Cassava was one of my favourite tubers growing up, I have delicious memories of the savoury curries and all the sweet desserts my mum would make. Β I have neglected to use this amazing little tuber in my kitchen once I moved out of home. Now that I’m living in the land of cassava (Vietnam) with homegrown cassava at my mum’s country house I’m going to be making a few cassava recipes with my all time favourite Vietnamese Cassava CakeΒ (bΓ‘nhΒ khoaiΒ mΓ¬) first.
Vietnamese Cassava Cake (bÑnh khoai mì)
Vietnamese Cassava cake is traditionally already grain free but uses sweetened condensed milk, so I have replaced this with coconut milk and coconut sugar or you can use honey instead. The coconut sugar makes the cake darker than the traditional version but still tastes great! The consistency of this cassava cake is kind of soft with a firm gooey, chewy texture and a sweet nutty flavour.
Vietnamese Cassava Cake (Grain, Egg and Dairy Free)
Cassava is also known as manioc root or yuca and I have often used tapioca starch in my recipes which is made from cassava, this recipe uses the whole tuber in its natural state. Β On researching more information on cassava I was really excited to read about all the wonderful benefits. Cassava has a low glycemic index which is great for diabetics and is full of B vitamins and various minerals including zinc, iron, calcium, magnesium, potassium and manganese which are all vital to assist the body’s functions.
What was most exciting to me was finding out that it contains saponins that help with inflammation and can balance the gut flora by providing good resistant starches to feed the good bacteria in your gut. This is really beneficial for autoimmune disorders, irritable bowel syndrome and allergies. I’m definitely going to be adding cassava on a regular basis from now on! and not only is it good for you on the inside, I found out it also makes a good facial mask and scrub to brighten and hydrate the skin. Another one going on my list of things to do with this wonderful plant.
Β Harvesting some Cassava, although the leaves can be used for cooking
and medicinal use it’s often discarded along with the stem.
The harvested cassava root in it’s natural state with a thick bark like skin
You only need five 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.
Vietnamese Cassava Cake (Grain, Egg, Nut and Dairy Free)
Prep Time:Β 15 minutes
Cook Time:Β 30 minutes
Makes 1 x 15cm round cake (or double the recipe for a slice tin and cook a little longer)
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Trim the ends of the cassava and make a slit lengthways to peel off the outer skin
Peel the cassava
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 (this is the food processor I useΒ hereΒ and it takes about 2 minutes) – do not use the main blades without finely shredding first, as the consistency will remain too coarse
Mix the cassava with coconut milk and coconut sugar
Grease a 15cm spring form cake tin with 1 tbsp of coconut oil
Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon
Sprinkle the toasted sesame seeds on top
Smooth the mixture with the back of a spoon and sprinkle the sesame seeds on top (I doubled the quantity for this slice tin)
Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean
Allow to cool then refrigerate before serving, lasts about a week in the fridge
and a funny pic to end the post, here’s a behind the scene shot with my 4yo always wanting to be in the photo…
Hope you enjoy!
May xx
Love, create, explore & inspire
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Vietnamese Cassava Cake (Grain, Egg, Nut and Dairy Free)
½ cup / 75 grams coconut sugar (buy from iherb or amazon) (or honey - buy on iherb or amazon))
½ tbsp toasted sesame seeds (buy from iherb or amazon)
1 tbsp coconut oil (buy on iherb or amazon)
Instructions
Preheat the oven to 180 C degrees / 356 F
Trim the ends of the cassava and make a slit lengthways to peel off the outer skin
Peel the cassava
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 (this is the food processor I use here and it takes about 2 minutes) - do not use the main blades without finely shredding first, as the consistency will remain too coarse
Mix the cassava with coconut milk and coconut sugar
Grease a 15cm spring form cake tin with 1 tbsp of coconut oil
Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon
Sprinkle the toasted sesame seeds on top
Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean
Allow to cool then refrigerate before serving, lasts about a week in the fridge
