Filipino Gluten-Free Cassava Cake

You won’t even miss the gluten with delectable deals on our favorite gluten-free products at Oliver’s! This traditional Filipino cassava cake is like the glorious lovechild of a creamy custard and a coconut cake, only it’s completely gluten-free. Watch out though –  just because it’s gluten-free doesn’t mean this cake’s not seriously decadent!

  • Serves: 1 Cake
  • Prep Time: 30 minutes
  • Cook Time: 1 hour


  • 2 lb. Cassava Root, peeled & grated
  • 1 (16oz) can+1/3 c. Coconut Cream
  • 1 (16oz) can Coconut Milk
  • 3 Eggs, beaten
  • 1 c. Whole Milk
  • 1/2 c, Butter, melted
  • 2 c. Sugar
  • 1 tsp. Vanilla Extract
  • 1 (14oz) can Sweetened Condensed Milk
  • 3 Egg Yolks
  • 1/2 c. Mozzarella Cheese, grated
  • 1/2 c. Shredded Coconut


  1. Preheat the oven to 400 degrees, and thoroughly grease a deep 9x13 inch baking dish. Beat together cassava, 16 ounces of coconut cream, coconut milk, beaten eggs, milk, butter, sugar, and vanilla, then pour into prepared baking dish. Bake for about 35 to 40 minutes or until top is set.

  2. In a saucepan on low heat, combine remaining coconut cream, condensed milk, egg yolks, and mozzarella, stirring constantly for about 1 minute. Pour topping on cake and sprinkle on shredded coconut, then bake additional 15 minutes or until topping is golden brown and toothpick inserted in the center of the cake comes out clean. Allow cake to cool for at least 30 minutes before serving.

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