Desserts
This cassava cake recipe with glutinous rice flour delivers a moist, light bite that balances chewy texture with delicate sweetness—perfect for any dessert table. The secret lies in blending cassava's natural tenderness with glutinous rice flour's signature stickiness, creating a cake that's neither too dense nor too crumbly.
I've perfected this version after testing multiple ratios, ensuring every slice stays perfectly springy yet tender.
The result is a cake with sticky-sweet magic—golden edges encasing a velvety interior that practically melts in your mouth. Baked just until set, it holds its shape while maintaining that signature Southeast Asian-inspired chew.
Serve it warm with a dusting of coconut sugar or chilled with fresh mango for a tropical twist. This recipe transforms simple ingredients into something extraordinary, proving that the best desserts often come from unexpected combinations.
Ingredients for cassava cake recipe with glutinous rice flour
The perfect balance of cassava's tenderness and glutinous rice flour's chew creates this extraordinary dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Cassava (Yuca) 🥔 | 1 ½ lb | Peeled, grated, and squeezed dry |
| Glutinous Rice Flour 🍚 | 2 cups | Also called sweet rice flour |
| All-Purpose Flour 🌾 | 1 cup | For structural balance |
| Unsweetened Coconut Milk 🥥 | 13 ½ oz | Full-fat can for creaminess |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Granulated Sugar 🍚 | 1 cup | White or light brown preferred |
| Coconut Sugar 🍯 | ½ cup | For subtle caramel notes |
| Baking Powder 🍃 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Melted Butter 🧈 | ½ cup | Unsalted, cooled slightly |
| Shredded Coconut 🥥 | ½ cup | Toasted for enhanced flavor |
| Fresh Mango (Optional) 🥭 | 1 whole | For serving, diced |
The cassava is the foundation—fresh, firm yuca yields the best texture. Look for vibrant, unblemished tubers at Asian markets or specialty grocery stores like Whole Foods. Glutinous rice flour should be sifted before measuring to prevent lumps, and store it in an airtight container to maintain freshness. For the coconut milk, full-fat canned versions like Aroy-D provide optimal creaminess, though homemade works equally well. Fresh cassava can be found frozen in many Southeast Asian markets if fresh isn't available.
No glutinous rice flour? Substitute with 1.5 cups of regular rice flour, though texture will be slightly less tender. Swap coconut sugar for white sugar at equal amounts—just know the caramel notes will be milder. For a dairy-free version, replace the butter with vegan butter or coconut oil, though texture may vary slightly. The baking powder is critical for lift—double-check freshness by testing with vinegar (should bubble vigorously). Eggs can be replaced with 4 tbsp flax eggs (4 tbsp ground flaxseed + 10 tbsp water) for a vegan adaptation, though texture will be denser.
Cassava releases moisture as it bakes, so avoid overmixing the batter. Line your pan with parchment paper for easy removal. The cake keeps well at room temperature for 2 days in an airtight container, though it's best enjoyed within 24 hours for optimal texture. For longer storage, wrap tightly and refrigerate for up to 5 days. Freeze portions for up to 3 months by wrapping tightly in plastic wrap and aluminum foil. To serve, dust with extra coconut sugar or pair with fresh mango for a tropical presentation.
Why You'll Love This Recipe
- No-Yuca-Peeling Struggle: I’ll be real—peeling cassava is not fun. But here’s the hack: grate it raw with the skin on (yes, really), then simmer it in water for 10 minutes to soften—skin and all. Strain, and boom, you’ve skipped the messiest part. The eggs and coconut milk bind it all into a tender, fluffy cake that tastes like you put in way more effort.
- Coconut Cream Magic: That first bite? The unsweetened coconut milk soaks into the cake while keeping it moist, but it’s the texture that wins me over—chewy edges from the glutinous rice flour, soft center, and a subtle sweetness that pairs perfectly with the earthy cassava. Honestly, it’s the kind of cake that makes you forget it’s gluten-free.
- Lunchbox Hero: Between us, this cake holds up better than most store-bought muffins. Slice it into squares, wrap in parchment, and toss in a bag—it stays fresh for days. My kids grab these for school snacks, and I sneak one at my desk. (Yes, even on a Tuesday.)
