Cassava cake is a traditional and popular Filipino favorite dessert. The tradition of eating cassava cake is deeply rooted in Filipino culture. It’s made of grated cassava with condensed milk and coconut milk, creating a sweet consistency. The top layer is made of caramelized sugar or grated cheese. Cassava cakes are served at festivals, gatherings, special occasions or as merienda for Filipinos during any time of the year.

Cassava crop is an important staple food in tropical countries. It’s rich in carbohydrates and has many health benefits including being low on the glycemic index, making it a great choice for people who are diabetic or have sugar sensitivity issues.

Back in the province when I was young, my dad would harvest cassava crops from our backyard. My mom will start grating them to make a delicious cassava cake. My mom’s recipe for cassava cake is cooked through a steaming method. The delicious scent of cooked cassava cake that filled the air made me drawn right into the kitchen with excitement. The cake looks like a slice of heaven with its golden caramelized top layer. But the recipe I’ll be sharing with you is an oven-baked cassava cake. So let’s start baking!