Hi Wilma, I think it should work.
Yetty Edwards says
That’s is good, I’m diabetic I’m would love to trying use little sugar
I’m dead to eat this beautiful cake
Yvette says
Hello, how long should I bake it for if using an 8×4×2 loaf pan? Thank you! 🙂
Bebs says
You might need to bake it longer because it is higher or thicker, about an hour maybe. Just check from time to time to be sure.
Kim says
I have found a frozen grated cassava in one asian store here in Norway. When thawed, it is a bit watery. Should I also drain the juice from the frozen cassava like what one usually does with the freshly grated ones?
Thanks for the reply. 🙂
Bebs says
Yes, you have to remove some of that liquid or you will have too much liquid in your batter.
Ganny says
Love this recipe, easy to make
Bebs says
Thank you, Ganny!
Ilda says
Do you think I could make the main mixture the night before and store in fridge then bake the next day?
Bebs says
You absolutely can, Ilda!
Ruth says
I recently saw cassava at our local supermarket for the first time so I had to buy it. My kids didn’t like it as a vegetable and therefor I had quite a bit cooked cassava left. Just enough for half this recipe. So now I can tell you that it works with cooked cassava as well! Of course I don’t know if the taste is different as I don’t know the Original, but it’s nice. I used sweetened condensed milk and left out the extra sugar. I don’t like very sweet cakes so it’s perfect like this.
Bebs says
Thanks for that info, Ruth. Glad it worked out well.
Grace says
Hi! I have been following this recipe, you changed something? For the cake is it really only 2 yolks? Or should be 2 eggs + 2 egg whites? Just trying to recall if my memory is wrong.
Pipay says
Hi Bebs,
Buri ku la reng recipes mu cabalen. Simple la pero manyaman. Salamat.
I also don’t like sweet cassava cake. Instead of the custard, I add grated buko (young coconut, 1 frozen package, thawed and drained well) to the batter and use 2 whole eggs and half a cup of sugar with a full can of evap milk. I top the baked cake with grated cheddar cheese and use remaining one quarter of condensed milk and coconut milk as topping. Along with cheese broil for 5 minutes.
Bebs says
Wow, babasan kepa lupa pin manyaman ing pangagawa mu. Salamat Cabalen king tip ampo kareng stars.
Chings says
Do i need to use 1 can of each for the cake? I made this last time it turns out good.But when i made it for the second time. The middle is not cook. I already squeeze out the water in the frozen cassava.
Bebs says
Well, the recipe says 3/4 of each of the cans for the cake and the remaining 1/4 for the custard.
Myra says
Hello. Would love to make this. Can I use frozen grated coconut with the recipe? Thank you
Bebs says
Yes you can , Myra!
Jennifer says
Hi!
Just want to ask if I still need to squeeze out the juice from freshly grated cassava. I am going to make cassava cake later, and I hope it will turn out fine. Thanks a lot for the recipe!
Nyrissa says
Hello ms. Bebs!! Thanks for sharing your knowledge. I need suggestions and recipes too for food that I can serve this coming season. Something new sana.... Hope to hear from you... Thanks so much and have a nice day!!!
Nyrissa
Bebs says
Hi Nyrissa, we have a wide selection of recipes here in the blog. You can use our search box or check the menu above for the categories to browse.
Jennifer says
Hi!
Just want to ask if I still need to squeeze out the juice from freshly grated cassava. I am going to make cassava cake later, and I hope it will turn out fine. Thanks a lot for the recipe!
Bebs says
Yes, so that it does not become too watery when you add the rest of the ingredients.
Sophia says
Hi Bebs!
I’ve tried this recipe. It’s really yummy! Now is my second try to bake it and I have added macapuno. After 30mins of baking, I realised, I forgot the egg yolk! 😔 what do you think will happen? I’m afraid to taste it!
Bebs says
Should still be fine, Sophia. The egg yolk adds flavor, texture and color but it should still be good to eat if you forgot it.
