Cassava Cake Oven Bake Recipe

Are you looking for gluten free recipe?

Scouring my old photo files of the recipe, here's something you can cook very easy but yummy and filling.You can buy this from some or any Asian shops in Australia already grated from the frozen products section. You can also purchase the cassava crop peeled and frozen as well if you want this steamed first before pounding as your alternative. When you cook this for the first time, you get a sticky or gooey texture similar to glutinous rice but not exactly. It's a gluten free cake recipe and could be non-dairy without using milk. You can adjust the ingredients for gluten-free and non-dairy by only using honey and coconut milk only.

Cassava Cake Oven Bake Recipe 

Cassava is "Kamoteng Kahoy" in Tagalog


2 packs of 454g grated Cassava raw (thawed from frozen) (grated fresh Cassava root crop tastes best!)
2 cans of coconut milk (2-3 cups of coconut milk if prepared fresh)
1/2 cup condensed milk
1/2 cup honey or stevia (or use "tagapulot" or Muscovado or Barbados or molasses cane sugar -- very nutritious to mention it, almost the opposite non-benefits of the adulterated table processed white and brown sugar! Buy it from an Asian shop.)
1 tsp of Vanilla extract
1 tsp salt
1 to 2 eggs
100 g of olive spread (instead of butter)
Parmesan Cheese (Optional to spread on top of your cassava batter before putting in the oven)

Method 1:
Preheat oven to 180°C
Mix all your ingredients and whisk it
Grease your tray or dish before lining it with baking paper measuring its size
Pour all your whisked ingredients.
Top it off with Parmesan Cheese although it's optional.
Bake it for one hour or until brown on top

Method 2:
You can steam your cassava ingredients with similar mixture procedure than using your steamer. You just need your steaming pot and align your tin or dish through your steamer before pouring your cassava batter ready mixed. Then steam until it is cooked. In the Philippines, we also use Banana leaf to wrap and steam it, the banana leaf gives its distinct tasty flavour.

Slice and serve it as dessert or snack more so than dessert in Filipino culture.

Note: Tapioca Flour is a cassava flour.

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  1. Cassava must be cooked appropriately to kill the poison. Diverse cooking procedures can wash away the poison. cassava

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