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?
This cake is something that I’ve loved eating as a kid. These were the kinds of desserts I would choose over anything else. I know, it’s crazy, especially with the things that I bake nowadays! However, treats like these, are what I enjoy the most because they aren’t overly sweet and are made with way better ingredients, sort of. All in all, for this recipe I decided to go back to my roots and make the foods that I ate and loved as a kid. And since my parents aren’t bakers, I also wanted to learn how to make these things for them as well. So that whenever they would come and visit me here in the mainland, I can easily make these Filipino treats for them!
What is cassava?
Cassava (kamoteng kahoy in Tagalog), also known as, manioc, Brazilian arrowroot, or yuca (not to be confused with yucca), is a starchy tuberous root of a tree that grows in the tropics like Asia, Africa, and South America. Another key point, cassava is considered the third-largest source of carbohydrates in the tropics! Now, depending on how you prepare cassava, it can either have a mildly sweet or mildly bitter taste. As a result, many cooks use cassava in both savory and sweet recipes.
What is vegan cassava cake?
As I’ve mentioned earlier, this is not your typical cake. The base of this cake is cassava, and it’s what gives this cake its mochi-like texture. Made grated cassava, coconut milk, and sugar which is then combined into a batter and baked. It’s then topped with a choice of custard, shredded cheese, or caramel. You may also include other ingredients, such as macapuno strings, young coconut meat, desiccated coconut, or even more cheese! It’s up to your personal preference!
Top tips for making cassava cake:
Use grated cassava. I used frozen, which is easier to find at most Asian grocery stores, but you can use fresh if you have access to it. Do not use cassava flour!
Plan ahead! This cake takes about an hour to bake and needs a lot of time to cool down before you serve.
Substitutes for coconut condensed milk. If you can’t find coconut condensed milk, you can substitute it for regular sugar. See the notes section in the recipe card for exact measurements.
Keep an eye on it! The last part of baking this cake requires you to broil the topping of the cake. This will only take a few minutes, so do not walk away, as it will easily burn!
Optional add-ins. In the batter, you can add in either of the following: macapuno strings, young coconut meat, desiccated coconut, or even some vegan cheese!
If you enjoyed this recipe, you might want to check these out:
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
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?
Ingredients
Scale
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.
Custard Topping:
⅓ cup (105g) – coconut condensed milk, divided from main ingredients
½ cup (120ml) – full-fat coconut milk
1 tablespoon + 2 teaspoon – cornstarch
Equipment:
9x9-inch square baking pan
Parchment paper
Mixing bowls
Whisk
Instructions
Cassava cake:
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.
Custard topping:
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.
Broil:
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!
Notes
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.
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. ❤❤❤❤❤❤❤
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!
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.
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!
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.
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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. ❤❤❤❤❤❤❤
★★★★★
Thank you so much! I’m so glad you enjoyed it!
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!
★★★★★
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.
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!
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.