Indulge in the rich and creamy flavors of this Brazilian-inspired cassava cake, a delightful dessert made entirely in a blender. This gluten-free cake is infused with coconut for a tropical twist, offering a moist texture that melts in the mouth. Its convenience and simplicity in preparation make it perfect for any occasion.
Ingredients
š„„ 800 grams raw cassava Aipim/Mandioca/Macaxeira, peeled and cut into small pieces
š„ 4 large eggs
š„„ 1/2 cup coconut oil or oil of choice or melted butter
š¬ 1 cup + 1/4 cup demerara sugar
š„„ 200 ml coconut milk
š§ 200 ml water
š§ 1/2 teaspoon salt
š„„ 100 grams grated dried coconut Coco Seco Ralado
š¾ Rice flour for dusting the baking dish
Instructions
1- Prepare the Baking Dish:
- Grease a 20cm x 30cm baking dish with oil
- Dust lightly with rice flour
2- Preheat Oven:
- Set your oven to 200Ā°C (392Ā°F)
3- Prepare Cassava:
- Carefully peel 800 grams of cassava
- Cut it into smaller pieces
- Remove the central fiber
4- Process Cassava:
- In a blender, pulse the cassava in small batches
- Ensure a coarsely chopped, grainy texture
- Transfer to a wooden bowl
5- Blend Liquid Ingredients:
- In the same blender, mix 4 eggs, 1/2 cup coconut oil
- Add 1 cup + 1/4 cup demerara sugar, 200 ml coconut milk, 200 ml water, and 1/2 teaspoon salt
- Blend until creamy and smooth
6- Combine and Blend:
- Pour the liquid mixture over the processed cassava and mix lightly
- Reblend some of this mixture in batches until smoother
- Maintain small cassava chunks
7- Final Mix:
- Add 100 grams of grated dried coconut into the batter
- Incorporate thoroughly with a spatula
8- Pour and Spread:
- Pour the batter into the prepped baking dish
- Distribute it evenly
9- Bake:
- Place the dish in the preheated oven
- Bake for about 1 hour and 10 minutes, until the top is golden brown
10- Cool and Serve:
- Let the cake cool entirely before slicing with a serrated knife
- Serve in slices with a cake server
Prep Time: 10-15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: Approximately 1 hour and 25 minutes
Servings: Approximately 12 servings
Calories: 249 per serving
Sodium: 5% Daily Value
Total Fats: 19% Daily Value
- Saturated Fats: 8% Daily Value
Carbohydrates: 11% Daily Value
Fiber: 8% Daily Value
Proteins: 7% Daily Value
Cholesterol: 106 mg
Equipment: 20cm x 30cm rectangular baking dish (similar to KitchenAid or BritĆ¢nia styles), red blender (no brand specified, similar to KitchenAid or BritĆ¢nia), red silicone spatula, wooden bowl, glass measuring cup and small black measuring spoon, glass jar/mug for measuring liquids, metal cake server, metal ladle, BritĆ¢nia electric oven, green plaid oven mitts
Cooking Tips
- Ensure the baking dish is well-greased and floured to prevent sticking.
- A slightly larger dish will create a thinner cake, baking quicker.
- Allow complete cooling before slicing for the best texture.
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