Vegan Cassava Cake

Cakes, Desserts, Filipino, Recipes, Snacks

I'm Keisha!


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  1. Nikki says:

    5 stars
    This is the best vegan cassava bibingka cake ever!!! I used all the same ingredients and added a bit more white sugar instead of brown because I ran out. It is perfect, try it you will love it. I also added coconut shreds, but recommend fresh green young coconut and coconut jelly as well to enhance the texture. Best recipe. Thank you so much Floured frame. ❤❤❤❤❤❤❤

  2. Denise says:

    5 stars
    Hafa Adai Keisha! I saw in your bio you were born and raised in Guam. Both my parents are from Guam but my siblings and I were born and raised in GA. I’ve had a Guamanian version of the cassava cake recipe I’ve been considering altering to make it vegan since I have dairy/egg sensitivities.. When I saw your plant based version I thought I’d give it a go and I’m so glad I did! It is delish! I took it to our family gathering over the weekend and everyone enjoyed it.! I added macapuno strings, chopped and did use regular butter (I’m ok with having that). Other than that I followed your recipe. This is definitely a keeper – thanks for a great recipe!

    • Floured Frame says:

      Hafa Adai!! I’m so glad you loved this recipe, and I love how you added macapuno strings. I wanted to add that as well, but I could not find it anywhere near me.

  3. Michelle says:

    Hi! I need some clarification on your recipe please. It calls for 1 can of full fat coconut milk and half a cup of coconut milk for the topping. Does this mean that I use the remainder of the can to add to the cassava or do I need one full can for the cassava and half a cup of another can for the topping?
    Thank you!

    • Floured Frame says:

      Hi! So you’re going to need 1 full can of full-fat coconut milk for the cassava cake and another half cup of another can for the topping. So you’ll need to buy 2 cans of coconut milk in total.

  4. Michelle says:

    5 stars

    Your recipe is delicious! Just wondering on your recommendation for storage as we haven’t finished it all yet.


    • Floured Frame says:

      Yay! I’m so glad you love this recipe!! I would just store in an airtight container and placed in the fridge, it should last for about a week or so.

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