Name: Dairy-free Egg-free Cassava cake
Prep time: 10 min
Cook time: 1 h
Yield: 10
Cuisine: Dairy-free
Ingredients: 1 can coconut milk ((400mL)); 1 can coconut cream ((560mL)); 2 packages grated cassava ((454g frozen bags found in Asian grocery stores)); 1 1⁄2 cup sugar

Dairy-free Egg-free Cassava cake

This vegan version of Filipino cassava cake is just as rich, creamy and delicious as the original.

CourseDesserts
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
10	10minutes

Cook Time

1hour

Servings	Prep Time
10	10minutes

Cook Time

1hour

Ingredients

1can coconut milk(400mL)
1can coconut cream(560mL)
2packages grated cassava(454g frozen bags found in Asian grocery stores)
1 1⁄2cup sugar

Instructions

Preheat oven to 375F
Place defrosted grated cassava, coconut milk, half can of coconut cream and 1 cup of sugar in a large bowl. Mix with a spoon until sugar is dissolved.
Pour mixture into lasagne dish lined with parchment paper. Bake uncovered on centre rack for 45 minutes, until the mixture is solid.
Mix 1/2 cup of sugar into the remaining coconut cream until sugar is dissolved. Pour on top of cake.
Place cake back into oven and broil until the top layer is caramelized – around 5-10 minutes, depending on your oven.

Recipe Notes

If you cannot find coconut cream, you can use 2 cans of coconut milk instead and the recipe will turn out fine.

If you are not able to find grated cassava, you can make it yourself with fresh cassava root. Simply peel and grate, or use a food processor.