If you’re craving something wonderfully sweet, comforting, and unique, then this No-Bake Cassava Cake Recipe is about to become your new favorite dessert. It’s a luscious Filipino treat that brings together the creamy goodness of coconut and the subtly sweet, tender texture of grated cassava in a way that’s both surprisingly simple and irresistibly delicious. The best part? You don’t have to bake it in the oven; steaming keeps it perfectly moist and rich. Trust me, once you make this no-bake cassava cake, you’ll wonder why you ever complicated cassava recipes before!
Ingredients You’ll Need
These ingredients are delightfully straightforward yet essential for achieving the perfect balance of creamy texture, sweetness, and that signature coconut flavor that makes this dish so special.
- 2 cups grated cassava: Fresh or frozen (thawed) grated cassava forms the hearty base of the cake with its slightly nutty flavor and chewy texture.
- 1 cup coconut milk: Adds rich creaminess and a subtle tropical aroma that pairs beautifully with the cassava.
- ¾ cup sweetened condensed milk: Provides sweetness and a dense, luscious mouthfeel.
- ½ cup evaporated milk: Balances the sweetness with a light creaminess and keeps the texture smooth.
- ¼ cup sugar: Enhances overall sweetness, adjusting for your personal taste if needed.
- 1 large egg: Helps bind the ingredients together for a firm yet tender cake.
- 1 teaspoon vanilla extract: Introduces warm, fragrant notes that elevate the cake’s flavor.
- ¼ teaspoon salt: Essential to balance sweetness and bring out the natural flavors.
- For the topping: ½ cup coconut cream, ¼ cup sweetened condensed milk, and 1 tablespoon cornstarch (dissolved in 2 tablespoons water) create the silky, luscious topping that crowns the cake perfectly.
How to Make No-Bake Cassava Cake Recipe
Step 1: Prepare the Cassava Mixture
Start by combining all your base ingredients in a large mixing bowl: grated cassava, coconut milk, sweetened condensed milk, evaporated milk, sugar, the egg, vanilla extract, and salt. Stir everything thoroughly until the mixture is silky smooth and every ingredient is fully incorporated. This is where the magic begins, as the cassava absorbs the milky sweetness, promising a texture that’s chewy and moist without being dense.
Step 2: Steam the Cake Base
Next, pour the cassava mixture into a greased 8-inch non-stick skillet or a heatproof pan designed to fit inside your steamer. Cover it tightly with foil to trap the steam and cook it over medium heat for about 45 to 50 minutes. You’ll know it’s done when the cake feels firm and set to the touch. This steaming step gently cooks the ingredients without drying them out, preserving that perfect melt-in-your-mouth sensation.
Step 3: Prepare the Topping
While the cake base steams, whip up the topping by combining coconut cream and sweetened condensed milk in a small saucepan over low heat. Then, stir in your cornstarch slurry to thicken it. This takes just 3 to 5 minutes, and you’ll watch the topping transform into a glossy, creamy finish that adds both flavor and a beautiful sheen to your cake.
Step 4: Steam with the Topping
Once your cassava cake is firm, spread the thickened topping evenly over the surface. Cover it again and steam for another 10 to 15 minutes to allow the topping to set perfectly, creating a luscious layer that melts into every bite. After steaming, be sure to let the cake cool completely before slicing to help it hold its shape.
How to Serve No-Bake Cassava Cake Recipe
Garnishes
One of my favorite ways to jazz up this cake is by sprinkling grated cheese or toasted coconut flakes on top. The salty cheese adds a lovely contrast to the sweetness, while toasted coconut provides a crunchy texture and deeper flavor. These simple additions make the cake feel extra special whether for everyday treats or celebrations.
Side Dishes
This cake pairs beautifully with hot tea or coffee, especially since its sweetness balances the bitterness of the drinks. For a more tropical vibe, serve alongside fresh mango slices or a dollop of whipped cream to add freshness and complement the rich, creamy cake.
Creative Ways to Present
Try cutting this no-bake cassava cake into diamond shapes or small squares for easy sharing at parties. For an Instagram-worthy presentation, place slices on colorful plates and garnish each piece with a sprinkle of edible flowers or a drizzle of chocolate sauce. Its natural coconut hue and glossy topping make it a delight to showcase.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Cassava Cake keeps beautifully in the fridge for up to 3 days. Just cover it with plastic wrap or place it in an airtight container to maintain moisture and freshness. The flavors actually meld more over time, so leftovers can often taste even better after resting overnight.
