I’m back with another Filipino classic dessert, vegan cassava cake! This cake is not your typical cake, nope, it’s made with grated cassava and coconut milk. If I had to describe this cake, it’s soft with a mochi-like texture, moist, and topped with creamy vegan custard. It’s the ultimate snack or dessert, and easy to make as well! Did I mention this is naturally gluten-free?
- 2 packs (908g total / 454g per pack) – frozen grated cassava, defrosted
- 1 can (403ml) – full-fat coconut milk
- 1 can – coconut condensed milk, will be divided for topping, see notes
- ½ stick (4 tablespoons or 56g) of vegan butter, melted
- ½ teaspoon – salt
- 1 teaspoon – vanilla extract
- ⅓ cup (75g) – brown sugar, lightly packed
- Optional add-ons: Macapuno strings, young coconut meat, desiccated coconut, or even some vegan cheese.
- ⅓ cup (105g) – coconut condensed milk, divided from main ingredients
- ½ cup (120ml) – full-fat coconut milk
- 1 tablespoon + 2 teaspoon – cornstarch
- 9x9-inch square baking pan
- Parchment paper
- Mixing bowls
- Preheat oven to 350F. Grease a 9×9-inch baking pan and line it with parchment paper and set it aside.
- Then, measure out ⅓ cup of coconut condensed milk and set it aside until ready to use.
- In a large bowl, mix together the full-fat coconut milk, the remaining can of coconut condensed milk, melted butter, salt, vanilla extract, and brown sugar. Mix until the sugar has dissolved.
- Next, add in the defrosted grated cassava and combine until you get a thick batter. This is the time to fold in your optional add-ons.
- Pour the batter into the prepared baking pan and carefully place it in the oven. Bake for 1 hour or until the edges start to turn golden brown and the center is set.
- While you wait, in a small bowl mix the coconut milk and cornstarch together. Mix until the cornstarch is fully dissolved. Then mix in the coconut condensed milk and set aside.
- When the time is up, carefully remove the cake from the oven, and turn the oven off, pour the coconut milk mixture over the top. Spread it as evenly as you can. This will be a thin layer.
- Next, carefully move the rack to the second to the top, and place your cassava cake on that rack. Then, set your oven to broil and on high and let the topping caramelize. This will only take a few minutes, so do not walk away because it can easily burn.
- Once you get your desired caramelization, remove the cake from the oven and allow it to cool in the baking dish before cutting it into squares and serving. Best served warm!
- You can find frozen grated cassava at any Asian grocery store.
- You can substitute coconut condensed milk for regular granulated white sugar.
For the cake: ¾ cup (150g) – granulated sugar
For the custard topping: ⅓ cup (70g) – granulated sugar
- You cannot substitute frozen grated cassava with cassava flour. This cake is always made with real cassava root and is what gives it its mochi-like texture.
- Plan ahead! This cake takes about an hour to bake and needs a lot of time to cool down before you serve.
Keywords: vegan, filipino, snack, dessert, vegan filipino recipe, cassava cake, vegan cassava cake