There’s something utterly captivating about the blend of flavors and textures in a Vegan Cassava Cake. It evokes memories of sun-soaked afternoons and family gatherings while offering a delightful twist on traditional cakes. When I first came across cassava in the local market, I wasn’t sure how to transform it into something marvelous. But after a little experimentation and some happy kitchen accidents, this recipe turned into a cherished favorite among my friends and family.
Imagine the sweet aroma of coconut mingling with the warm notes of vanilla as this cake bakes to golden perfection. Its creamy, rich texture and deliciously caramelized topping create a divine experience that will leave you and your guests craving more. Not only is this cake a showstopper, but it’s also refreshingly simple to prepare, making it perfect for both seasoned chefs and those looking for an easy yet impressive treat. So, grab your ingredients, and let’s embark on this delightful culinary adventure together!
Why is this Vegan Cassava Cake a Must-Try?
Unforgettable Flavor: The combination of coconut and vanilla creates a taste that dances on your palate, making every bite a joyful experience.
Easy to Make: This recipe is incredibly straightforward, perfect for both novice cooks and experienced chefs looking for a delightful treat.
Versatile Additions: Customize with optional add-ons like macapuno strings or shredded vegan cheese to make it truly your own!
Crowd-Pleasing Delight: It’s a guaranteed hit, impressing family and friends at any gathering with its unique flavor and beautiful presentation.
Guilt-Free Indulgence: Enjoy the richness without the guilt; this cake is 100% vegan and made with wholesome ingredients!
Vegan Cassava Cake Ingredients
For the Cake Base
• Frozen grated cassava – 908 grams, defrosted; this is the star ingredient that gives the cake its unique texture.
• Full-fat coconut milk – 403 grams; adds richness and a delightful coconut flavor.
• Vegan sweetened condensed milk – 1 can (note: this will be divided for topping) – brings sweetness and creaminess to your cake.
• Vegan butter – 56 grams, melted; helps bind everything together while adding a smooth buttery taste.
• Salt – ½ teaspoon; enhances the sweetness and balances the flavors.
• Vanilla extract – 1 teaspoon; introduces a warm, aromatic note that complements coconut perfectly.
• Brown sugar – 75 grams, lightly packed; adds depth and a hint of caramel flavor.
Optional Add-Ons
• Macapuno strings – add for a unique texture and a hint of sweetness.
• Young coconut meat – brings freshness and a chewy bite to the cake.
• Desiccated coconut – sprinkle for added coconut flavor and texture.
• Shredded mild vegan cheese – substitute for a savory twist that balances sweetness.
For the Topping
• Vegan sweetened condensed milk – 105 grams, divided from the main ingredients; for a deliciously creamy topping.
• Full-fat coconut milk – 120 grams; works wonderfully with cornstarch to create a silky topping.
• Cornstarch – 1 ½ tablespoons; thickens your topping mixture for a delightful finish to your Vegan Cassava Cake.
How to Make Vegan Cassava Cake
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Preheat your oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper to ensure easy removal after baking.
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Set aside ⅓ cup of the vegan sweetened condensed milk for later use as a topping. This step will add an extra layer of sweetness.
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Mix together the full-fat coconut milk, the remaining sweetened condensed milk, melted vegan butter, salt, vanilla extract, and brown sugar in a large bowl. Stir until the sugar has completely dissolved, forming a wonderfully creamy base.
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Combine the defrosted grated cassava into the mixture. Stir until you achieve a thick batter, then fold in any optional add-ons you’d like to personalize your cake with, such as macapuno strings or desiccated coconut.
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Pour the batter into the prepared baking pan, spreading it evenly. Bake for 1 hour or until the edges turn golden brown and the center is set, filling your kitchen with heavenly aromas.
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Whisk together the coconut milk and cornstarch in a small bowl until fully dissolved. Mix in the reserved sweetened condensed milk and set this topping aside for later.
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Remove the cake from the oven once fully baked. Turn off the oven, and immediately pour the coconut milk mixture over the top, covering the cake generously.
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Broil your cake by moving the rack to the second to top position and setting the oven to broil on high. Watch carefully and let the topping caramelize for a few minutes without burning it.
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Cool the cake in the baking dish to set. Once cooled, cut it into squares and serve, enjoying the rich flavors and delightful textures.
Optional: Dust with extra desiccated coconut for a decorative touch.
Exact quantities are listed in the recipe card below.
Vegan Cassava Cake Variations
Feel free to get creative and personalize your Vegan Cassava Cake with these exciting twists!
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Gluten-Free: Use a gluten-free all-purpose flour blend instead of any regular flour to make this a gluten-free delight while keeping it moist.
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Chocolate Delight: Add 50 grams of cocoa powder to the batter for a rich chocolate flavor that complements the sweetness of coconut.
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Nutty Crunch: Stir in a handful of chopped nuts, like walnuts or almonds, for added texture and a delightful crunch that contrasts with the cake’s smoothness.
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Citrus Burst: Incorporate the zest of one orange or lemon into the batter for a zesty brightness that elevates the overall flavor profile beautifully.
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Tropical Twist: Add pineapple chunks or mango pieces to the batter for a fruity twist that brings a refreshing tropical vibe to your cake.
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Spicy Kick: Mix in a pinch of cayenne pepper or cinnamon for a hint of heat and spice, creating an unexpected and exciting flavor contrast.
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Caramel Drizzle: After broiling, top with a homemade vegan caramel sauce for an added layer of indulgence that guests will love.
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Creamy Filling: For a surprise, sandwich layers of the cake with vegan whipped cream or a coconut cream for a decadent treat that’s perfect for celebrations.