- Pantry Staple Power: You’re already using eggs, flour, and coconut milk? This recipe turns those into something special. No specialty ingredients—just cassava, which is cheaper than potatoes in my grocery store. Leftovers? Reheat slices in the toaster or microwave, and they’re just as good the third day. My secret weapon for lazy mornings.
Step-by-step instructions for cassava cake with glutinous rice flour
This method ensures a perfectly moist, tender crumb with that signature sticky-sweet texture.
👨🍳 Step 1: Prepare the Cassava Base
Begin by peeling the 1.5 lb fresh cassava (yuca) using a vegetable peeler or sharp knife. Cut into ½-inch chunks and immediately place in a clean kitchen towel. Wrap tightly and apply pressure to extract all moisture—this is critical for preventing a gummy texture. You'll need to squeeze and rewrap several times until the towel comes out nearly dry. The goal is to remove as much liquid as possible without breaking down the fibers.
Once thoroughly drained, transfer the cassava to a food processor fitted with the metal blade. Pulse in 2-second bursts until you achieve a fine, grainy texture similar to coarse sand. Avoid over-processing or the cassava will turn to paste. Scrape down the sides as needed to ensure even blending. This preparation creates the perfect foundation for that signature light yet dense texture.
👨🍳 Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the 4 whole large eggs (room temperature) with the 1 cup granulated sugar and 0.5 cup coconut sugar until fully combined and slightly pale in color. This mixture should be smooth and homogenous—any sugar granules should be completely dissolved. In a separate bowl, measure out the 13.5 oz unsweetened coconut milk and gently whisk in the 1 tbsp vanilla extract and 0.5 cup melted butter. The coconut milk should be full-fat for optimal creaminess.
Gradually pour the coconut milk mixture into the egg-sugar blend while whisking continuously. This step creates the cake's signature moistness through proper emulsion. Add the drained cassava pulp and mix until just combined—avoid overmixing at this stage as it can develop gluten and create a tougher crumb. The batter should be thick but pourable, with a slightly grainy texture from the cassava.
👨🍳 Step 3: Incorporate Dry Ingredients
In a medium bowl, sift together the 2 cups glutinous rice flour, 1 cup all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. The sifting ensures even distribution of leavening agents and prevents lumps in the final batter. Gently fold these dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. This high-protein flour blend creates that signature chewy yet tender crumb.
Fold in the 0.5 cup shredded coconut (toasted if preferred) and mix until evenly distributed throughout the batter. The coconut adds both texture and subtle sweetness that complements the cassava's natural flavor. At this stage, the batter should be thick and slightly sticky—similar to a dense cake batter. Don't be concerned if it looks too thick; the coconut milk and eggs will create moisture during baking.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and grease an 8-inch round cake pan (or equivalent size) thoroughly with butter or baking spray. Line the bottom with parchment paper for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. The batter will settle slightly as it bakes, so don't overfill the pan.
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should spring back slightly when gently pressed in the center. I recommend checking at the 40-minute mark as ovens vary—underbaking is better than overbaking for maintaining moisture. The cake will continue setting as it cools, so don't remove it prematurely.
⏰ Step 5: Cool and Serve
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking and allows the flavors to meld. The cake's exterior will be golden while the interior remains moist and slightly sticky—this is exactly what you want. For best results, serve at room temperature to fully appreciate the texture and flavor balance.
Optional: Serve with the 1 whole fresh mango diced on top or alongside for a refreshing contrast to the rich cake. The mango's acidity cuts through the cake's sweetness while adding vibrant color. Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days, though I find it's best enjoyed fresh.
Pro Tips For Making Cassava Cake Recipe With Glutinous Rice Flour
- Peel Cassava Properly: Fresh cassava hides cyanide in its skin—don’t risk it by eyeballing it. Use a sharp knife to slice off the outer layer and the purple-tinged inner ring (about 1/4 inch deep), then soak the peeled pieces in cold water for 10 minutes to wash off any residual starch. I learned this the hard way after a batch tasted bitter—now I never skip it.
