If you’re on the hunt for a dessert that’s both incredibly comforting and effortlessly made, this No-Bake Cassava Cake Recipe is about to become your new favorite indulgence. Combining the subtle earthiness of grated cassava with creamy layers of coconut and condensed milk, this cake is a treasure trove of flavors and textures. Best of all, it’s completely no-bake, which means you get all the rich, custardy goodness without turning on your oven. Whether served at gatherings or as a sweet treat after dinner, this cake promises a smooth, luscious bite every time.
Ingredients You’ll Need
The beauty of this No-Bake Cassava Cake Recipe lies in its simplicity. Each ingredient has been carefully chosen to build layers of flavor, creaminess, and that perfect balance between sweetness and subtle nuttiness.
- 2 cups grated cassava (fresh or frozen, thawed): The star root of the dish, lending a slightly chewy and hearty texture that’s naturally gluten-free.
- 1 can (14 oz) coconut milk: Adds a rich, creamy base with a tropical aroma that’s truly irresistible.
- 1 can (12 oz) condensed milk: Brings sweetness and a velvety smoothness, creating that luscious custard-like feel.
- 1/2 cup evaporated milk: For a touch of creaminess without too much added sweetness, balancing the flavors.
- 1/2 cup sugar (adjust to taste): Sweetens the cake gently, allowing the cassava’s natural flavors to shine through.
- 1/4 cup butter, melted: Adds richness and moistness, helping the cake come together beautifully.
- 1 tsp vanilla extract: Infuses a warm, comforting aroma that elevates every bite.
- Pinch of salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 cup coconut milk (for the topping): A smooth, creamy element that makes the topping irresistible.
- 1/4 cup sugar (for the topping): Sweetens the topping to complement the cake base.
- 2 tbsp cornstarch: Thickens the topping into a luscious custard that sits perfectly on the cake.
- 1/4 tsp vanilla extract (for the topping): Adds a delicate fragrance to the creamy topping.
How to Make No-Bake Cassava Cake Recipe
Step 1: Prepare the Cake Base
Start by combining all the base ingredients: grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt. Stir the mixture well until everything is fully incorporated and the texture feels smooth and uniform. This base is what gives the cake its soft, custardy texture once chilled, so make sure it’s well mixed.
Step 2: Set into a Baking Dish
Next, transfer the cassava mixture into a greased 9×9-inch or 8×8-inch baking dish or any heatproof container you have on hand. Smooth the surface gently with a spatula to prepare for chilling.
Step 3: Chill the Cake Base
Place the dish in the refrigerator and let it chill for at least 4 hours. This step is crucial because it allows the cassava mixture to set and firm up into that soft, custardy “cake” layer that makes this recipe so special.
Step 4: Make the Coconut Custard Topping
While the base chills, whisk together coconut milk, sugar, and cornstarch in a saucepan. Set it over medium heat and stir continuously until the mixture thickens into a creamy custard. This takes just a few minutes but is what adds that signature silky topping to this no-bake dessert.
Step 5: Add Vanilla and Cool Down
Once thickened, remove your custard from the heat and gently stir in the vanilla extract. Let the topping cool slightly before moving on to the next step to prevent it from melting the cake base once poured on.
Step 6: Assemble the Cake
Pour the coconut custard topping evenly over the chilled cassava cake base. Smooth out the surface with a spatula to make sure every bite will have the perfect blend of custard and cake.
Step 7: Chill to Set the Topping
Return the cake to the refrigerator and chill for another 1 to 2 hours. This final chilling ensures the topping firms up beautifully, giving you that iconic layered No-Bake Cassava Cake look and texture.
Step 8: Serve and Enjoy
Once fully chilled and set, slice your No-Bake Cassava Cake into squares and serve cold. Get ready for those creamy, melt-in-your-mouth bites that will have everyone asking for seconds.
How to Serve No-Bake Cassava Cake Recipe
Garnishes
A simple garnish can elevate your cassava cake experience. Freshly grated coconut or toasted coconut flakes sprinkled on top add lovely texture and a nutty aroma. For a pop of color and flavor, try a drizzle of caramel or a few slices of ripe mango on the side.
Side Dishes
This No-Bake Cassava Cake Recipe stands beautifully on its own but also pairs wonderfully with a hot cup of Filipino-style coffee or a refreshing tea to balance the rich sweetness. Fresh tropical fruit salad or a small scoop of vanilla ice cream also complements its creamy texture brilliantly.
