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)



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
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!