Roselle Carilla says
Great recipe! How to store and how long does this last?
Bebs says
It is best eaten on the same day but you can store the leftovers in the fridge covered for several days.
KM Trinidad says
Tried this recipe and my colleagues loves it!. They had the best cassava cake ever.
Thank you for the recipe.
You’re the best Bebs 😊
Bebs says
Wow! Such a nice compliment! Glad you and your colleagues love it!
Emma says
I love this recipe. The sweetness is just right. My husband loves it too.
Just q quick question... you mentioned calories is 182 per serving. How many servings is this recipe?
Bebs says
The serving is computed based on the whole recipe divided into 10 equal servings.
KM Trinidad says
Hello Bebs, can I use Tapioca flour? Or much better Grated tapioca? It is rare to see cassava here in UAE. And what wouldnbe the measurement if ever?
Thank you 😊
Bebs says
Hi KM, I haven't use tapioca flour for this recipe. I think it will be too fine and sticky.
ROCHIE says
I don't have oven ..can I used steamer instead when making cassava cake? How many hours if possible? Thanks
Bebs says
You can steam the base then the custard. I am not sure how long, just do the toothpick test to check for doneness.
Anna Clomera says
Hi! I would like to try this recipe but im having a hard time converting! Hehe. Would you help me pls? I will be using raw cassava and i dont have oz cup. How many cups for 16oz? or ml? Thank you!
Des says
Thanks for the recipe!
Bebs says
You're welcome, Des.
Thu says
Hi there! Thank you for the recipe! I don't like my dessert to be very sweet. Is there a way I can reduce the condense milk and sugar and the cake will still comes out okay?
Thank you,
Thu
Bebs says
Hi, yes you can actually skip the sugar and just use the condensed milk.
Mitch says
This is the best cassava cake I have ever made. Super easy and very delicious!
Bebs says
Great to hear you like it, Mitch!
Rain says
Love this recipe!
Bebs says
Thanks Rain...
Joan B says
This is the best cassava recipe, thanks for sharing! I just added macapuno 3/4 bottle for the cake, then the rest with the topping.
Bebs says
Sounds great, Joan.
Grace says
Hi Bebs!
I really want to try this recipe but I don’t want the coconut milk flavor. May I know what can I substitute for coconut milk?
Thanks,
Grace
Bebs says
You can use regular milk. But actually, once the cassava cake and topping is baked you can barely taste the coconut milk in it.
Paita says
What is 3/4 can in grams please?
Bebs says
The fluid oz equivalent of the cans are given. Does not have to be exact.
Ana says
Hi! I still have excess cassava cake mixture bc I want to make just a small pan for me and my hubby. I suppose I can freeze them and thaw next time for another set of baking? Tysm!
Bebs says
Hi Ana, I haven't tried freezing the batter but I think it should be fine.
Annerle says
Hi do you squeeze the liquid from the cassava after grating it? Thank you.
Bebs says
Hi Annerle, yes, just so that you have a more accurate measurement for the liquid content.
Eppie Domingo says
Hi 🙂
Can i use cooked cassava grated for baking cassava cake?
Thanks..God speed 🙏
Bebs says
Hi Eppie, I am not sure if it will have the same consistency if you use already cooked cassava.
sharon queano says
Hi,
Is it necessary to wash frozen cassava when it thaws? I prefer to use the frozen kind from Asian stores, but don't know if it's necessary to wash it thoroughly?
Thanks,
sharon
Bebs says
Hi Sharon, no need. I usually just use them without washing and without squeezing out the liquids.
Anne says
Hi Bebs,
I would like to ask if I can freeze the leftover? For how long?
Thanks.
Bebs says
I would not recommend freezing it as the texture of cooked cassava is sticky/glutinous and it will not be the same when defrosted. But you can cover and refrigerate for a couple of days.
