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.
hi! should the frozen cassava be at room temp before mixing with the other ingredients?
thanks in advance!
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.
Hello, was wondering if you mean 3/4 of the can, or 3/4 measurement. Thank you so much
Hi Kaye, it means 3/4 of the can because you will use the other 1/4 for the custard.
Can i skip the condensed milk and use stevia sugar instead?Can i use honey as a topping n not condensed milk
Hi Wilma, I think it should work.
That’s is good, I’m diabetic I’m would love to trying use little sugar
I’m dead to eat this beautiful cake
Hello, how long should I bake it for if using an 8×4×2 loaf pan? Thank you! 🙂
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.
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. 🙂
Yes, you have to remove some of that liquid or you will have too much liquid in your batter.
Love this recipe, easy to make
Thank you, Ganny!
Do you think I could make the main mixture the night before and store in fridge then bake the next day?
You absolutely can, Ilda!
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.
Thanks for that info, Ruth. Glad it worked out well.
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.
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.
Wow, babasan kepa lupa pin manyaman ing pangagawa mu. Salamat Cabalen king tip ampo kareng stars.
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.
Well, the recipe says 3/4 of each of the cans for the cake and the remaining 1/4 for the custard.
Hello. Would love to make this. Can I use frozen grated coconut with the recipe? Thank you
Yes you can , Myra!
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!
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
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.
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!
Yes, so that it does not become too watery when you add the rest of the ingredients.
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!
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.
Great recipe! How to store and how long does this last?
It is best eaten on the same day but you can store the leftovers in the fridge covered for several days.
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 😊
Wow! Such a nice compliment! Glad you and your colleagues love it!
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?
The serving is computed based on the whole recipe divided into 10 equal servings.
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 😊
Hi KM, I haven't use tapioca flour for this recipe. I think it will be too fine and sticky.
I don't have oven ..can I used steamer instead when making cassava cake? How many hours if possible? Thanks
You can steam the base then the custard. I am not sure how long, just do the toothpick test to check for doneness.
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!
Thanks for the recipe!
You're welcome, Des.
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
Hi, yes you can actually skip the sugar and just use the condensed milk.
This is the best cassava cake I have ever made. Super easy and very delicious!
Great to hear you like it, Mitch!
Love this recipe!
Thanks Rain...
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.
Sounds great, Joan.
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
You can use regular milk. But actually, once the cassava cake and topping is baked you can barely taste the coconut milk in it.
What is 3/4 can in grams please?
The fluid oz equivalent of the cans are given. Does not have to be exact.
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!
Hi Ana, I haven't tried freezing the batter but I think it should be fine.
Hi do you squeeze the liquid from the cassava after grating it? Thank you.
Hi Annerle, yes, just so that you have a more accurate measurement for the liquid content.
Hi 🙂
Can i use cooked cassava grated for baking cassava cake?
Thanks..God speed 🙏
Hi Eppie, I am not sure if it will have the same consistency if you use already cooked cassava.
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
Hi Sharon, no need. I usually just use them without washing and without squeezing out the liquids.
Hi Bebs,
I would like to ask if I can freeze the leftover? For how long?
Thanks.
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.
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!
Sure you can Savannah, I do it often too! 😉
I tried this recipe and it came out soo good.
Thank you for sharing!
You are welcome Jenjen and glad you like it!
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!
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.
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?
Yes, Cam. you can also watch the recipe video for the instructions..
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 🙂
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!
Hi! Do you have any tips on how to make cassava cake with dry cassava flour?
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.
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.
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. 🙂
Upon reading the recipe I don't see what size baking dish to use for the easy cassava cake recipe.
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
hi bebs... can i use fresh cassava for this recipe? if so, how many cups?
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.
I can't wait to try your ube and cassava recipes.
Thanks for sharing.
Thanks again Dolly...I hope you like them! (Cross fingers) ☺
Hello.i just want want to ask if I still need to squeeze d juice of the raw cassava ? Thank you.
Hi Rita, when I use frozen grated cassava I no longer squeeze out the liquids from it.