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Home > Dessert + Sweets

Easy Cassava Cake Recipe

BY :Bebs | Published: 08/29/ 2018 | Updated:07/26/ 2019 | 102 Comments

RECIPE VIDEO PRINT
4.94 from 30 votes
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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.

Cassava Cake

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.  

Cassava Cake Recipe

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.

Cassava Cake

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.

Easy Cassava Cake Recipe

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:

  1. Cut both ends off of the tuber.
  2. 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.
  3. 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.
  4. Wash the cassava flesh thoroughly and discard the water.
  5. If using immediately, grate the cassava using a cheese grater.
  6. You may also freeze the peeled cassava in a sealed plastic bag until ready to use.
Cassava Cake
Print Review

Easy Cassava Cake Recipe

4.94 from 30 votes
Cassava cake is a Filipino dessert made from manioc (cassava). Here is a recipe that really easy to make and with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Course :Dessert, Snack
Servings =10
Print Recipe Rate this 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

It may be served while still warm but I like it best when it has stayed at least overnight in the fridge.

Nutrition

Calories: 182kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 87mgSodium: 40mgPotassium: 169mgFiber: 1gSugar: 14gVitamin A: 175IUVitamin C: 0.8mgCalcium: 91mgIron: 0.9mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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.

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  1. Maria Teresa Knipp says

    January 04, 2023 at 11:02 am

    5 stars
    Absolutely deliciious ! Highly recommended recipe 👏👍🏼🙌.my family love it too❤️❤️❤️

    Reply
  2. Kevin says

    December 27, 2022 at 9:02 am

    5 stars
    Can I make 4 cakes simultaneously in one oven without any temperature adjustments and still have the same texture?

    Thank you!

    Reply
    • Bebs says

      January 17, 2023 at 6:09 pm

      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.

      Reply
  3. Layla says

    November 29, 2022 at 11:17 am

    5 stars
    Just made this recipe, and it was pretty easy and quick, which is helpful with a lil baby that doesn’t give me much time to cook/bake!

    It tastes super yummy!

    Thank you!

    Reply
  4. EPHRaiim v. Farinas says

    March 26, 2022 at 5:01 am

    5 stars
    This is ferfect I like your recipe o wish a lot of people followed your recipe and it's help.

    Reply
  5. Maria says

    March 15, 2022 at 4:11 am

    Can I refrigerate my cassava mixture and bake it tomorrow?

    Reply
    • Bebs says

      July 12, 2022 at 12:38 pm

      Sure you can..

      Reply
  6. Vilma says

    March 07, 2022 at 12:12 am

    4 stars
    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!

    Reply
  7. Michelle says

    January 01, 2022 at 5:03 am

    5 stars
    Tried this recipe and really liked it! Will be my go to for now on. Thanks!

    Reply
    • Bebs says

      January 04, 2022 at 2:58 pm

      I am glad you like it, Michelle.

      Reply
  8. Gina says

    December 31, 2021 at 10:51 pm

    5 stars
    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!

    Reply
    • Bebs says

      January 04, 2022 at 2:58 pm

      Great to hear it, Gina! Happy New Year!

      Reply
  9. Gene montero says

    October 10, 2021 at 9:16 pm

    5 stars
    Thank you for your helping me, I will try to bake cassava cake

    Reply
  10. Grace W says

    August 08, 2021 at 5:26 pm

    Tasted awesome though. Used 10 toothpicks and they all tasted *grate* ❤️

    Reply
  11. Bherow Yap says

    July 13, 2021 at 10:19 am

    hi! should the frozen cassava be at room temp before mixing with the other ingredients?

    thanks in advance!

    Reply
    • Bebs says

      July 13, 2021 at 10:46 am

      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.

      Reply
  12. Kaye says

    June 30, 2021 at 2:33 am

    5 stars
    Hello, was wondering if you mean 3/4 of the can, or 3/4 measurement. Thank you so much

    Reply
    • Bebs says

      June 30, 2021 at 3:14 pm

      Hi Kaye, it means 3/4 of the can because you will use the other 1/4 for the custard.

      Reply
  13. Wilma says

    April 15, 2021 at 3:39 am

    Can i skip the condensed milk and use stevia sugar instead?Can i use honey as a topping n not condensed milk

    Reply
    • Bebs says

      April 16, 2021 at 10:20 am

      Hi Wilma, I think it should work.

      Reply
      • Yetty Edwards says

        May 16, 2021 at 6:50 pm

        That’s is good, I’m diabetic I’m would love to trying use little sugar
        I’m dead to eat this beautiful cake

        Reply
    • Yvette says

      June 13, 2021 at 10:00 am

      Hello, how long should I bake it for if using an 8×4×2 loaf pan? Thank you! 🙂

      Reply
      • Bebs says

        June 15, 2021 at 5:19 pm

        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.

        Reply
  14. Kim says

    April 02, 2021 at 5:22 am

    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. 🙂

    Reply
    • Bebs says

      May 27, 2021 at 6:00 pm

      Yes, you have to remove some of that liquid or you will have too much liquid in your batter.

