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!
- 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
- Preheat oven to 350
- Combine your mashed yuca and all other remaining ingredients in a blender or food processor
- Blend until smooth
- 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
- Bake for 40-45 minutes or until nicely browned
- Remove from oven and allow to cool slightly
- Top with ice cream, a chocolate or caramel drizzle, or a big dollop of coconut whipped cream!
This sounds amazing! I’m intrigued by yuca and will definitely need to try it!
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!!
Yep! Frozen will work!
Selidji Laleye says
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
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!
Can this be made in muffin tins?
That should work!
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?
Yes! A different milk and fat would be fine!
i have cassava flour from a bag, do you think the measurements would be the same as the mashed yuca in this recipe?
Working with cassava flour is a bit different. You might read my post entitled Cassava Flour Dough first.