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)
Total Time
45min
4.5
4 Ratings
Author: Enlightened Foodie
Servings:
8
Ingredients
•
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
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Trim the ends of the cassava and make a slit lengthways to peel off the outer skin.
3.
Peel the Cassava (2 cups).
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.
5.
Mix the cassava with Coconut Milk (1/3 cup) and Coconut Sugar (1/2 cup).
6.
Grease a 15cm spring form cake tin with Coconut Oil (1 Tbsp).
7.
Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon.
8.
Sprinkle the Toasted White Sesame Seeds (2 tsp) on top.
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.
10.
Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy!
Nutrition Per Serving
CALORIES
176
FAT
5.0 g
PROTEIN
2.4 g
CARBS
33.0 g
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