      Reply
  15. Ganny says

    March 31, 2021 at 6:08 pm

    5 stars
    Love this recipe, easy to make

    Reply
    • Bebs says

      May 21, 2021 at 3:33 pm

      Thank you, Ganny!

      Reply
  16. Ilda says

    March 28, 2021 at 2:20 pm

    Do you think I could make the main mixture the night before and store in fridge then bake the next day?

    Reply
    • Bebs says

      May 27, 2021 at 6:16 pm

      You absolutely can, Ilda!

      Reply
  17. Ruth says

    March 16, 2021 at 6:02 pm

    5 stars
    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.

    Reply
    • Bebs says

      March 23, 2021 at 8:05 pm

      Thanks for that info, Ruth. Glad it worked out well.

      Reply
    • Grace says

      May 07, 2021 at 12:55 pm

      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.

      Reply
  18. Pipay says

    February 18, 2021 at 7:58 am

    5 stars
    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.

    Reply
    • Bebs says

      May 21, 2021 at 2:47 pm

      Wow, babasan kepa lupa pin manyaman ing pangagawa mu. Salamat Cabalen king tip ampo kareng stars.

      Reply
  19. Chings says

    January 20, 2021 at 1:43 am

    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.

    Reply
    • Bebs says

      May 20, 2021 at 10:59 am

      Well, the recipe says 3/4 of each of the cans for the cake and the remaining 1/4 for the custard.

      Reply
  20. Myra says

    December 10, 2020 at 3:53 am

    Hello. Would love to make this. Can I use frozen grated coconut with the recipe? Thank you

    Reply
    • Bebs says

      May 13, 2021 at 7:11 pm

      Yes you can , Myra!

      Reply
  21. Jennifer says

    November 19, 2020 at 8:49 am

    5 stars
    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!

    Reply
  22. Nyrissa says

    November 09, 2020 at 2:34 pm

    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

    Reply
    • Bebs says

      November 14, 2020 at 12:48 am

      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.

      Reply
      • Jennifer says

        November 19, 2020 at 8:47 am

        5 stars
        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!

        Reply
        • Bebs says

          November 20, 2020 at 10:37 pm

          Yes, so that it does not become too watery when you add the rest of the ingredients.

          Reply
  23. Sophia says

    October 26, 2020 at 8:39 am

    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!

    Reply
    • Bebs says

      October 27, 2020 at 12:00 am

      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.

      Reply
  24. Roselle Carilla says

    October 17, 2020 at 8:24 am

    5 stars
    Great recipe! How to store and how long does this last?

    Reply
    • Bebs says

      May 01, 2021 at 12:06 am

      It is best eaten on the same day but you can store the leftovers in the fridge covered for several days.

      Reply
  25. KM Trinidad says

    September 26, 2020 at 7:29 am

    5 stars
    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 😊

    Reply
    • Bebs says

      March 23, 2021 at 2:05 am

      Wow! Such a nice compliment! Glad you and your colleagues love it!

      Reply
  26. Emma says

    September 22, 2020 at 6:02 am

    5 stars
    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?

    Reply
    • Bebs says

      November 20, 2020 at 11:36 pm

      The serving is computed based on the whole recipe divided into 10 equal servings.

      Reply
  27. KM Trinidad says

    September 12, 2020 at 9:25 pm

    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 😊

    Reply
    • Bebs says

      November 18, 2020 at 11:40 pm

      Hi KM, I haven't use tapioca flour for this recipe. I think it will be too fine and sticky.

      Reply
  28. ROCHIE says

    August 19, 2020 at 2:06 pm

    I don't have oven ..can I used steamer instead when making cassava cake? How many hours if possible? Thanks

    Reply
    • Bebs says

      November 15, 2020 at 12:12 am

      You can steam the base then the custard. I am not sure how long, just do the toothpick test to check for doneness.

      Reply
  29. Anna Clomera says

    July 22, 2020 at 10:58 pm

    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!

    Reply
  30. Des says

    July 14, 2020 at 5:42 am

    5 stars
    Thanks for the recipe!

    Reply
    • Bebs says

      August 11, 2020 at 6:56 pm

      You're welcome, Des.

      Reply
  31. Thu says

    July 03, 2020 at 12:01 pm

    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

    Reply
    • Bebs says

      July 29, 2020 at 2:30 pm

      Hi, yes you can actually skip the sugar and just use the condensed milk.

      Reply
  32. Mitch says

    June 21, 2020 at 4:48 am

    5 stars
    This is the best cassava cake I have ever made. Super easy and very delicious!

    Reply
    • Bebs says

      June 23, 2020 at 12:14 pm

      Great to hear you like it, Mitch!

      Reply
  33. Rain says

    June 09, 2020 at 1:36 pm

    Love this recipe!

    Reply
    • Bebs says

      June 09, 2020 at 5:54 pm

      Thanks Rain...

