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Raw cassava/cassava/cassava cake with coconut, without flour

A raw, flourless, 5-ingredient cassava-cassava cake with a crunchy coconut shell.

A raw, flourless, 5-ingredient cassava-cassava cake with a crunchy coconut shell.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:10 + cooling time

Interval: 00:45


1 spatula(s), 1 cutting board(s), 1 bowl(s), 1 wire whisk, 1 pan with a hole in the center (or another pan of your choice)


conventional + food processor + blender (optional, good power)


cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml


– 1.2 kg of cassava/cassava/cassava (for the quantity of peeled cassava see the recipe)

– 100 g of fresh or hydrated grated coconut

– 4 units of eggs

– 2 cups of sugar

– 150g unsalted butter or other butter of your choice, plus a little for greasing


  1. Remove the butter from the refrigerator to use it at room temperature, well softened. If necessary, place it in the microwave for a few seconds to obtain the desired cooking, without melting it.
  2. Separate the utensils and ingredients for the recipe.
  3. Preheat the oven to 180°C.
  4. Generously butter a round baking pan with a hole in the center 25cm in diameter and 10cm high to make an entire recipe (4 portions).
  5. If you don’t buy peeled cassava, peel it. For every 2 servings 500 g of peeled cassava should be used.
  6. Cut the cassava-cassava into smaller pieces, remove the central thread and blend it in a food processor (preferably) or in a blender (check if yours is powerful and divide it into small portions so as not to overload the appliance and grind the entire quantity). Reserve.


CASSAVA, AIPIM OR MACAXEIRA CAKE (this step can be done by hand or in the mixer, as you prefer).

  1. In a bowl, beat the eggs with the sugar using a wire whisk or a mixer until a soft cream forms.

CASSAVA, AIPIM OR MACAXEIRA CAKE (this step must be done by hand):

  1. Add the softened butter little at a time, beating with a whisk after each addition: this procedure is important to guarantee the consistency of the cake.
  2. To the egg and butter mixture, add the grated coconut and the raw cassava/cassava/chopped cassava and mix everything very well with a spatula.


  1. Place the dough in the greased pan, filling at least ½ of the height for a shorter cake or ¾ of the height for a taller cake.
  2. Bake in a preheated oven at 180°C for about 45 minutes (*4 portions – a tall cake) until the cake is cooked inside and golden on the outside.
  3. Do the toothpick test to check if it is cooked. If it comes out dry, remove the cake from the oven and turn off the heat.
  4. Let it cool a little before turning it out.
  5. Once it has cooled, loosen the cake with the help of a knife and remove it from the mold.
  6. Turn the cake upside down onto a serving plate, turn it over again, leaving the crunchy part of the coconut shell facing up.


  1. Serve the cassava cake, cassava or cassava sliced. With a cup of coffee it becomes even more delicious.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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