5 INGREDIENTS • 10 STEPS • 45MINS

Vietnamese Cassava Cake

Name: Vietnamese Cassava Cake
Total time: PT2700.0S
Yield: 8
Ingredients: 450 gram Cassava; 100 milliliter Coconut Milk; 1/2 cup Coconut Sugar; 1/2 tablespoon Toasted White Sesame Seeds; 1 tablespoon Coconut Oil

Recipe

4.5

4 ratings

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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Vietnamese Cassava Cake

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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

2 cups

Cassava, grated

1/3 cup

Coconut Milk

1/2 cup

Coconut Sugar

or Honey

2 tsp

Toasted White Sesame Seeds

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

Vietnamese Cassava Cake

Save

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 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.