How to Make Cassava Cake (Traditional & Healthy Version)
Cassava Cake is a beloved dessert from the Philippines, celebrated for its unique, chewy texture and subtly sweet flavor. Made from grated cassava root (locally known as 'kamoteng kahoy'), coconut milk, and a touch of sweetness, this cake is a staple at family gatherings, fiestas, and special occasions. Cassava Cake reflects the Filipino ingenuity in transforming native ingredients into comforting, delicious treats. The dish is often enjoyed for its rich coconut aroma and golden, caramelized topping, making it a favorite among both locals and visitors. Originating from rural regions where cassava is abundantly grown, Cassava Cake showcases the Filipino tradition of maximizing natural produce. Unlike other desserts, it is gluten-free and vegetarian, making it accessible for a wide range of dietary needs. Its moist, dense texture and creamy topping are a testament to the Philippines’ love for coconut-based sweets. Whether served warm or chilled, Cassava Cake brings a taste of Filipino hospitality to every bite, perfectly balancing tradition and health-conscious eating. This recipe offers an authentic, lighter version—ideal for calorie tracking and mindful enjoyment.
Ingredients
- 2 cups Grated cassava root (Kamoteng kahoy, fresh or frozen)
- 1 cup Coconut milk (Gata)
- 1/4 cup Coconut sugar (Healthier alternative to refined sugar)
- 1/2 cup Low-fat evaporated milk (Optional for richer flavor)
- 1 large Egg (For binding)
- 1 teaspoon Vanilla extract (Optional flavor enhancer)
- 1/4 cup Grated cheese (Mild cheese like Edam (local: queso de bola))
- 1 tablespoon Coconut oil (For greasing pan)
- 1/8 teaspoon Pinch of salt (Balances sweetness)
- 2 tablespoons Desiccated coconut (Optional topping for texture)
Step-by-step instructions
Step 1 · Preheat oven to 180°C (350°F)
Preheat oven to 180°C (350°F). Lightly grease a baking pan with coconut oil to prevent sticking.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine grated cassava, coconut milk, coconut sugar, low-fat evaporated milk (if using), egg, vanilla extract, and salt. Mix thoroughly until smooth.
Step 3 · Pour the mixture into the prepared pan and spread evenly
Pour the mixture into the prepared pan and spread evenly. Top with grated cheese and desiccated coconut if desired.
Step 4 · Bake for 20 minutes or until the cake is set and the surface is gol...
Bake for 20 minutes or until the cake is set and the surface is golden brown.
Step 5 · Let the cake cool for 5 minutes before slicing
Let the cake cool for 5 minutes before slicing. Serve warm or chilled for best flavor.
Step 6 · Optional: For a caramelized topping
Optional: For a caramelized topping, broil the cake for an additional 2 minutes after baking.
Step 7 · Garnish with extra grated cheese or coconut flakes before serving
Garnish with extra grated cheese or coconut flakes before serving.
Why this recipe is healthy
This Cassava Cake recipe is a healthy choice due to its use of whole, minimally processed ingredients. By substituting coconut sugar for refined sugars and using low-fat milk, it reduces calorie content while maintaining authentic flavor. The use of cassava root and coconut milk supports cardiovascular health and aids digestion. Its balanced macronutrient profile makes it ideal for calorie-conscious eaters, and being gluten-free, it caters to those with gluten intolerance. The recipe also avoids artificial additives, promoting clean eating habits.
A note on tradition
Cassava Cake is a popular dessert in the Visayas and Mindanao regions, often served during fiestas, family gatherings, and holidays. Its preparation is a communal activity, reflecting Filipino values of togetherness and celebration. The dish highlights the resourcefulness of rural communities, turning locally grown cassava into a delectable treat. Traditionally, Cassava Cake is shared as a gesture of hospitality and is a must-have on dessert tables during festive occasions.