Ube Cassava Cake
Dense, fudgy, moist and slightly chewy, topped with a creamy layer: cassava cake is a comforting Filipino dessert made from cassava.
In its ube version, it gains a purple hue and extra sweetness.
The festive cassava cake
Cassava cake is made from grated cassava, bound with coconut milk and condensed milk, then baked until dense and fudgy.
Its unique texture, between cake and custard, and its golden creamy topping make it a much-loved festive dessert. Ube pairs with it naturally, bringing colour and roundness to this tropical classic.
Cassava (kamoteng kahoy) is a staple food in the Philippines: cassava cake is one of its most beloved sweet variations at family gatherings.
Ube Cassava Cake, step by step.
The Filipino tradition with ube, step by step.
Ingredients
- 500 g grated cassava (fresh or frozen)
- 200 ml coconut milk
- 150 ml sweetened condensed milk
- 2 eggs
- 2 tbsp Kinampay ube powder (approx. 20 g)
- Topping: condensed milk and an egg yolk
Equipment
- A baking dish
- A mixing bowl
- An oven
Method
- Mix the grated cassava, coconut milk, condensed milk, eggs and ube powder until smooth.
- Pour into the buttered dish and bake for 40 minutes at 180 °C.
- Mix the condensed milk and egg yolk for the topping, then spread it over the cake.
- Return to the oven for 10 minutes, until the layer turns golden. Let cool before slicing.
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Discover the recipe →The chef's touch
The fudgy texture comes from the cassava and from patience.
Use cassava that is well grated and drained if you take it fresh. The baking must be enough for the cake to set and turn fudgy, without drying out. The creamy layer, golden in the oven at the end of baking, brings the contrast that is the whole charm of cassava cake.
Cassava cake is best the next day, well chilled: its texture firms up and the flavours develop.
The mistakes to avoid
Three pitfalls for a fudgy cassava cake.
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Explore →Craving this fudgy cake?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make an ube cassava cake?
Mix grated cassava, coconut milk, condensed milk, eggs and ube powder, bake for 40 minutes at 180 °C, cover with a creamy layer and return to the oven.
What is cassava cake?
A dense, fudgy Filipino cake made from grated cassava, bound with coconut milk and condensed milk.
Does ube cassava cake contain caffeine?
No, ube is naturally caffeine-free.
Can you use frozen cassava?
Yes: frozen grated cassava, thawed and drained, works perfectly.
Is cassava cake gluten-free?
Cassava is naturally gluten-free; check the other ingredients for a fully gluten-free version.