If you're looking for a quick, simple, gluten-free, vegan dessert recipe, you will love this easy Ginger Cassava Cake recipe. No grating cassava, no cans of condensed milk, just 4 quick ingredients.
This Ginger Cassava Cake delightfully sweet, moist and positively scrumptious, and is a great dessert option for those days when you want to bake but don't feel like measuring out tons of ingredients.
But don't let the simplicity of the recipe fool you. This Ginger Cassava Cake an absolute treat that you're sure to love!
What is Cassava?
Cassava is a shrub that is native to South America. The portion that is used to make Cassava flour is actually the tuberous root of the plant.
Cassava is high in Vitamin C and is a great source of energy as well. Though it is commonly known for being used to produce tapioca, it's also used as a potato-like side, in soups or as a flour in desserts.
You will need to get cassava flour for this recipe. You can find it easily in African grocery stores--but if you're like me, the problem is FINDING an African grocery store near your house!
So of course, I get my cassava flour on Amazon. Here's the link to the cassava flour you will need.
What Makes this Ginger Cassava Cake Amazing?
Now that you know what Cassava is, let's get to why this Ginger Cassava Cake recipe is so great!
- 4 ingredients. First of all, it only takes 4 ingredients to make. No, that's not a typo. It legitimately only takes 4 ingredients.
- Simple. All that it takes to make this delicious dessert is mixing the ingredients together, pouring the batter into a pan and throwing it in the oven for half an hour. How's that for simple?
How To Make Ginger Cassava Cake
- Grease a 6-in baking pan and set aside.
- Preheat oven to 350F.
- Whisk together cassava flour, coconut milk, Truvia or sugar, and minced ginger in a medium bowl. Pour into the prepared bowl.
- Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.
What is the Texture of This Cake?
This is a recipe I made up one day, after I returned from Belize where I saw them making sweets with Cassava flour.
Then, I had a friend who was teaching me about Nigerian cuisine and she was using cassava to make a pounded cassava bread. I decided to make a sweet cake with it instead.
- Texture. The cake is moist, but it most resembles a moist cornbread in texture.
- Taste. The taste of the ginger is sweet, and warming, but not spicy.
- Sugar. You can use sugar instead of Swerve in this cake.
What makes this Cassava Cake Recipe Different?
- No grated yucca. Most of the other cassava cake recipes you will find are recipes for a Filipino cassava cake. That cake uses condensed milk (or, sugar overload!). Many of them also ask you to start with grated Yucca. There is no grated Yucca to be found in my suburban neck of the woods!
- Cassava flour. My recipe calls for cassava flour to help you skip a few steps.
- No condensed milk. There is no condensed milk in this one, just coconut milk from a can. So basically this is a cake you can make with pantry staples--once you get the cassava flour of course!
Can I freeze this Cassava Cake?
I am not sure that I would. There's really so little in this cake. No egg, no butter, nothing that would hold up, except the fat in the coconut milk. I think you should plan to eat this within a day or two.
Other Gluten-Free Cakes You Might Like
- Keto Pound Cake - If you're a fan of my Ginger Cassava Cake you're sure to be a fan of my Keto Pound Cake. It's so delicious that you'll swear it isn't low carb!
- Keto Chocolate Cake - But if you're more of a chocolate fan, check out my Keto Chocolate Cake! It's delightfully chocolatey, gluten-free and low carb.
- Farina Cake - Here's another Eggless vegan cake recipe for you to try.
- Keto Peanut Butter Cake With Coconut Flour - Low carb, super moist, sweet, and all-around satisfying.
This Cassava Ginger Cake is sure to be one of the easiest cakes you've ever made. Since the cake doesn't use eggs or flour, it's completely vegan-friendly. And for those of you with gluten intolerance, this cake is gluten-free!
This Cassava Ginger Cake is Simple, sweet and delicious. What more can you ask for? Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 1 cup Cassava Flour
- 1 13.5 ounce can full fat coconut milk
- 1 tablespoon Minced Ginger
- 1/2 cup Swerve
Instructions
- Grease a 6-in baking pan and set aside.
- Preheat oven to 350F.
- In a medium bowl, whisk together cassava flour, coconut milk, Truvia or sugar, and minced ginger. Pour into the prepared bowl.
- Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.
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Nutrition
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CardieK Molina
I added two eggs and cooked for almost an hour. Had the mochi texture but more cake like with addition of eggs. Everyone in my Bookclub loved it.
josee
do you use the whole can of coconut milk (with the coconut water) or just the cream/milk part of the can? Thanks
Elaine
I made this with regular sugar and poured the batter into a Bundt pan, rather than a sheet pan. Seemed like a good idea since so many people mentioned the middle coming out undercooked. I baked for 30 mins at 350F in a toaster oven.
The final result came out with a mochi-like consistency, which I LOVE. It reminds me of a lot of Chinese desserts that are more gooey than cakey.
Michelle
Definitely not a traditional European cake texture - baked it for 35 minutes and it was still jiggly. Pudding is more accurate as the other commenters state. Believe if it baked for another 10, it might come out with more of a rice cake texture. Great flavor, served it with coconut creme and crushed berries.
Michelle
Mistyped - cooked for 45, not 35 minutes.
Chevy
Baked for 50 mins and it turned out chewy. Tasted ok but wouldn’t make again.
Mick
Tried 3 times, even tried adding extra casava. like watering uncooked panckaes.
Barbara Gabbe-Harris
I made this Cassava Ginger cake. I only had a 6” springform pan that I greased and used. I mixed the flour, coconut milk and minced ginger & sugar together...poured it in the pan and baked it at 350 degrees for 30 minutes. The center was very jiggly and not cooked through...I put it back for another 10 minidress...it did cook a little more but the very middle was not firm. I ate it anyway....very yummy! More like a pudding than a cake! What do you think went wrong?
Jennifer
I have tried to make this cake twice. And both times it comes out "pudding" like. Not good.
Not going to try a third time.
URVASHI PITRE
Why don’t you just bake it longer to see if it will set?
Jennifer
I baked an additional 15mins.
Ingrid
Hello guys. In Jamaica and most of the West Indies this is called "Pone". Yes it's more a puddingy "cake". It can be made with cornmeal or sweet potatoes. Cheers