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Yuca (Cassava) Cake

July 11, 2014 by predominantlypaleo 12 Comments

 

After finishing up the Ice Cream Book written with The Real Food Guide, I have been focusing more on savory foods versus treats. But to be honest, there has been an idea brewing for quite some time and I finally had to give it a go. Most of my yuca recipes I try to keep Autoimmune Protocol friendly, meaning they do not have added nuts or eggs (among other ingredients), but for this I knew I needed eggs. Eggs just do things that other foods can’t! And I personally tolerate eggs well so I thought I had to just go for it and see what happened.

A few weeks ago, I had spotted this handy little contraption and although I didn’t know EXACTLY what I’d be using it for, I just HAD to have it -this always makes the hubs love me a little bit more. But I digress. So I grabbed this Pie Bowl Set and yuca root and went to work. If you could have seen the way the kids gobbled it down, you’d think I had starved them for days for the event. I chose to top mine with my Vanilla Bean Ice Cream from “We Can ALL Scream for Ice Cream” but feel free to “decorate” your Yuca (Cassava) Cake  with whatever makes you happy!

Ingredients:

  • 1.5 cups mashed yuca (peeled, coarsely chopped, boiled until fork tender, drained) – watch my yuca video here if you want to see how to peel/chop/boil yuca
  • 3 pasture raised eggs
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut milk (or alternative dairy free milk)
  • 1/4 cup maple sugar
  • 1/4 cup 100% maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • Pinch salt
  1. Preheat oven to 350
  2. Combine your mashed yuca and all other remaining ingredients in a blender or food processor
  3. Blend until smooth
  4. Pour into miniature tins – either like this one or like this one as I do not believe a “big” cake will work quite right. The texture is flaky and crispy on the outside but almost like a bread pudding on the inside of the thicker parts
  5. Bake for 40-45 minutes or until nicely browned
  6. Remove from oven and allow to cool slightly
  7. Top with ice cream, a chocolate or caramel drizzle, or a big dollop of coconut whipped cream!


Yuca Cake

Yuca Cake

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Filed Under: baked goods, cake, dairy free, gluten free, grain free, nut free, paleo, refined sugar free, soy free, treats, yeast free

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Comments

  1. Stacia says

    July 11, 2014 at 8:54 pm

    This sounds amazing! I’m intrigued by yuca and will definitely need to try it!

    Reply
  2. Shana says

    July 16, 2014 at 1:48 pm

    I’m dying to try ALL your Yuca recipes but had a quick question. I saw Goya has frozen Yuca in my grocery store. Already cut and ready to steam/boil/etc. Do you see any reason why this wouldn’t work…save me a few steps and a couple minutes of prep time? Thanks so much!!

    Reply
    • predominantlypaleo says

      July 16, 2014 at 1:51 pm

      Yep! Frozen will work!

      Reply
  3. Selidji Laleye says

    October 3, 2014 at 5:51 pm

    Hello! I have a question: when you say 1.5 cup of mashed yucca, do you measure the yucca after mashing or before?
    Please let me know

    Thanks!

    Reply
    • predominantlypaleo says

      October 4, 2014 at 2:17 am

      Hi Selidji,
      The mashed yuca is measured after cooking and mashing it into the measuring cup. It does not need to be exact, the recipe will still work well if it is not absolute. I do not mash it perfectly into the measuring cup, just press it downward to fill the cup!

      Reply
  4. Diana says

    July 5, 2016 at 7:55 pm

    Can this be made in muffin tins?

    Reply
    • predominantlypaleo says

      July 9, 2016 at 3:21 am

      That should work!

      Reply
  5. Kleejo says

    October 26, 2016 at 3:14 pm

    I just discovered yuca (yay!) and long for something sweet/crunchy to eat during these rainy fall days. But my son and husband don’t do well with coconut(milk). And I can’t have almond(milk) Do you think it would work out with just water (plus some extra coconut oil) instead?

    Reply
    • predominantlypaleo says

      October 26, 2016 at 10:23 pm

      Yes! A different milk and fat would be fine!

      Reply
  6. elle says

    August 29, 2017 at 12:44 am

    i have cassava flour from a bag, do you think the measurements would be the same as the mashed yuca in this recipe?

    Reply
    • predominantlypaleo says

      August 30, 2017 at 7:24 pm

      Working with cassava flour is a bit different. You might read my post entitled Cassava Flour Dough first.

      Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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