Easy Cassava Cake – Special Recipe

This Cassava Cake recipe delicately balances the amazing texture of grated cassava with the creaminess of milk and eggs for that soft but firm cake goodness. It bursts with different layers of flavours in every bite that it is hard to believe that it is nutritious as well. Cassava is packed with complex carbs and Vitamin C. On top of it all, it is so easy to make.

I was born and raised in a smaller city but I went to High School in the big city about 400 kms away. Back then I only went home twice a year - Christmas break and summer vacation. The road to home was in a grueling 10-12 hour bus ride through scenic rural country. We usually travel at night so when we wake up, we're in our small city. During the bus ride there were about 2-3 bus stops for people to stretch their legs or grab something to eat or drink. These stops had small food stalls which sell sweets and treats for pasalubong. (It is a Filipino word that means something you gift the person you are visiting or coming home to).

How I "met" the baked Cassava Cake

One treat in those stalls was, you guessed it right - Cassava Cake. They were baked. They called them aptly, Special Cassava Cake because of the melt-in-your-mouth cake goodness. It was so much different from the cheaper version that we buy in the local market. Oh technically, that version is not a cake - we actually call it Cassava Pudding.

Not all bus companies stop in the same bus stops. It depends on their ‘contract' with these food concessionaires. So I always got the same bus company, even if they were not the greatest to spend 12 hours in. All because of that special cassava cake in that specific bus stop.

Fast forward to a decade, I searched for the recipe that will give me that particular Cassava Cake. All right, I am lying about my age but after tasting this recipe, you will forget your age as well, promise! So shall we start before I remove another decade from my age!?

Moving on, moving on. I found a very good article about Cassava if you are interested to get up-close and personal with this very nutritious root crop. Oh one trivia - in just 1 cup, you get 71% of your Vitamin C requirement (based on 2000 calorie diet)!

How to make this Special Cassava Cake Recipe

Cassava Cake Ingredients

This Cassava Cake has some ingredients, especially the grated Cassava that might not be readily available depending on your locality. First stop is your local Asian store.

Grated Cassava

There are two options here. One is to buy Cassava root/tuber from the supermarket and grate it yourself. It could be a lot of work though, fair warning. The second option is an Asian grocery. Most carry frozen Grated Cassava. Just thaw and you are ready!

Milk

Three kinds of milk! Yes, three! After all, this is a Cake! All three kinds are available in the grocery pantry section (in cans). So far the sizes are all the standard sizes and readily available. Sweetened Condensed Milk is 300 mL or about 10 oz. The Evaporated Milk is 350 mL or 11.5 oz while the Coconut Milk is 400 mL or 13.5 oz.

This recipe kind of really makes it easy, doesn't it? Just dump the entire can of each. No waste or half of the can to sit in the fridge. Oh wait, don't forget to set aside or reserve 1/3 cup of each for the Custard Topping.

Eggs

This is a Cake so of course Milk and Eggs for that creamy dairy flavour and texture (apologies to those with dairy sensitivity). We need a total of 5 eggs! The 3 whole eggs goes to the cake. While the topping needs only the yolk - think smooth custard. Don't throw away the egg whites. We can always find a recipe to put the egg whites in.

Other recipes will probably add the egg whites to the cake. I never tried that in this recipe - as I explained in my Science of Baking article series that baking needs to be exact. I also mentioned in the Leche Flan recipe that the egg white is protein and water and will make the cake harder or firmer. Having said that, this recipe has that perfect soft and firm balance but if you don't mind having it a bit harder, by all means, add the egg whites.

Extras

If you noticed, the All Purpose Flour is in the topping but not in the cake. The Grated Cassava is your "flour" or what provides structure to your baked goodies. The flour in the topping is then to give structure to the milk + egg mixture so the custard sets (vs runny custard).

Then of course, our old trusty Vanilla Extract to enhance the flavour.

Optional

There are 2 optional ingredients. One is the Shredded Young Coconut or Buko in Filipino language. This is the meat of a young or immature coconut. It provides additional texture to your Cassava Cake. Plus who can't resist a Young Coconut. It reminds me of my tropical hometown for sure. I can't remember if you can get them in cans :(. But I am pretty sure that you can find a frozen version of this together with the frozen Cassava in the Asian store.

For the Shredded Cheese as topping - I never served the Cassava Cake that way and I didn't want to change. However when I tried it when I took pictures for this recipe, it was not bad. The saltiness in the cheese kind of provided a balance to the sweet creaminess of the cake. 'nuff said :).

Baking Instructions

Mix and Bake the Cake

Grease a 9x13 pan or baking dish with butter or line the pan with banana leaves if you have access to them. Like many Filipino Kakanin, the traditional way is to serve it rustic style. They are usually cook and/or served in (steamed) banana leaves. The leaves provide additional layer to the aroma and flavour of the native delicacies.

Reserve 1/3 cup from each of the Sweetened Condensed Milk, Evaporated Milk and Coconut Milk for the topping later. There is no harm in mixing them all together in one bowl or cup while setting them aside.

Then get a big bowl to mix the cake in. (I mean big - my largest glass bowl is 2.5 quarts or 2.5 liters and I had trouble stirring the mixture). Combine the Grated Cassava, Granulated sugar and Evaporated Milk. Mix thoroughly until all the sugar is dissolved.

One reason that I separated that step is to ensure that the sugar dissolves completely. The thinnest (or most watery) liquid in the mixture is the Evaporated Milk so the sugar will dissolve better in it.

Then mix everything else - the Condensed Milk, Coconut Milk and 3 eggs (make sure to beat well the eggs).

Pour the mixture into the greased pan or baking dish prepared earlier. Add the 1 cup Shredded Young Coconut, distributing it evenly. Then bake for 50-60 minutes at 325°F or until there is no more liquid on top.

Time for Tips!

I tried baking this cake at 3 different temperatures and the softest irresistible version was at 325°F. Oh, the irresistible adjective was an understatement. I could barely keep my hands off it while I was taking the pictures for this. When I cut off a square piece to stage, I ended up getting 4 squares out - two to stage and the other two... well they quickly and magically disappeared (to you know where).

One more Tip: I am not actively selling this but I tried baking this Cassava Cake Recipe in a glass pan, in a Paderno (heavy-gauged aluminized steel) pan with banana leaves and a stoneware baking dish. The stoneware was the best result.

Mix the Custard Topping

While the cake is in the oven, mix the custard topping by beating 2 egg yolks then add the Flour and the three milk. (I save the white for other recipes like Meringue, Cheese Puto Puti or French Macaron).

Usually I would say to add the Flour to the Evaporated Milk first and make sure it is completely dissolved. Then mix in the Coconut Milk, Condensed Milk and 2 egg yolks into the mixture. However if you mixed the liquid together when setting them aside earlier, it is fine just as long as the flour is completely dissolved. Else you will get dry flour lumps in your custard.

When the top of the cake is set, pour evenly the topping mixture and bake for another 15-20 at 400°F minutes or until the custard is cooked and has turned golden brown.

Remove from oven and let it cool down. Cut into squares and serve. Optional - may be served with shredded cheese on top.