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SideChef
Recipes
Vietnamese Cassava Cake
Recipe

5 INGREDIENTS • 10 STEPS • 45MINS

Vietnamese Cassava Cake

4.5
4 ratings
Editor's Choice
Editor's Choice
You only need 5 ingredients to make this yummy cassava cake. I have kept it simple with just some fragrant toasted sesame seeds on top and it keeps well in the fridge for about a week. This recipe is grain, egg, nut, and dairy-free)
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
You only need 5 ingredients to make this yummy cassava cake. I have kept it simple with just some fragrant toasted sesame seeds on top and it keeps well in the fridge for about a week. This recipe is grain, egg, nut, and dairy-free)
45MINS
Total Time
$0.37
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cassava
2 cups
Cassava, grated
Coconut Milk
1/3 cup
Coconut Milk
Coconut Sugar
1/2 cup
Coconut Sugar
or Honey
Toasted White Sesame Seeds
1/2 Tbsp
Toasted White Sesame Seeds
Coconut Oil
1 Tbsp
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
176
Fat
5.0 g
Protein
2.4 g
Carbs
33.0 g
Add to plan
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Vietnamese Cassava Cake
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Trim the ends of the cassava and make a slit lengthways to peel off the outer skin.
step 2 Trim the ends of the cassava and make a slit lengthways to peel off the outer skin.
step 3
Peel the Cassava (2 cups).
step 3 Peel the Cassava (2 cups).
step 4
Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse.
step 4 Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse.
step 5
Mix the cassava with Coconut Milk (1/3 cup) and Coconut Sugar (1/2 cup).
step 6
Grease a 15cm spring form cake tin with Coconut Oil (1 Tbsp).
step 7
Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon.
step 8
Sprinkle the Toasted White Sesame Seeds (1/2 Tbsp) on top.
step 8 Sprinkle the Toasted White Sesame Seeds (1/2 Tbsp) on top.
step 9
Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean.
step 9 Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean.
step 10
Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy!
step 10 Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy!
Tags
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Breakfast
Dairy-Free
Gluten-Free
Asian
Back to School
Shellfish-Free
Vegan
Fall
Vegetarian
Dessert
Summer
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