Cassava Cake—also called puba cake in Brazil—is a moist, naturally gluten-free afternoon treat made with finely grated cassava. Grab a coffee and bake this crowd-pleaser today!
Ingredients for Cassava Cake:
- 1 lb frozen grated cassava (thawed and squeezed dry);
- 2 cups whole milk;
- 1¾ cups canned coconut milk (full-fat);
- 1½ cups granulated sugar;
- 10 Tbsp unsalted butter, melted;
- 4 large eggs;
- 1 tsp salt.
How to make Cassava Cake:
- Blend all ingredients in a high-speed blender until silky and pourable.
- Butter and flour a 9-inch round cake pan; pour in the batter.
- Bake in a pre-heated 425°F oven for 40 min, or until a toothpick comes out clean.
- Cool completely in the pan, then unmold and slice.
Serving ideas:
Enjoy plain or top with guava jelly, coconut frosting, or a thin layer of cream cheese glaze. Perfect with a fresh pot of coffee!
About cassava (yuca):
Cassava is grated, rinsed, and lightly fermented to create a pliable “massa puba” in Brazil. Frozen grated cassava, sold in 1-lb bags at Latin markets, is the easiest U.S. substitute and keeps the cake moist for days.
Leftover cake keeps 5 days refrigerated or 2 months frozen.
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