Cassava Cake

Cassava Cake

cassave cake

 

Have you become acquainted with cassava yet? Well….I think it’s time.  This incredible root, with way too many names (tapioca, manioc, yucca and CASSAVA) brings an amazing texture to the palate, and is quite nutritious too!  Full of fiber, complex carbohydrates and vitamin C, cassava is a healthy whole food!  Pairing carbohydrates with healthy fats like in this recipe- makes cassava cake a ‘balanced treat’, that will have less of an impact on blood sugar that simply sugary treats without fats.

Cassava is native to tropical climates like South America and South Asia.  While picking up the frozen cassava at my local Asian food store, I ran into a Filipino women who told me that cassava cake is a “Filipino delicacy”, she was excited I knew about it, and how to make it.  Now I will pass on this special treat to you. I learned it from a good friend of mine who is Chinese-American years ago, and we instantly fell in love with it. I have adapted it a bit to make it Paleo-friendly, and allow for a dairy free option.

The best part of this dessert, besides it being grain, dairy, soy, and nut free is, IT IS SO EASY TO MAKE!!  This is my kind of cake folks. Easy-peasy. One bowl, one baking dish….and you’re done!  The only downside is waiting for it to finish baking, because you won’t be able to handle how A-MAZING your house will smell!!   Words can not describe the amazing texture of this cake- you just have to try it to experience its wonder!

Enjoy!

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RECIPE:

2 packages shredded cassava (16 ounces each), thawed (can find at Asian food store)

1 C. coconut sugar (1.1/4 C if you’re really a sweet tooth)

1 can coconut milk (full-fat)

2 eggs

5 T. melted butter (or coconut oil works great for DF option)

1/4 t. real salt

1.5 t. real vanilla extract

  1. Preheat oven to 375 degrees.
  2. Grease a 8X13 glass pan.
  3. Whisk all ingredients together in a large bowl until combined.
  4. Pour into baking dish and bake for approximately 45 minutes or until the top is golden brown.
  5. Cool completely before cutting into squares.  Serve with fresh fruit for an unbelievably tasty treat!

 

cassava cake

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About Mindful Mama

Real food lover. Follower of Jesus Christ. Passionate about helping to heal and maintain family's health. Sister. Daughter. Nurse. Avid reader. Emotional. Being part of a birth experience exhilarates. Thrives off of genuine relationships. Verbal processor. Learner of cultures. Bearing the scars of motherhood. Disorganized, messy cook. Drawn to bold colors. Forgiven and loved. Music speaks the words the heart. Radical. Lacking boundaries. Moved by "the least of these". Advocate for orphans. Devoted to friends. Basking in GRACE. Mindful Mama.

2 Responses

  1. I’m sold! Going to buy the ingredients today as I’ll be in the area of the Asian market. I also love the fact that I don’t have to invest in, or eat, any unusual gluten-free flours. I love tapioca…and coconut, so really looking forward to this tropical treat. Thanks Lauren!

    • So excited for you!! You are sure to enjoy it! I hope it turns out great- report back your results! It is definitely a staple in our family, even for our non-gluten free family because of it’s incredible texture!