Sweet, chewy, and supremely delicious, the Soft Cassava Cake is a dessert that undoubtedly wins hearts at every special occasion. Originating from the Philippines, this dessert carries the smooth texture of a cake and the delightful taste of a sweet delicacy, perfect for celebrations and everyday dessert endeavors! Go on, give it a shot. We promise you, it���s totally worth it.
This Soft Cassava Cake recipe has a unique charm to it. With just a single bite, you feel a burst of creamy sweetness, and its richness elevates the overall dessert experience. What���s more, it’s just the right kind of sweet to make your festive occasions even more special.
Even the prep is as easy as pie. Don’t believe us? Have a look:
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 80 minutes
- Servings: 12
- Yield: One 9×13 inch cake
So shall we get started? Let���s head straight to the ingredients and equipment you���ll need.
Ingredients & Equipment You’ll Need
- 2 packages of grated cassava
- 2 cans of condensed milk
- 2 cans of evaporated milk
- 6 eggs
- Sugar
- Baking equipment: Mixing bowl, baking pan, and whisk
Here, cassava is the main star that gives the cake its distinct texture and taste. The condensed milk and eggs add creaminess and richness to the cake. And if you want to cut down on sweetness, try using unsweetened condensed milk or sugar-free sweetener as substitutes.
How To Make Soft Cassava Cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- In a bowl, combine grated cassava, condensed milk, evaporated milk, and eggs. Mix until it gets a smooth texture.
- Pour the mixture into the baking pan and level the surface with a spatula.
- Bake for about 1 hour or until the top starts turning gold. Let it cool before serving the delicious Soft Cassava Cake.
Tips For The Best Results
- Ensure the cassava is finely grated to achieve that desired soft and chewy texture.
- Don���t rush the cooling process. It will help in enhancing the taste and texture.
Storage Tips
- You can refrigerate the Soft Cassava Cake for about 1 week. Just be sure to wrap it well with cling film to avoid drying out.
- Try to consume within 3 days for the best taste and flavor though!
Frequently Asked Questions
Q: Can I use cassava flour instead of grated cassava?
A: Yes, but it might slightly change the texture and taste.
Q: Can the eggs be omitted in this recipe?
A: Yes, you can replace eggs with flax eggs for a vegan version.
Q: Is the Soft Cassava Cake gluten-free?
A: Absolutely! The dessert is completely gluten-free.
Q: Can it be made dairy-free?
A: Yes, you can use alternatives like coconut milk to make it dairy-free.
Q: How to store the cassava cake if not consumed immediately?
A: Wrap it well and store in the refrigerator for maximum freshness.
Nutritional Facts of Soft Cassava Cake
The Soft Cassava Cake carries about 300 calories, 10 grams of protein, and impressive calcium and vitamin C levels. The exact values can vary based on portion sizes and ingredient brands.
This Soft Cassava Cake Recipe is a wonderful delight, not just for special occasions but any day of the year. Whether it’s to satisfy a sweet tooth or impress your guests, this cake never disappoints. Serve it with a cup of hot coffee or a scoop of vanilla ice cream, and brace yourself for a blissful dessert experience!
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