Make Ahead Options
These Vegan Cassava Cake preparations are perfect for meal prep enthusiasts! You can mix the batter up to 24 hours in advance and refrigerate it (this helps the flavors meld beautifully). To ensure the cake maintains its delightful texture, cover the mixing bowl tightly with plastic wrap before chilling. You can also prepare the coconut topping mixture ahead and keep it in a separate container for up to 3 days. When you’re ready to bake, simply pour the batter into your prepared pan, bake, and follow the finishing steps for broiling the topping just before serving. This way, you’ll enjoy a fresh, warm cake with minimal effort, making it a fantastic option for busy weeknights or special gatherings!
Expert Tips for Vegan Cassava Cake
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Measure Accurately: Ensure you weigh the cassava and coconut milk correctly. Inaccurate measurements can lead to different textures and consistency in your Vegan Cassava Cake.
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Thaw Cassava Fully: Make sure your grated cassava is completely defrosted before mixing. If it’s still icy, it may clump in the batter and affect baking.
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Watch the Broiler: When broiling the topping, keep a close eye on the cake to prevent burning. A few minutes is all it takes for that beautiful caramelization on your Vegan Cassava Cake!
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Let it Cool: Allow the cake to cool completely in the pan before cutting. This helps it set properly and avoids a messy serving.
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Try Variations: Feel free to mix in different add-ons like young coconut meat or desiccated coconut for exciting flavors and textures that reflect your personal touch.
How to Store and Freeze Vegan Cassava Cake
Fridge: Keep your Vegan Cassava Cake in an airtight container for up to 5 days. This helps maintain its moist texture while allowing the flavors to meld beautifully.
Freezer: For longer storage, freeze slices of the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: To serve, simply reheat individual slices in the microwave for about 30 seconds. Alternatively, warm in the oven at 350°F for about 10-15 minutes for a freshly baked taste.
Serving Tip: Enhance your cake by drizzling some extra vegan sweetened condensed milk on top after reheating for a deliciously rich experience!
What to Serve with Vegan Cassava Cake?
Pair this delightful treat with options that elevate its tropical flavors and creamy texture into a satisfying meal experience.
- Tropical Fruit Salad: A vibrant mix of mango, pineapple, and papaya that adds a refreshing contrast to the rich cake.
- Coconut Whipped Cream: Light and airy, this topping enhances the coconut flavors in the cake while adding a touch of luxury.
- Chai Latte: The warm spices in chai beautifully complement the sweetness of the cake, creating a cozy pairing for afternoon tea.
- Ice Cold Coconut Water: This hydrating drink refreshes the palate and pairs perfectly with the tropical notes of cassava and coconut.
- Almond Biscotti: Crunchy and nutty, biscotti adds a delightful textural contrast when enjoyed alongside a slice of cake.
- Matcha Green Tea: The earthiness of matcha balances the sweetness of the cake, offering a unique flavor combination that’s both stimulating and soothing.
- Chilled Hibiscus Tea: This floral and tangy drink pairs beautifully with the sweet and creamy cake, making for a memorable serving option.
- Mango Sticky Rice: A classic dessert that plays well with the tropical theme, it offers a similar richness while being a delightful side treat.
Vegan Cassava Cake Recipe FAQs
How do I choose ripe cassava?
When selecting cassava, look for firm and unblemished roots. The skin should be smooth, and avoid any that have dark spots or signs of decay. Fresh cassava should feel heavy for its size and not have any cracks.
What’s the best way to store leftover Vegan Cassava Cake?
Absolutely! Store your Vegan Cassava Cake in an airtight container in the fridge for up to 5 days. This keeps it fresh and moist. If you’re not planning to eat it all within that time, consider freezing it.
Can I freeze Vegan Cassava Cake? How?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight for the best texture.
Why did my cake turn out too dry or too wet?
Very! A dry cake could be due to overbaking or too much cassava compared to the wet ingredients. Make sure to follow the measurements closely. If it’s too wet, check if the cassava was properly defrosted and mixed in as it should be thick—consistency matters!
Are there any allergies I should consider with this recipe?
Definitely! This Vegan Cassava Cake is free from common animal allergens, but if you’re cooking for someone with a specific allergy, always double-check the brands of coconut milk and vegan condensed milk, as these can sometimes contain trace allergens.
Can I add different ingredients to personalize it?
Absolutely! Feel free to fold in extras like shredded coconut or even a bit of cocoa powder for a chocolate twist. Just ensure any add-ins complement the overall flavor profile of the Vegan Cassava Cake. The more the merrier!
Irresistible Vegan Cassava Cake for Your Sweet Tooth Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper.
- Set aside ⅓ cup of the vegan sweetened condensed milk for later use as a topping.
- Mix together the full-fat coconut milk, the remaining sweetened condensed milk, melted vegan butter, salt, vanilla extract, and brown sugar in a large bowl. Stir until the sugar has completely dissolved.
- Combine the defrosted grated cassava into the mixture. Stir until you achieve a thick batter, then fold in any optional add-ons you'd like to personalize your cake with.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 1 hour or until the edges turn golden brown and the center is set.
- Whisk together the coconut milk and cornstarch in a small bowl until fully dissolved. Mix in the reserved sweetened condensed milk.
- Remove the cake from the oven. Immediately pour the coconut milk mixture over the top, covering the cake generously.
- Broil your cake by moving the rack to the second to top position and setting the oven to broil on high. Watch carefully and let the topping caramelize for a few minutes.
- Cool the cake in the baking dish to set. Once cooled, cut it into squares and serve.