Freezing
If you want to keep it longer, slice the cake and freeze portions individually wrapped in plastic and foil. This method preserves the texture and flavor for up to 2 months. When ready to enjoy, thaw the slices in the fridge overnight for the best results.
Reheating
To reheat, gently steam the slices for a few minutes until warmed through or microwave them covered with a damp paper towel to prevent drying out. Either way, your no-bake cassava cake will regain its soft, creamy delightfulness as if freshly made.
FAQs
Can I use frozen grated cassava for this recipe?
Yes, frozen grated cassava works perfectly as long as it’s fully thawed and drained of excess moisture before mixing. This makes the recipe convenient year-round without compromising texture or taste.
Is this No-Bake Cassava Cake Recipe gluten-free?
Absolutely! Cassava is naturally gluten-free, making this dessert a great option for those avoiding gluten. Just double-check your other ingredients to ensure they don’t contain any hidden gluten.
Can I substitute coconut milk with something else?
Coconut milk is the key flavor in this dish, so it’s best not to substitute it. Using alternatives will change the taste and richness drastically. If needed, opt for full-fat canned coconut milk to get as close as possible.
How do I know when the cassava cake is fully cooked?
The cake should be firm to the touch and no longer jiggly in the center after steaming. A toothpick inserted should come out clean or with just moist crumbs, not wet batter.
Can I make this recipe vegan?
To make it vegan, you can replace the egg with a flaxseed or chia seed egg substitute and use coconut condensed milk alternatives. However, the texture may vary slightly as the egg helps with binding.
Final Thoughts
I truly hope you give this No-Bake Cassava Cake Recipe a try because it’s one of those dishes that brings so much warmth and joy with every forkful. It’s straightforward yet special, creamy but light, and full of nostalgic tropical flavors that everyone loves. Whether it’s for a casual dessert or a festive treat, this cake will quickly find a permanent place in your recipe collection and your heart.
Print
No-Bake Cassava Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
- Diet: Gluten Free, Vegetarian
Description
No-Bake Cassava Cake is a traditional Filipino dessert made by steaming a mixture of grated cassava, coconut milk, and sweetened condensed milk. The cake is topped with a creamy coconut topping thickened with cornstarch, steamed until set, and served chilled or at room temperature. This gluten-free and vegetarian treat offers a rich and creamy texture with a uniquely sweet and coconutty flavor.
Ingredients
Cassava Cake
- 2 cups grated cassava (fresh or frozen and thawed)
- 1 cup coconut milk
- ¾ cup sweetened condensed milk
- ½ cup evaporated milk
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- ½ cup coconut cream
- ¼ cup sweetened condensed milk
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
Instructions
- Prepare the batter: In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, evaporated milk, sugar, egg, vanilla extract, and salt. Mix thoroughly until the batter is smooth and all ingredients are fully incorporated.
- Steam the cassava cake: Pour the batter into a greased 8-inch non-stick skillet or a heatproof pan suitable for steaming. Cover the pan tightly with aluminum foil to prevent water droplets from disturbing the cake’s surface. Place the pan in a steamer over medium heat and steam for 45 to 50 minutes or until the cake is firm and set in the center.
- Prepare the topping: While the cassava cake steams, combine the coconut cream and sweetened condensed milk in a small saucepan over low heat. Stir continuously and slowly add the cornstarch slurry (cornstarch dissolved in water). Cook the mixture for 3 to 5 minutes until it thickens to a creamy consistency, then remove from heat.
- Top and steam again: Once the cassava cake is cooked and firm, evenly spread the prepared coconut topping over the warm cake. Cover the pan again and steam for an additional 10 to 15 minutes, allowing the topping to set properly.
- Cool and serve: Remove the cake from the steamer and let it cool completely before slicing. Serve chilled or at room temperature. Optionally, garnish with grated cheese or toasted coconut for extra flavor.
Notes
- For additional flavor, sprinkle grated cheese or toasted coconut flakes on top before serving.
- Store leftover cassava cake in the refrigerator to keep it fresh; it can be enjoyed chilled or at room temperature.
- If using frozen grated cassava, ensure it is fully thawed and drained to avoid excess moisture that can affect the cake’s texture.