Savannah says
Hi! I was wondering if I can substitute whole milk instead of using evaporated milk? I’ve never really liked the flavor of evaporated milk. Thank you!
Bebs says
Sure you can Savannah, I do it often too! 😉
Jenjen says
I tried this recipe and it came out soo good.
Thank you for sharing!
Bebs says
You are welcome Jenjen and glad you like it!
Greig McKellar says
Hi there, we have recently re/discovered cassava and I want to try this cake recipe for Easter! -I'm the baker here! Last week I made tapioca pudding from scratch and we weren't disappointed! I've seen the videos and results for this cake so I'm game!
Now, my wife years ago used to cook with cassava but always had it 'made safe' for her yet till now never made the connection of 'safe' w cassava...!
-To make this cake safely from scratch as in from raw root, according to what I read here all I need do is peel off the skin, cut, wash and rinse then grate before adding to the other ingredients to cook to make this cake. Is this all I need do to the raw root to make it safe and have everyone smile well after we eat? I really want to make this but she and the family need the answer to this before they will try it and I don't want to be the only one willing to! Help! TY!
Bebs says
Hi Greig, that is funny since my sister and I had the same dilemma just a week ago. I was only used to cooking frozen cassava but it is not available here in the Phils. My sister wanted to make a cassava cake and she can only get the raw ones. After some research, we learned that as long as you peel, wash and cook it well, then it should be cyanide-free. She made two batches in one week and all were eaten without anyone getting sick. Another additional step you can do, if you are still skeptic is to soak the cassava in water overnight. But we did not do this and all is fine.
Cam says
This looks quite good. I can make it today since I have all the ingredients stocked. Just needed to confirm, it's 2 egg yolks and not whole eggs for the cake base?
Bebs says
Yes, Cam. you can also watch the recipe video for the instructions..
Elaine says
Hi Bebs, Thanks for another delicious native Filipino food recipe. Your recipe is spot on! The cake base is soft, creamy and just the right sweetness, tasted just how I imagined it. The custard topping is also very yummy and this another recipe that I would add to my recipe book (most of them are yours haha). Thanks again and I'm even making a couple of trays for my colleague's birthday this week again 🙂
Bebs says
That is nice Elaine, maybe you can recommend a recipe from your cookbook for me to try :-). Really glad you like our cassava cake recipe!
Janus Quiamco says
Hi! Do you have any tips on how to make cassava cake with dry cassava flour?
Bebs says
Hi Janus, I have not tried it with cassava flour so I cannot really give any tips or even sure if you can use it for making cassava cake, the texture is too fine.
Peggy says
Hi Bebs! Is the evaporated milk for the custard 1/4 cup or 1/4 can? Just noticed with the condensed milk and coconut milk, it’s 3/4 can and 1/4 can for the cake and the custard. Thanks.
Bebs says
Hi Peggy, yes it is can. You will need a can each (3/4 +1/4) of evap., condensed and coconut milk for this recipe. Thaks for bringing it up. 🙂
Denise says
Upon reading the recipe I don't see what size baking dish to use for the easy cassava cake recipe.
Bebs says
Hi Denise, You may use a square dish - 9 x 9 or rectangular dish - 11 x 7 or anything that is good for 2 Liters
eve says
hi bebs... can i use fresh cassava for this recipe? if so, how many cups?
Bebs says
Hi Eve...although I haven't had the chance (yet) to make cassava cake from fresh cassava, I believe it will not be a problem. Try to use the same amount in the recipe once they are grated. I hope you tell me how it goes.
Dolly says
I can't wait to try your ube and cassava recipes.
Thanks for sharing.
Bebs says
Thanks again Dolly...I hope you like them! (Cross fingers) ☺
Rita says
Hello.i just want want to ask if I still need to squeeze d juice of the raw cassava ? Thank you.
Bebs says
Hi Rita, when I use frozen grated cassava I no longer squeeze out the liquids from it.