Creative Ways to Present
For a fun twist, serve individual portions in small glass jars or ramekins, layering some crushed roasted nuts or even a hint of dark chocolate shavings between layers. Adding edible flowers as a garnish can turn your cassava cake into a stunning centerpiece for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Cassava Cake can be tightly wrapped with plastic wrap or stored in an airtight container and kept refrigerated for up to 3 days. This helps maintain its creamy texture and keeps it fresh for whenever you’re ready to enjoy it again.
Freezing
If you want to store the cake for longer, freezing is a great option. Cut the cake into individual servings, wrap each piece tightly in plastic wrap, then foil, and place them in a freezer-safe bag or container. Frozen cassava cake keeps well for up to 1 month.
Reheating
When ready to eat, thaw the frozen portions overnight in the refrigerator. Because this cake is enjoyed cold, there’s no need to reheat it. Simply let it come to a slightly warmer temperature at room temperature for 10–15 minutes to enhance the flavors before serving.
FAQs
Can I use frozen cassava for this No-Bake Cassava Cake Recipe?
Absolutely! Just make sure to thaw the grated cassava completely and squeeze out any excess moisture before using it to maintain the best texture in your cake.
Is this No-Bake Cassava Cake Recipe gluten-free?
Yes, cassava itself is naturally gluten-free, making this recipe suitable for those with gluten sensitivities or celiac disease as long as all other ingredients are checked for gluten contamination.
Can I substitute coconut milk with another milk?
While you can try alternatives like almond milk or regular milk, the unique flavor and creaminess of coconut milk are essential to the authentic taste and texture of this cake.
How sweet is the No-Bake Cassava Cake? Can I adjust the sugar?
The recipe has a balanced sweetness, but you can definitely adjust the sugar to your liking. Start with less and add more as needed, especially if you prefer your desserts less sweet.
Does this cake need to be refrigerated always?
Yes, because this is a no-bake custard-based cake, keeping it refrigerated is important to maintain its texture and safety, especially in warmer climates.
Final Thoughts
There’s something truly wonderful about a dessert you can whip up without turning on your oven, and this No-Bake Cassava Cake Recipe hits all the right notes. From its luscious layers of creamy cassava and coconut custard to the ease of preparation, it’s a perfect treat to share with family and friends or enjoy as a special indulgence anytime. Give it a try, and watch this recipe become one of the sweetest highlights in your dessert repertoire!
Print
No-Bake Cassava Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino
Description
No-Bake Cassava Cake is a creamy, rich Filipino dessert made with grated cassava combined with coconut milk, condensed milk, and evaporated milk, chilled to set into a soft, custard-like cake topped with a luscious coconut custard. This easy no-bake treat offers a delightful texture and flavor without needing an oven, perfect for hot days or when you want a fuss-free dessert.
Ingredients
For the Cake Base
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 can (14 oz) coconut milk
- 1 can (12 oz) condensed milk
- 1/2 cup evaporated milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- Pinch of salt
For the Topping
- 1/2 cup coconut milk
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cake Base: In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt. Stir well until everything is fully combined and the mixture is smooth.
- Transfer Mixture: Pour the cassava mixture into a greased 9×9-inch or 8×8-inch baking dish or a heatproof container, spreading it evenly.
- Chill the Cake: Refrigerate the cassava mixture for at least 4 hours to allow it to set and firm up, forming the soft and custardy cake base.
- Prepare the Topping: In a saucepan, whisk together coconut milk, sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens into a creamy custard.
- Add Flavor: Remove the custard from heat and stir in the vanilla extract to enhance the aroma and taste.
- Assemble the Cake: After the cassava base has set, pour the warm coconut custard topping evenly over the cake.
- Final Chill: Return the assembled cake to the refrigerator and chill for an additional 1-2 hours until the topping is set and firm.
- Serve: Slice the chilled No-Bake Cassava Cake into squares and serve cold for a creamy, satisfying dessert experience.
Notes
- Adjust sugar levels according to your preferred sweetness.
- Use fresh grated cassava if available for the freshest flavor.
- Ensure the cassava is properly thawed if using frozen to avoid lumps.
- Chilling time is important for the cake to set properly.
- The topping should be thick enough to spread without running off the cake.
- This dessert is best served cold but can be stored in the fridge for up to 3 days.
