• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foxy Folksy logo

  • ALL Recipes
    • COOKING + BAKING TIPS
  • RECIPE by Category
    • By Course/Meal:
      • Appetizers
      • Bread
      • Breakfast Ideas
      • Dessert + Sweets
      • Salad Recipes
      • Soup Recipes
      • Drinks
    • By Main Ingredient:
      • Beef Recipes
      • Chicken + Poultry
      • Pork Recipes
      • Fish + Seafood Recipes
      • Pasta + Noodle Recipes
      • Vegetable Recipes
    • By Cuisine:
      • Asian Dishes
      • Meditteranean/ Mid. Eastern
  • Filipino Dishes
  • ABOUT
    • About the Recipes
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • ALL RECIPES
  • BY COURSE/MEAL:
    • Appetizers
    • Bread
    • Breakfast Ideas
    • Dessert + Sweets
    • Side Dishes
    • Soup Recipes
    • Sandwiches/Light Meals
    • Drinks
    • Sauces and Condiments
  • BY MAIN INGREDIENT:
    • Beef Recipes
    • Chicken + Poultry Recipes
    • Fish + Seafood Recipes
    • Pork Recipes
    • Pasta + Noodle Recipes
    • Rice and Grains Recipes
    • Fruits Recipes
    • Vegetable Recipes
  • BY CUISINE:
    • Asian Dishes
    • Mediterranean/Middle Eastern
    • Italian
  • FILIPINO RECIPES
  • ABOUT
    • About the Recipes
    • Contact
×
Home > Dessert + Sweets

Easy Cassava Cake Recipe

BY :Bebs | Published: 08/29/ 2018 | Updated:07/26/ 2019 | 122 Comments

RECIPE VIDEO PRINT
4.97 from 59 votes
Share Pin It Email

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?
  • How to prepare Cassava?
  • Printable Recipe
  • Easy Cassava Cake Recipe

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.

Printable Recipe

Cassava Cake
Print Review

Easy Cassava Cake Recipe

4.97 from 59 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 minutes mins
Cook Time: 1 hour hr 20 minutes mins
Total Time: 1 hour hr 30 minutes 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.

More Dessert + Sweets

  • A slice of avocado float topped with slices of avocado and crushed graham crackers.
    Avocado Float
  • Binignit in a serving bowl with ube, taro, cassava, banana, langka, sago and glutinous rice.
    Binignit
  • Soft and chewy palitaw (small, flat steamed sticky rice cakes) in a creamy sweet coconut sauce with langka (jackfruit), sago, and latik(coconut curds).
    Palitaw sa Latik
  • Graham balls in a serving plate with assorted coating.
    Graham Balls

Latest Recipes

Fresh calamansi juice being poured in a glass with ice, calamondin slices, and mint leaves.

Calamansi Juice

Yang Chow fried rice in a serving platter loaded with shrimp, sausages, eggs, carrots, and green peas.

Yang Chow Fried Rice

Sizzling sisig in a cast iron pan.

Authentic Sisig

Crispy beer battered fish served with fries and lemon wedges.

Crispy Beer-Battered Fish

Binatog in a bowl topped with grated mature coconut and brown sugar.

Binatog

Tender beef slices and ampalaya stir-fried in a delicious brown sauce.

Ampalaya Con Carne

Sinantolan made with minced cotton fruit flesh (santol) with coconut cream, shrimp paste, and chili.

Sinantolan (Ginataang Santol)

A slice of avocado float topped with slices of avocado and crushed graham crackers.

Avocado Float

Reader Interactions

Comments

    4.97 from 59 votes (29 ratings without comment)

    What do you think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




  1. Eden says

    June 23, 2024 at 5:55 am

    5 stars
    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 🙏

    Reply
    • Bebs says

      July 10, 2024 at 6:08 pm

      That sounds fantastic, Eden! Thanks for the five stars 😘

      Reply
  2. CC says

    June 15, 2024 at 3:47 pm

    5 stars
    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)

    Reply
    • Bebs says

      June 16, 2024 at 10:14 pm

      Thank you for your lovely comment and so glad you like our recipe.

      Reply
  3. Alison says

    May 08, 2024 at 5:42 am

    5 stars
    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!

    Reply
  4. Jerlyn says

    January 29, 2024 at 8:22 pm

    5 stars
    Made it today and it came out delicious. Thankyou!

    Reply
  5. Emma says

    January 27, 2024 at 8:14 am

    5 stars
    Love it and so easy to follow!!!!

    Reply
  6. Mel says

    November 23, 2023 at 6:24 am

    Hello! Do you happen to know around how long it will take to bake if I doubled the recipe? Thank you

    Reply
    • Bebs says

      December 17, 2023 at 1:55 pm

      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.

      Reply
  7. Mary De La Cruz says

    September 02, 2023 at 6:51 am

    Why is mine taking so long too cook? its at 375 and its nearing almost hours and the middle us still jiggly

    Reply
    • Bebs says

      September 19, 2023 at 2:03 pm

      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?

      Reply
  8. Chris says

    August 17, 2023 at 9:21 am

    5 stars
    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.

    Reply
    • Bebs says

      December 17, 2023 at 3:37 pm

      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.

      Reply
  9. Lorna says

    July 26, 2023 at 10:54 am

    5 stars
    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?

    Reply
    • Bebs says

      July 28, 2023 at 9:34 am

      Hi Lorna, yes you can use whole eggs too...it might be just a bit firmer but would taste the same.

      Reply
  10. Leah says

    July 20, 2023 at 10:32 pm

    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?

    Reply
    • Bebs says

      July 28, 2023 at 10:05 am

      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.

      Reply
  11. Maria Teresa Knipp says

    January 04, 2023 at 11:02 am

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

    Reply
  12. 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
« Older Comments

Primary Sidebar

Author photo

Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time!

Learn more→

  • Fresh calamansi juice being poured in a glass with ice, calamondin slices, and mint leaves.
    Calamansi Juice
  • Sinigang na bangus in a serving bowl.
    Sinigang na Bangus
  • Yang Chow fried rice in a serving platter loaded with shrimp, sausages, eggs, carrots, and green peas.
    Yang Chow Fried Rice
  • Sizzling sisig in a cast iron pan.
    Authentic Sisig

Subscribe

Ebook
Receive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription
  • Easy Garlic Mushroom and Baby Potatoes by Foxy Folky
    Pan Roasted Garlic Mushroom and Baby Potatoes

  • Hamondo Recipe
    Easy Pork Hamonado Recipe using Pork Belly

  • Phalaenopsis Orchid Care
    How to take care of orchids?

  • Chop Suey served in a plate.
    Easy Chop Suey Recipe

  • How to make Tapioca Pearls by Foxy Folksy
    How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)

  • Baby Back Ribs in Oven | Foxy Folksy
    Fall-off-the-bone Baby Back Ribs in Oven

Footer

  • Spanish Bread showing the buttery sugar filling.
    Filipino Spanish Bread Recipe
  • Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles. | www.foxyfolksy.com
    Chicken Sotanghon Soup
  • Yummy Coffee Jelly
    Coffee Jelly
  • Pichi Pichi Recipe
  • Homemade Japanese Cheesecake | Foxy Folksy
    Japanese Cheesecake
  • Cheesy Cauliflower
    Cauliflower Mac and Cheese

Footer

↑ back to top

FEATURE ICONS

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014 - 2021 Foxy Folksy All Rights Reserved

HOME | ABOUT | CONTACT | RECIPE INDEX

PRIVACY POLICY| DISCLOSURE|COPYRIGHT POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.