Simple Cassava Cake Recipe

Cassava is a very popular root in Brazilian cuisine, it can be used in many different ways and in a wide variety of sweet and savory dishes. One of the most popular cassava recipes is the raw cassava cake, a simple treat to accompany breakfast or afternoon tea!

Here at Specialfood I show you how to make a simple cassava cake without wheat flour, perfect for beginners in the kitchen or for those who want to prepare a homemade cake with little effort. On the outside it turns golden and inside it is a moist and creamy cake. In some regions of Brazil it is called raw cassava cake, but whatever you name it, one thing is certain: it's worth preparing and tasting!

Continue here at Specialfood and check out the step-by-step photos of this simple and easy cassava cake recipe. I'm sure everyone at home will like it!

Ingredients for making simple cassava cake:

 1 kilogram of raw cassava

 1½ cups of refined sugar

 1 cup of fresh or dry grated coconut

 ½ cup of milk (120 milliliters)

 4 medium eggs

 2 tablespoons of butter or margarine

 1 teaspoon baking powder

How to make a simple cassava cake:

Turn the oven on at 180ºC. Then peel the cassava (also called cassava in other regions of Brazil) and grate well until you get a mass like the one in the photo. Put this manioc mass on a cloth, roll it up like a little bundle and squeeze it well, to squeeze and eliminate as much liquid as possible. Reserve the cassava.

Tip: remember that cassava flour is not the same as grated cassava, so you cannot use this ingredient to replace grated cassava.

In a mixer or blender, beat eggs with butter, sugar and milk until a smooth, liquid mixture.

Tip: prefer to use free range eggs in this recipe, they make the cake more yellow! If you are lactose intolerant, use lactose-free margarine and coconut milk instead of regular milk.

Then add the grated raw manioc and the grated coconut to the previous mixture and stir until incorporated. Add the sifted yeast and stir lightly.

Tip: you can use fresh or dry coconut, but fresh coconut leaves a more interesting taste in the recipe!

Grease a 15 x 20 cm baking dish or a 20 cm baking tin with a hole and place the cake batter. Place in a preheated oven at 180ºC and bake for 45 minutes or until the cake passes the toothpick test - however remember that this cake doesn't get fluffy, it has a moist and creamy consistency.

Tip: if your cake starts to brown before it's ready, cover it with a sheet of aluminum foil.

After baking until golden, your wheat-free cassava cake is ready! Remove from oven and wait for it to cool before unmolding and cutting to prevent it from breaking.

Serve this delicious raw grated cassava cake for breakfast or your snack, accompanied by coffee or tea. Bon appetit and tell us what you think in the comments!

Want to check out more cassava cake recipes here at Specialfood? See how to do it:

Cassava Cake Creamy

Blended manioc cake

A fluffy blender's cassava cake

If you liked the Simple Cassava Cake recipe, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the custard apple mousse recipe/ mango lassi recipe/ chayote benefits blogpost/ kiwi jam recipe/ mandarin jam recipe.