- Grate, Don’t Chop: Cassava turns gluey when overworked, so grate it coarsely (like for zucchini) instead of chopping or pulsing in a food processor. A box grater works best—pack the shreds into a bowl and squeeze out excess moisture with your hands before mixing. This keeps the texture light, not dense. (Yes, it’s messy, but worth it.)
- Whisk Eggs First: Beat the eggs with a pinch of salt and coconut milk before adding dry ingredients—this creates tiny air pockets that prevent a heavy crumb. I used to toss them in last, and the cake always felt dense. Now it rises just enough to stay tender. (Pro move: Use room-temperature eggs for even better volume.)
- Bake Low and Slow: Skip the high-heat rush—bake at 325°F (160°C) for 40–50 minutes until the center springs back when pressed. Glutinous rice flour burns easily, so check the edges early. I’ve ruined cakes by cranking the oven too high; patience here = no dry, gummy center. (A toothpick test works, but don’t rely on it—this batter’s sticky.)
Perfect pairings for these flavors
Tropical Fruit Pairings
Fresh mango is the star pairing—its bright acidity cuts through the cake's richness beautifully. I recommend ripe Ataulfo mangoes from Mexican markets, sliced into ½-inch cubes and arranged on top. For extra flair, drizzle with lime zest and a touch of agave syrup.
Pineapple works wonderfully too—use golden pineapple chunks for a sweeter contrast. The natural enzymes in pineapple also help tenderize the cake slightly. Serve with a sprinkle of toasted coconut flakes
Creamy Complements
Whipped coconut cream adds a luxurious touch—fold ½ cup chilled coconut cream
with 1 tsp vanilla extract and spoon over slices. For a lighter option, try mango sorbet from a high-quality brand like So DeliciousWarm Spiced Accompaniments
Warm cinnamon-infused coconut milk
(heat ½ cup coconut milk with 1 cinnamon stick for 5 minutes) makes an elegant pairing. The spice enhances the cake's natural sweetness while adding depth. Serve in small cups for dipping.For a savory contrast, try spiced tea
like Thai iced tea with star anise and cardamom.Chilled Beverage Pairings
Sparkling lychee lemonade
creates a refreshing contrast—mix ½ cup lychee juice with 1 cup sparkling water and a squeeze of lime. The effervescence cleanses your palate between bites.For coffee lovers, a Vietnamese-style iced coffee
with condensed milk balances the cake's sweetness. Use Vietnamese drip coffee from brands like Trung Nguyen** for authentic flavor.Nutrition facts
Frequently asked questions
Why does this recipe use both cassava and glutinous rice flour?
The combination creates the perfect texture—cassava provides a tender, moist base while glutinous rice flour adds that signature sticky-chewiness. This balance prevents the cake from being too dense (like pure cassava) or too crumbly (like regular rice flour). The result is a cake that's both light and satisfying in every bite.
Can I substitute regular rice flour for glutinous rice flour?
You can try, but the texture will be less tender and more crumbly. Glutinous rice flour's natural stickiness is what creates that signature chewy mouthfeel. If you must substitute, use 1.5 cups regular rice flour and add 1 tbsp cornstarch to help mimic the moisture retention. The flavor will still be delicious, just with different texture characteristics.
How do I know when the cake is fully baked?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). It should spring back slightly when gently pressed. Start checking at 40 minutes—underbaking is better than overbaking to maintain that perfect moist texture. The cake will continue setting as it cools, so don't remove it from the oven too early.
Can I make this cake without eggs?
Yes! For a vegan version, replace the 4 eggs with 4 tbsp ground flaxseed mixed with 10 tbsp water (let sit for 5 minutes to thicken). The texture will be slightly denser, but still delicious. For best results, also reduce the coconut milk by 2 tbsp to compensate for the extra moisture from the flax eggs. The cake may need an additional 5-10 minutes in the oven.
Why does my cassava cake turn out gummy?
Gummy texture usually means you didn't drain the cassava thoroughly enough or overmixed the batter. Always squeeze the cassava in a towel until nearly dry before processing, and mix just until combined—overmixing develops gluten. Also ensure your oven isn't too hot (350°F is ideal) and don't overbake. The cake should be moist but not sticky when done. For extra insurance, let the batter rest for 10 minutes before baking.