Creamy cassava cake: without milk and without flour, perfect

A cassava cake with traditional flavors, without milk or flour, with the perfect creamy consistency – easy to prepare

A creamy and moist cake, prepared with cassava and coconut, with the consistency of a pudding, without milk and flour

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:30 + time to cook and cool the cassava

Intermission: 01:00

TOOLS

1 pan(s) (rectangular), 1 frying pan(es), 1 cutting board(s), 1 plate(s)

EQUIPMENT

conventional + blender

METERS

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

Ingredients CREAMY CASSAVA CAKE

– 700 g of peeled and cooked cassava/cassava/cassava

– 100g unsalted butter + a little to grease the pan

– 3 units of eggs

– 200 ml of coconut milk

– 1 cup(s) of sugar + a little to sprinkle the mold

– salt to taste (pinch)

PREPARATION:

1. For the complete recipe (4 portions) use an 18 x 28 cm baking pan.
2. Grease the pan with butter and sprinkle with sugar.
3. Remove the butter from the refrigerator so that it is at room temperature.
4. Start by cooking the cassava (see preparation).

PREPARATION:

Cassava – Cooking:

1. Peel and wash the cassava well and cut it into small pieces.
2. Place it in a pan and cover it with water – 2 fingers above the height of the cassava.
3. Cover the pan and place it over high heat.
4. When it boils, reduce the heat to medium and cook for about 20 minutes or until very soft (this time may vary depending on the quality of the cassava).
5. Turn off the fire.
6. Drain the cassava, place it on a plate, remove the central fillet and, while still hot, mash it with a fork.
7. Let it cool.

Creamy cassava cake – preparation of the dough:

1. Preheat the oven to 180°C.
2. Place the eggs, butter, coconut milk, sugar and a pinch of salt in the blender and blend until you obtain a smooth and homogeneous mixture.
3. Gradually add the chopped, cold cassava and beat after each addition to mix well.

Creamy cassava cake – COOKING:

1. Transfer the dough into the previously greased and floured pan.
2. Place in a preheated oven at 180°C and cook for about 1 hour, or until the center of the cake comes out clean when tested with a toothpick.
3. Turn off the oven, remove the pan and shake it to see if it has loosened.
4. Turn the cake out onto a cutting board and let it cool.

FINALIZATION AND ASSEMBLY:

1. Cut the creamy cassava cake into squares or rectangles for serving.

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

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

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.