Creamy Cassava Cake: The Flourless Treat You’ll Love

Hello, food lovers! Today I’m sharing an incredible and surprising recipe: Creamy Cassava Cake (Bolo de Mandioca). This cake is irresistibly delicious, easy to make, flourless, and whipped up entirely in your blender. I guarantee it will be a hit with the whole family. If you haven’t subscribed to our blog yet, be sure to do so—we share delicious new recipes every single day!

Ingredients for Creamy Cassava Cake:

• 1.75 lbs (approx. 800g) cassava root, peeled
• 4 large eggs
• 1/2 cup coconut oil (or another neutral oil of your choice)
• 1 1/4 cups demerara sugar (or your preferred sweetener)
• 1 3/4 cups total liquid: 3/4 cup coconut milk + 1 cup water (or 1 3/4 cups whole milk)
• 1/2 teaspoon salt
• 1 cup (approx. 100g) shredded dried coconut

How to Make Creamy Cassava Cake:

1. Preheat your oven to 400°F (200°C).
2. Peel the cassava and cut it into small pieces, ensuring you remove any woody fibers.
3. Process the cassava in the blender in batches until you achieve a consistent texture.
4. In a separate step, blend the eggs, oil, sugar, coconut milk/water, and salt until smooth.
5. Gradually add the processed cassava to the liquid mixture, blending until the batter is uniform.
6. Transfer the batter to a large bowl and fold in the shredded coconut.
7. Pour the mixture into a greased and floured baking pan.
8. Bake at 400°F (200°C) for approximately one hour, or until the top is beautifully golden brown.

Pro Tip:

To make processing the cassava easier, do it in small batches and use a ladle to transfer the mixture to your blender.

Prep Time:

Approximately 1 hour.

Yield:

Serves several, depending on the slice size.

Did You Know?

Did you know this Creamy Cassava Cake is naturally flourless and yeast-free? Its unique, dense, and creamy consistency combined with an irresistible flavor makes it a perfect choice for any occasion.

Now that you have the recipe, it’s time to try this wonder in your own kitchen. With a super creamy texture and a flavor profile that perfectly balances cassava and coconut, this cake is guaranteed to be a hit.

If you’re using an electric oven, turn on the top heating element at the end for a deeper golden color. If using a gas oven, it might take a little longer, but be patient—you want that gorgeous golden finish.

I hope this recipe for Creamy Cassava Cake has sparked your appetite! Enjoy every bite and see you for the next recipe!