Go Back

Cassava Cake

Debbie Domingo
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine Filipino


  • 9 x 13 inch Baking Dish


Cassava Base

  • 1 packet (454g) Frozen Grated Cassava, Defrosted
  • ½ cup (105g) Organic Cane Sugar
  • 1 cup (246g) Full Fat Coconut Milk
  • 2 tsp (5g) Vanilla Extract 
  • 2 tbsp  (25g) Melted Vegan Butter
  • Cooking spray for baking (coconut or canola)

Coconut Caramel Topping

  • ¼ cup (50g) Coconut Cream
  • ¼ cup (50g) Coconut Condensed Milk

Optional Toppings

  • Grated Vegan Cheddar Cheese
  • Coconut Shreds
  • Cinnamon


  • Preheat oven to 375°F/190°C. Line a baking dish with parchment paper and spray with cooking oil.
  • Remove the grated cassava from packet and place in medium size mixing bowl.
  • Mix in cane sugar, vanilla extract and melted butter. Whisk together.
  • Bake in oven for 40-45 minutes or until batter has set or has slightly turned to a light golden color.
  • While the cassava base is baking, in a small mixing bowl, whisk together coconut cream and condensed milk until well combined.
  • Once the cassava base has set, remove from the oven. Pour coconut caramel mixture onto cassava base. Spread an even layer until the entire mixture has been poured.
  • Add desired toppings.
  • Set the oven to broil on low for 15-20 minutes or until the coconut caramel topping has turned brown in color and caramelized.
  • Allow cassava cake to cool on cooling rack for 2 hours before serving.


Vanilla extract recipe available here.
Grated cassava (frozen) can be found in most Asian/Filipino markets. You can also use whole cassava and grate them by hand.
Ensure that you are using full fat coconut milk as any low fat substitute will compromise the texture and taste.
If you cannot find coconut condensed milk for the caramel sauce, you can always substitute with a 1/4 cup (60 g) of organic brown sugar.
Keyword Breakfast, Picnic, Snack, Sweet, Tea Cake