Easiest Cassava Cake Ever

Name: Cassava Cake
Prep time: 10 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 ½ cups fresh cassava*; ½ cup coconut milk; 1 tablespoon melted butter; 1 egg; 1 cup evaporated milk; ¼ cup sugar; 1 cup condensed milk; ¼ cup condensed milk; ¼ cup coconut milk; 1 egg yolk; ⅛ cheddar cheese (grated)

Modified: Sep 22, 2025 · Published: Dec 8, 2019 by Lainey · This post may contain affiliate links · 30 Comments

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Cassava Cake is a Filipino delicacy in the Philippines. It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava and it's gluten-free! This is a great dish to bring for potluck or simply eat for an afternoon snack

Love Filipino snacks? Try reader favorites Buko Pandan (Coconut Pand in Pearls), Mango Float, Binignit (Dessert Coconut Soup), or Cassava Bibingka.

a slice of sweet, creamy, and delicoius cassava cake on a white dessert plate

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Top Tips
Substitutions
Variations
Storage
Ingredients
Instructions
Frequently Asked Questions
Cassava Cake

When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy. There are so many different Cassava Cake versions out there, but this is an easy one to start with. Let me know how it goes!

What is Cassava Cake?

It is a very popular dessert in the Philippines made from yuca or tapioca plant. Since the Philippines has wide farmlands, Filipinos plant tapioca as one of their root crops. Tapioca is popularly called Kamoteng Kahoy in the Philippines which means "camote tree" or "tapioca tree".

Cassava cake is a dessert that is very easy to prepare. It can be baked, steamed, or broiled. It just needs some basic mixing skills and you are good to go! The only hard thing to do when making cassava cake is the waiting time since it takes an hour or more to make.

But the waiting is always worth it! When you take a bite of the creamy, soft, and cheesy Cassava cake, you know you are eating one of the best desserts in the Philippines.

delicious slices of cassava cake on a white bowl

Top Tips

For a thinner cassava cake, divide the mixture evenly between two baking dishes and bake. If you’re in the Philippines, you're in luck—fresh cassava roots are readily available at public farmers' markets. Many friendly vendors will even grate the roots for you at a minimal fee, saving you the hassle!
If you love a sweeter cassava cake, you can mix a jar of macapuno strings which you can buy in Asian grocery stores.
If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.

Substitutions

For the Cake:

Fresh Cassava:
- Frozen Grated Cassava: Thaw and drain before use.
- Grated Sweet Potato: Provides a different flavor but similar texture.
- Yam: Another alternative with a comparable texture.
Coconut Milk:
- Almond Milk or Soy Milk: For a non-coconut flavor.
- Evaporated Milk: For a richer, less coconutty flavor.
Melted Butter:
- Vegetable Oil: Provides moisture, though with less flavor.
- Coconut Oil: Adds a subtle coconut flavor.
Egg:
- Flaxseed or Chia Egg: Mix 1 tablespoon of flaxseed or chia seeds with 3 tablespoons of water, let sit until gelatinous.
- Applesauce: Use ¼ cup as a substitute for 1 egg.
Evaporated Milk:
- Regular Milk: For a less creamy texture.
- Cream: For a richer, more decadent result.
Sugar:
- Honey or Maple Syrup: For a natural sweetener.
- Brown Sugar: Adds a caramel-like flavor.
Condensed Milk:
- Sweetened Coconut Milk: For a dairy-free option.
- Homemade Sweetened Condensed Milk: Simmer 2 cups of milk with 1 cup of sugar until reduced by half.

For the Topping:

Condensed Milk:
- Sweetened Coconut Milk: For a dairy-free alternative.
- Maple Syrup: For a different sweetness profile.
Coconut Milk:
- Almond Milk or Soy Milk: For a different flavor.
- Heavy Cream: For a richer, creamier topping.
Egg Yolk:
- Egg White: For a lighter topping.
- Flaxseed or Chia Egg: As a plant-based alternative.
Grated Cheese:
- Shredded Coconut: For a different texture.

Variations

Ube Cassava Cake
- Ingredients: Add 1 cup of ube (purple yam) puree to the cassava mixture and 1 teaspoon of vanilla extract
- Topping: Mix a little ube extract into the topping for added flavor and color.

Coconut and Mango Cassava Cake
- Ingredients: Mix in 1 cup of diced fresh or dried mango into the cassava batter.
- Topping: Garnish with shredded coconut and additional mango chunks.

Matcha Cassava Cake
- Ingredients: Add 2 tablespoons of matcha powder to the cassava mixture for a green tea flavor.
- Topping: Dust with extra matcha powder before serving.

Storage

Store cassava cake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator before serving and check for freshness before consuming.

Ingredients

Cassava

fresh cassava
coconut milk
melted butter
egg
evaporated milk
sugar
condensed milk

For the Topping:

condensed milk
coconut milk
egg yolk
grated cheese

ingredients for the custard topping for cassava cake

Instructions

Before starting the mixing process, preheat the oven to 350F, and don't forget to grease the pan with butter or your trusted non-stick baking spray:

Make sure that you squeeze out all the water or liquid from the grated cassava:

In a large mixing bowl, stir cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk:

adding the wet ingredients to the grated cassava

Mix until well combined then set aside:

mixing the ingredients of the cassava cake

Pour the mixture into a greased pan and bake for 35 minutes:

pouring the cassava cake batter to the baking pan

Meanwhile, prepare the topping ingredients namely, condensed milk, coconut milk, and egg yolk:

custard topping ingredients in a large bowl

Mix thoroughly until well combined, then set aside:

mixed custard topping in a clear large bowl

When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven:

Pour the topping over the cassava and spread it, then bake in the middle racks for 15 to 20 minutes more:

pouring the custard topping on top of the baked cassava cake

Add grated cheese or use a cheese grater to grate a block of your favorite cheese, and cook for another 10 minutes:

adding grated cheese on top of the cassava cake with custard topping

To check for doneness, use a toothpick and if it comes out clean, it's finished baking.

Soft, milky, and creamy - an all-in-one dessert that's so easy to make! You can eat cassava cake warm or chilled. I like to eat them both ways 🙂

taking a slice of cassava cake with a fork

Frequently Asked Questions

What are the differences between steamed cassava cake and stove oven cassava cakes?

Steamed cassava cake is softer and moister with a smooth surface, while oven-baked cassava cake is firmer, with a golden-brown, sometimes crispy top. The choice between them depends on whether you prefer a dense, pudding-like texture or a slightly drier, caramelized crust.

Can I use frozen grated cassava?

Yes, frozen grated cassava can be used. Thaw and drain it well before mixing with other ingredients to prevent excess moisture.

More Delicious Authentic Filipino Food:

Top Hint: It's not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It's best to use a non-stick baking pan or use a non-stick baking spray or slather with butter or margarine.

Comments

4.59 from 12 votes (9 ratings without comment)

Trackbacks

WATCH How To Make Cassava Cake | Filipino Foods And Recipes says:

May 16, 2015 at 12:45 am

[…] If you wanted to create a delicious cassava cake, here’s one easy to follow recipe from Simply Bakings. […]

Reply
Uncle’s Herbs Garden – Maggie K. says:

February 7, 2022 at 2:00 pm

[…] The cassava root can be grated and made into a cake (Filipino dessert that a friend told me about), however the leaves have to be cooked thoroughly to prevent cyanide toxicity! Here is a sample recipe: https://simplybakings.com/cassava-cake/ […]

Reply