Cassava Cake Topped with Salted Caramel

Sweet Cassava or Manioc Cake Topped with Salted Caramel

What is Cassava Cake?

Cassava cake is unique to the Philippines although the root crop cassava came from Latin America during the Spanish colonization through the Manila – Acapulco trading route.  It’s a traditional moist cake with a custard-like topping. It’s usually eaten as snacks but it can be seen as a dessert too.

There are many variations of cassava cake, the Philippines is an archipelago so each region will have their own take on Cassava Cake. There are basic ingredients used like grated cassava, sugar, milk and eggs. Some will add shredded young coconut or cheese or jackfruit to their cassava cake. Toppings also vary to the taste of the cook! I prefer mine either plain or with shredded young coconut. Cassava, much like other root crops like potatoes, has a subtle or bland taste, so adding ingredients that will overpower the cassava taste defeats the point for me. 

You will see cassava cake at parties, celebrations and gatherings and guests love cassava cake! It’s an easy delicacy to make and a definite hit with the guests.

Swap it and Common Question

Can I add Macapuno? Yes you can! Macapuno is a sweetened shredded young coconut.

Coconut oil – I used coconut oil with this recipe, you can swap this with rapeseed oil or avocado oil too. If preferred you can even use unsalted butter too.

Do I have to add salted caramel? No you don’t, you can use chocolate too if you like or any other sweet sauce you prefer or you can leave it on its own.