Gluten-Free Dairy-Free Coconut Cassava Cake

I bought some frozen grated cassava (also known as manioc or yucca) the other day from the store on a whim.  It was on special offer and only 99c a pack.


But I hadn’t the faintest idea what to do with it.  A quick google search resulted in lots of recipes, but I didn’t want to make a starchy side.  I wanted something sweet that could go in lunch boxes as a treat for the girls.  Then I found a bunch of recipes for Cassava Cake.

They were all gluten free, but most contain dairy, which I wanted to avoid as I am allergic to it.  In the end I combined several recipes, modifying them to replace the dairy with coconut milk.

The resulting cake is delicious – rich but not too sweet, with a pleasant coconut flavour.  It is not a light fluffy cake, it is dense, sticky and chewy – more like a brownie in texture.  But it is perfect for lunch boxes and the kids LOVE it.  It is also very easy to make if you use frozen ready grated cassava as I do.  If you can’t source the cassava ready grated, you could buy yucca/cassava roots, peel them and grate your own, but that is a lot more work.

This is what cassava looks like in its raw state:


Because cassava is very starchy (this is the root that tapioca and tapioca flour is made from), this is not a low carb treat.  But it is gluten and dairy free.

The egg in this recipe makes it an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Gluten-Free Dairy-Free Coconut Cassava Cake

makes 1 9″ square cake


  • 16oz grated cassava (you could buy the frozen ready grated cassava as I did, or you could buy the cassava/yucca roots and peel and grate them yourself)
  • 1½ cups coconut milk
  • ½ cup coconut cream (the thick stuff from the top of the can of coconut milk)
  • 1 egg
  • ¼ cup tapioca flour
  • 1 cup unsweetened shredded coconut
  • ½ cup honey
  • 1 tsp salt
  • a little coconut oil to grease the baking pan

Preheat the oven to 180°C/375°F.

Grease a 9″x 9″ baking pan with a little coconut oil.  I use a square silicone pan as it makes turning the finished cake out far easier.

Place all the ingredients in a food processor and blend until smooth and evenly mixed.

Place the pan on the bottom shelf of the oven for 20 minutes and then move it to the top shelf and finish cooking for another 35 minutes until the top is golden and the cake is set.


Allow the cake to cool completely before cutting into slices.

Shared at Allergy Free Wednesday #109

Shared at Gluten Free Fridays #85

3 thoughts on “Gluten-Free Dairy-Free Coconut Cassava Cake

  1. Pingback: 11 Lactose and Dairy Free Baking Kits

  2. Pingback: Packed Lunch (04/16/14) | salixisme

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