Cassava cake is a beloved Filipino dessert that delivers big flavor with minimal effort. It’s not your typical sponge cake—this treat has a soft, chewy center like mochi, slightly crispy edges, and a warm, comforting sweetness.
And the best part? You only need three ingredients and less than a minute to mix it all together. Yes, really. This is the kind of cake that’ll have your guests asking, “You made this from scratch?”
Wait—Did You Say 40 Seconds?
Yes! Thanks to ready-to-use ingredients and no fancy equipment, the batter comes together in just 40 seconds. While baking still takes a bit of time (about 45–50 minutes in the oven), the actual prep is lightning-fast. It’s perfect for busy evenings, lazy Sundays, or those “I need dessert now” moments.
Only 3 Ingredients You Need
You won’t believe how simple this is:
1. Grated Cassava
Cassava is a tropical root vegetable—naturally starchy and perfect for gluten-free baking. You can find it frozen and pre-grated at most Asian or international markets.
2. Coconut Milk
Creamy and rich, coconut milk gives the cake a subtle tropical flair and smooth texture. It pairs perfectly with the chewy cassava.
3. Sweetened Condensed Milk
This acts as your sugar and binder, giving the cake its sweet, gooey goodness without any extra effort.
Optional Add-ins: Try mixing in shredded coconut, vanilla extract, or even crushed pineapple for a fun flavor twist!
How to Make This Cassava Cake?
Step 1: Prep Your Cassava
If using frozen grated cassava, thaw it completely, rinse, and squeeze out excess moisture. This helps improve texture and prevents sogginess.
Step 2: Mix the Ingredients
In a mixing bowl, combine:
- 2 cups grated cassava
- 1 cup coconut milk
- 1 can sweetened condensed milk
Stir everything together until smooth—this takes less than a minute!
Step 3: Bake It Up
Pour the batter into a greased 8×8″ baking dish and bake at 325°F (163°C) for 45–50 minutes, or until the top turns golden and slightly crispy.
What Makes Cassava Cake So Special?
- Unique Texture: Chewy, dense, and almost pudding-like in the center.
- Naturally Gluten-Free: No flour needed—cassava does it all.
- Egg-Free & Dairy-Free Options: Use coconut condensed milk for a vegan version.
- Totally Tropical: Coconut and cassava bring major island vibes to your plate.
Tips to Make It Even Better
- Add a pinch of salt to balance the sweetness.
- Drizzle with latik (caramelized coconut cream) or condensed milk before serving.
- Top with toasted coconut flakes or crushed nuts for texture.
- For a party-ready version, bake it in mini muffin tins for individual servings!
How to Store Leftovers (If You Have Any)
Cassava cake stays great in the fridge for up to 4 days. Just cover it tightly or store in an airtight container. Reheat slices in the microwave for a few seconds to bring back that fresh-baked warmth.
Final Slice 🍰
This 3-ingredient Filipino cassava cake is proof that dessert doesn’t need to be complicated to be delicious. In just 40 seconds of mixing and under an hour of baking, you get a soft, rich, tropical treat that’s both comforting and impressive. Whether you’re Filipino or trying cassava cake for the first time, one bite and you’ll be hooked.
