Vietnamese Cassava Cake
You only need 5 ingredients to make this yummy cassava cake. I have kept it simple with just some fragrant toasted sesame seeds on top and it keeps well in the fridge for about a week. This recipe is grain, egg, nut, and dairy-free)
Provided by: Enlightened Foodie
Categories: Vegan Vegetarian Paleo Pescatarian Bread Baked Goods Baking Easy Pack for Lunch Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Back to School Fall Summer Fish-Free Peanut-Free Grain-Free Tomato-Free
Time: 0 min
Yield: 8 servings
Number Of Ingredients: 5
Reviews:
Ingredients:
Prep Time
23 mins
Cook Time
2:33 hours
Total Time
1:15 hours
| 450 gram Cassava | |
| 100 milliliter Coconut Milk | |
| 1/2 cup Coconut Sugar | |
| 1/2 tablespoon Toasted White Sesame Seeds | |
| 1 tablespoon Coconut Oil |
Steps:
| Preheat the oven to 350 degrees F (180 degrees C). | |
| Trim the ends of the cassava and make a slit lengthways to peel off the outer skin. | |
| Peel the Cassava (450 gram). | |
| Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse. | |
| Mix the cassava with Coconut Milk (100 milliliter) and Coconut Sugar (1/2 cup). | |
| Grease a 15cm spring form cake tin with Coconut Oil (1 tablespoon). | |
| Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon. | |
| Sprinkle the Toasted White Sesame Seeds (1/2 tablespoon) on top. | |
| Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean. | |
| Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy! |