Gluten-Free Creamy Cassava Cake
A beloved Filipino dessert that combines dense, moist cassava with a silky custard layer. The base is enriched with condensed and evaporated milk for sweetness and texture, while the custard topping adds luxurious creaminess. Baked in two stages to achieve a tender crumb and caramelized golden finish. Serve warm or chilled at celebrations, fiestas, or as a homestyle treat. This version uses the traditional milk combination that makes it distinctly rich and indulgent.
Ingredients
- 32 ounces cassava, frozen grated, thawedgrated parsnip or yam1:1texture shift
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- 14 ounces condensed milk, canned
- 12 ounces evaporated milk, canned
- 13 ½ ounces coconut milk, canned
- 5 tablespoons brown sugar
- 2 whole eggs
- 2 egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons milk
- butter or cooking spray, for pan(optional)
Instructions
- 1
Preheat oven to 375F. Grease a 9-inch square baking pan.
- 2
Combine grated cassava, three-quarters each of condensed milk, evaporated milk, and coconut milk with brown sugar and whole eggs. Mix until sugar dissolves.
- 3
Pour into pan and bake until a toothpick inserted in center comes out clean.
- 4
Whisk cornstarch with milk until dissolved. Add remaining condensed milk, evaporated milk, coconut milk, and egg yolks. Whisk until smooth.
- 5
Pour custard over baked layer and bake until golden and set.
Tips
Thaw cassava fully and squeeze out excess moisture before mixing to prevent a soggy base layer.
Bake the custard only until it turns golden; overbaking causes it to separate and become watery.
For extra richness, use full-fat coconut milk and whole milk instead of lower-fat options.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days.
Bake the cassava base layer a day ahead; add custard and complete baking just before serving for the best texture and appearance.
Serve warm or chilled. Cut into squares and serve as-is, or with coffee or tea.
Common Mistakes
Skip mixing the base thoroughly to avoid pockets of undissolved sugar and uneven texture
Don't overbake the custard layer to prevent it from curdling and separating
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use fresh cassava instead of frozen?
Yes, peel and grate fresh cassava the same way, but it must be fully cooked before eating. The recipe assumes frozen cassava is starch-ready; fresh may require brief boiling first.
What if the custard looks curdled or separated after baking?
This happens if baked too long or at too high heat. The custard sets quickly; check at 15 minutes. If it separates, the cake is still edible but texture suffers slightly.
How long will cassava cake keep, and can I freeze it?
Refrigerate for 3 days in an airtight container. Freezing is not recommended because the custard layer becomes grainy and separates upon thawing.