Easy Cassava Cake Baked in the Oven
- Why You’ll Love This Recipe
- What is Cassava?
- How to Prepare Cassava?
- Expert Baking Tips
- More Filipino Desserts and Kakanin
- Common Questions
Cassava cake oven recipes are pure gold when you have a sweet craving, but want none of the fuss. Ever just suddenly wish you could pull a warm, rich dessert fresh from the oven, but don’t want to spend your whole weekend stuck in the kitchen? Yeah, same. This cakey treat is a perfect match for those days when you want something starchy and satisfying—kinda like what you’d find at your favorite Filipino family party. The real kicker? It’s dead simple. You don’t need fancy gadgets or wild ingredients. Grab your mixing bowl, a spoon, and you’re pretty much set.
Why You’ll Love This Recipe
Let’s just cut to the chase—cassava cake oven recipes literally save you from baking drama. You don’t have to hunt down mystical ingredients (hello, everything’s in a regular grocery store). And the steps? Foolproof. Seriously, I’ve made this after a long day, wearing pajamas, and it came out tasting like something from a five-star restaurant (at least, in my mind). This cake has the magic combo: chewy, a teeny bit gooey, sweet, and with that caramelized top you actually fight over at the family table. It stands up loud and proud, even without icing or glaze.
What I love most is how this simple cake makes gatherings feel fancier—without a fancy price tag. You can bake it ahead too, so no stress if company drops by. And oh—non-Filipino friends? They always go nuts for it.
My cousin once said, “If I could marry this cassava cake oven dessert, I actually might.” He wasn’t joking.
Tried this when my Lola visited, and EVERYONE took seconds. Easy, tasty, and just like how we remember it! — Joycie B.
What is Cassava?
Let’s get nerdy for a sec. Cassava is a root veggie, kinda like a potato’s cool cousin, only it grows like crazy in tropical spots. It’s also called yuca, and honestly, one look at it in the market (all tough and brown) and you’d never guess you could turn it into dessert royalty.
Once you peel and grate it, cassava is basically a blank canvas. It soaks up the creamy coconut, sugar, and “whatever else is nearby” flavors, which is why it’s a classic ingredient for all kinds of treats in the Philippines.
A quick note: cassava root is starchy and filling, but it must be cooked! Raw is a no-go (bit toxic), but after baking? Absolute yumminess. Grated frozen cassava makes things even easier—just thaw, squeeze a little extra water out, and you’re ready to get baking.
I keep a bag in my freezer because, well, it’s basically dessert insurance when I’m in a mood.
How to Prepare Cassava?
Okay, let’s get hands-on. If you’re starting with the real-deal, fresh cassava, don’t freak out. First, scrub and peel it (the skin’s thick, so I use a knife). Rinse it well. Now, here’s the thing—after peeling, make sure to give it a solid wash. Chop it up if you need, then grate.
Most of the time though, I’m digging out a pack of frozen grated cassava from my freezer, and here’s what you do:
Just thaw it out. If it feels a bit wet, no biggie—just squeeze gently in a tea towel.
After that, toss it in your bowl. Mix in the coconut milk, condensed milk, sugar, eggs, and a teeny splash of vanilla. Everything just comes together—no power tools required.
There’s no rocket science to it, I promise. Actually, my 8-year-old niece did half the work last Christmas (and somehow still licked all the batter off the spoon).
Expert Baking Tips
Alright, I’ve learned a thing or two from messing up a batch or three.
First, use a well-greased pan. I know, obvious, but skipping this step turns your cassava cake oven treat into a rescue mission.
Bake at the right temp. I stick with 350°F (around 175°C), and check after 45 minutes. Edges should look golden, center a bit firm but not dry.
Cool a bit before serving. I get it—patience is hard. But letting it rest let’s (ha, see the typo? Keeping it real) the cake slice neatly, rather than demolishing it with your fork.
Diet hack: Use less sugar or swap out regular condensed milk for a coconut condensed version, if you’re feeling adventurous.
My aunt swears that a sprinkle of cheddar on top before baking is “the move.” Don’t knock it till you try it.
More Filipino Desserts and Kakanin
If you’re falling for this delicious Filipino cassava cake oven recipe, guess what? You’ve just dipped your toe into the glorious pool of Filipino sweets. So many more to try!
Honestly, nothing turns a normal night into a celebration faster than a tray of sticky rice or sweet bites. Here’s a few personal favorites for you:
- Kakanin like bibingka, made with rice flour and those cute little banana leaves (smells like Christmas, legit).
- Leche flan, that creamy caramel custard (I could eat an unhealthy amount, not even ashamed).
- Suman, rice cakes wrapped in leaves. Fun to eat and maybe even more fun to share. Next time, try mixing up your dessert table with one or two of these. I promise, everyone will text you for the recipe after.
Common Questions
Q: Can I use frozen cassava or does it have to be fresh?
A: Frozen cassava is my lifesaver, honestly. Just thaw it first, squeeze out extra moisture, and get baking.
Q: Do I need coconut milk or can I sub anything else?
A: Coconut milk is classic for that rich, tropical flavor, but some folks use evaporated milk. I say, try both and see what you like.
Q: How do you know when cassava cake oven style is baked all the way?
A: Soon as the top is golden and the cake isn’t super jiggly in the middle, poke it with a toothpick. Comes out mostly clean? It’s ready.
Q: How long does cassava cake keep?
A: In my family, barely a day (we eat it up quick), but it stays good in the fridge for about 3-4 days. Cover it so it stays fresh.
Q: Can I freeze cassava cake?
A: Yup! Slice it and wrap it well. Thaw then reheat when you’re ready for more.
Cassava cake oven recipes are pretty much the easiest way into the world of Filipino home baking. Anyone can do this… and honestly, everyone should try at least once. Happy baking, friend!
Cassava Cake
Ingredients
Main Ingredients
- 2 cups grated cassava Fresh or frozen, thawed and squeezed of excess moisture.
- 1 cup coconut milk For a rich, tropical flavor.
- 1 cup sweetened condensed milk Can substitute with coconut condensed milk for variations.
- 1/2 cup granulated sugar Reduce for a healthier version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cheddar cheese Optional topping before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh cassava, scrub, peel, rinse, and grate it. If using frozen cassava, thaw and lightly squeeze out excess moisture.
- In a large mixing bowl, combine grated cassava, coconut milk, sweetened condensed milk, sugar, eggs, and vanilla extract. Mix until well combined.
- Grease a baking pan well with butter or oil.
Baking
- Pour the cassava mixture into the prepared baking pan.
- Bake in the preheated oven for about 45 minutes, or until the edges are golden and the center is set but not dry.
- Let cool for a few minutes before serving to allow for easier slicing.