      Reply
  34. Joan B says

    May 17, 2020 at 6:13 am

    5 stars
    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.

    Reply
    • Bebs says

      May 18, 2020 at 3:49 pm

      Sounds great, Joan.

      Reply
  35. Grace says

    May 15, 2020 at 8:56 am

    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

    Reply
    • Bebs says

      May 15, 2020 at 10:38 am

      You can use regular milk. But actually, once the cassava cake and topping is baked you can barely taste the coconut milk in it.

      Reply
      • Paita says

        August 14, 2020 at 3:11 pm

        What is 3/4 can in grams please?

        Reply
        • Bebs says

          November 14, 2020 at 11:51 pm

          The fluid oz equivalent of the cans are given. Does not have to be exact.

          Reply
  36. Ana says

    May 04, 2020 at 3:32 am

    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!

    Reply
    • Bebs says

      May 09, 2020 at 11:55 pm

      Hi Ana, I haven't tried freezing the batter but I think it should be fine.

      Reply
  37. Annerle says

    April 22, 2020 at 6:38 pm

    Hi do you squeeze the liquid from the cassava after grating it? Thank you.

    Reply
    • Bebs says

      April 22, 2020 at 8:48 pm

      Hi Annerle, yes, just so that you have a more accurate measurement for the liquid content.

      Reply
  38. Eppie Domingo says

    April 09, 2020 at 12:34 am

    5 stars
    Hi 🙂
    Can i use cooked cassava grated for baking cassava cake?
    Thanks..God speed 🙏

    Reply
    • Bebs says

      April 09, 2020 at 11:44 am

      Hi Eppie, I am not sure if it will have the same consistency if you use already cooked cassava.

      Reply
  39. sharon queano says

    November 02, 2019 at 5:22 am

    5 stars
    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

    Reply
    • Bebs says

      November 03, 2019 at 10:20 am

      Hi Sharon, no need. I usually just use them without washing and without squeezing out the liquids.

      Reply
  40. Anne says

    October 27, 2019 at 5:47 pm

    Hi Bebs,

    I would like to ask if I can freeze the leftover? For how long?

    Thanks.

    Reply
    • Bebs says

      October 27, 2019 at 8:27 pm

      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.

      Reply
  41. Savannah says

    October 24, 2019 at 7:05 am

    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!

    Reply
    • Bebs says

      October 25, 2019 at 8:29 am

      Sure you can Savannah, I do it often too! 😉

      Reply
  42. Jenjen says

    July 06, 2019 at 4:24 am

    5 stars
    I tried this recipe and it came out soo good.
    Thank you for sharing!

    Reply
    • Bebs says

      July 06, 2019 at 8:03 am

      You are welcome Jenjen and glad you like it!

      Reply
  43. Greig McKellar says

    April 19, 2019 at 3:04 pm

    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!

    Reply
    • Bebs says

      April 19, 2019 at 8:06 pm

      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.

      Reply
  44. Cam says

    April 16, 2019 at 2:20 am

    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?

    Reply
    • Bebs says

      April 16, 2019 at 6:40 pm

      Yes, Cam. you can also watch the recipe video for the instructions..

      Reply
  45. Elaine says

    March 03, 2019 at 1:46 pm

    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 🙂

    Reply
    • Bebs says

      March 03, 2019 at 3:04 pm

      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!

      Reply
  46. Janus Quiamco says

    January 23, 2019 at 10:06 pm

    Hi! Do you have any tips on how to make cassava cake with dry cassava flour?

    Reply
    • Bebs says

      January 24, 2019 at 9:31 am

      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.

      Reply
  47. Peggy says

    July 10, 2018 at 2:39 am

    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.

    Reply
    • Bebs says

      July 10, 2018 at 8:47 am

      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. 🙂

      Reply
  48. Denise says

    March 22, 2017 at 6:03 pm

    Upon reading the recipe I don't see what size baking dish to use for the easy cassava cake recipe.

    Reply
    • Bebs says

      March 22, 2017 at 9:11 pm

      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

      Reply
  49. eve says

    August 09, 2016 at 2:02 pm

    hi bebs... can i use fresh cassava for this recipe? if so, how many cups?

    Reply
    • Bebs says

      August 16, 2016 at 6:51 pm

      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.

      Reply
  50. Dolly says

    February 03, 2016 at 4:24 pm

    I can't wait to try your ube and cassava recipes.
    Thanks for sharing.

    Reply
    • Bebs says

      February 04, 2016 at 10:14 pm

      Thanks again Dolly...I hope you like them! (Cross fingers) ☺

      Reply
      • Rita says

        September 15, 2019 at 4:12 pm

        Hello.i just want want to ask if I still need to squeeze d juice of the raw cassava ? Thank you.

        Reply
        • Bebs says

          September 15, 2019 at 6:28 pm

          Hi Rita, when I use frozen grated cassava I no longer squeeze out the liquids from it.

          Reply

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