Vietnamese Cassava Cake (Grain, Egg, Nut and Dairy Free)
Prep time
Cook time
Total time
Serves: 1 x 15cm round cake
  • 450 grams finely grated cassava root (about 600 grams whole & unpeeled cassava)
  • 100ml coconut milk
  • ½ cup / 75 grams coconut sugar (buy from iherb or amazon) (or honey - buy on iherb or amazon))
  • ½ tbsp toasted sesame seeds (buy from iherb or amazon)
  • 1 tbsp coconut oil (buy on iherb or amazon)
  1. Preheat the oven to 180 C degrees / 356 F
  2. Trim the ends of the cassava and make a slit lengthways to peel off the outer skin
  3. Peel the cassava
  4. Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse (this is the food processor I use here and it takes about 2 minutes) - do not use the main blades without finely shredding first, as the consistency will remain too coarse
  5. Mix the cassava with coconut milk and coconut sugar
  6. Grease a 15cm spring form cake tin with 1 tbsp of coconut oil
  7. Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon
  8. Sprinkle the toasted sesame seeds on top
  9. Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean
  10. Allow to cool then refrigerate before serving, lasts about a week in the fridge
Recipe by Enlightened Foodie at