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Easy Cassava Cake Recipe

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.

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Cassava Cake
4.84 from 6 votes

Easy Cassava Cake Recipe

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.
Print Rate
Course: Dessert,Snack
Cuisine: Asian,Filipino
Keyword: cassava cake
Servings: 10
Calories: 182kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes



  • 1 pack (16 oz) frozen, grated cassava - - thawed
  • 1 cup desiccated coconut - - (optional)
  • 3/4 can (1 can is 14 oz) condensed milk
  • 3/4 can (1 can is 12.05 fl oz) evaporated milk
  • 3/4 can (1 can is 13.5 fl oz) coconut milk
  • 5 tablespoons sugar
  • 2 egg yolks



  • 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.



It may be served while still warm but I like it best when it has stayed at least overnight in the fridge.
Nutrition Facts
Easy Cassava Cake Recipe
Amount Per Serving
Calories 182 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Cholesterol 87mg29%
Sodium 40mg2%
Potassium 169mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 175IU4%
Vitamin C 0.8mg1%
Calcium 91mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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.

More Cassava Recipes


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 42 Comments

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  1. 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,

  2. 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.

  3. 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?


  4. 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!

  5. 5 stars
    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?

    1. 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.

  6. 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!

  7. 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!

    1. 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.

  8. 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?

  9. 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 🙂

    1. 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!

    1. 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.

  10. 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.

    1. 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. 🙂

    1. 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.

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