Desserts
This cassava cake recipe with glutinous rice flour delivers a moist yet light texture that’s perfect for any celebration or dessert craving. The combination of cassava’s natural sweetness and glutinous rice flour creates a tender crumb that stays fresh for days, making it ideal for both traditional and modern desserts.
What sets this recipe apart is its balance—rich enough to satisfy but light enough to feel indulgent without being heavy.
Baking takes just 45 minutes, and the process is straightforward: blend cassava purée with eggs, sugar, and rice flour, then bake until golden. The result is a cake with a delicate texture that’s slightly chewy yet airy, often garnished with toasted coconut flakes or a drizzle of caramel syrup.
Whether you’re serving it at a gathering or enjoying a quiet treat, this recipe promises a dessert that’s both impressive and foolproof.
Ingredients for cassava cake recipe with glutinous rice flour
Eleven ingredients create a delicate, moist cake with perfect balance of sweetness and lightness.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Cassava (Yuca) 🥔 | 2 cups | Grated, fresh for best texture |
| Glutinous Rice Flour 🍚 | 2 cups | Sweet rice flour preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat for richness |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Baking Powder 🧂 | 2 tsp | Fine grain for even rise |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Toasted Coconut Flakes 🥥 | ½ cup | For garnish, optional |
| Caramel Syrup 🍯 | ¼ cup | Store-bought or homemade |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Lemon Zest 🍋 | 1 tbsp | Fresh, for brightness |
The cassava is the foundation of this cake, and freshly grated makes all the difference—pre-packaged cassava purée often contains additives that affect texture. Look for organic cassava at specialty stores like Whole Foods or Trader Joe's for the best quality. Glutinous rice flour can be found in the international aisle of most supermarkets or online retailers like Amazon. For the coconut flakes, unsweetened is ideal, but lightly toast them yourself—they taste fresher than pre-toasted packages. The caramel syrup can be store-bought, but homemade is worth the effort if you're making multiple batches.
No vanilla extract? Vanilla bean paste works beautifully, or even vanilla sugar at half the amount. Substituting milk? Coconut milk adds a subtle tropical note, while almond milk keeps it neutral. For the sugar, coconut sugar gives a caramel-like depth, but white sugar ensures consistent results. If you're avoiding dairy, vegan butter works perfectly—just ensure it's full-fat for the right texture. The baking powder must be fresh; if it's over a year old, test it first by mixing with water—it should bubble vigorously.
This cake keeps beautifully for 4-5 days in an airtight container at room temperature, or up to 1 week in the fridge. For longer storage, slice and freeze individual portions—they reheat perfectly in the microwave. The coconut flakes and caramel drizzle can be added fresh before serving, so they stay crisp. If making ahead, bake the cake a day early and store it wrapped in parchment—it actually develops more flavor over time.
Why You'll Love This Recipe
- No-Fuss Batter: I just grate the cassava, mix in the glutinous rice flour, and fold in eggs—no kneading, no waiting for dough to rise. The butter and sugar blend so smoothly, you’d swear it’s magic.
- Sweet Chewy Magic: That crispy exterior with a pillowy, slightly chewy center? It’s like a cross between a cake and a mochi, but richer. The glutinous rice flour gives it that signature stick-to-your-ribs texture.
- Weekend or Weeknight: Bake it for brunch when guests drop by, or pack slices for lunch—it stays fresh for days. Honestly, I’ve served it cold, warm, even dusted with cinnamon, and it’s always a hit.
- Budget-Friendly Staple: Cassava and rice flour are cheap, and a single batch feeds four. Leftovers? Reheat them in the microwave or toss them into a smoothie—no waste, just flavor. My wallet thanks me.
Step-by-step instructions for cassava cake with glutinous rice flour
Here's the method for a perfectly moist cassava cake that stays light and tender.
Prepare the Cassava Base
Begin by grating the 2 cups of fresh cassava (yuca) using a box grater or food processor. I like to use the fine side of the grater to get an even texture without too much pulp. Transfer the grated cassava to a clean kitchen towel and squeeze out all excess moisture—this is crucial for preventing a dense cake. The grated cassava should look like fine, dry shreds with no visible liquid.
In a large mixing bowl, combine the grated cassava with the 2 cups of glutinous rice flour, 1.5 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt. Use a whisk to gently blend everything together until just combined—you don't want to develop any gluten, so avoid overmixing. The mixture should look like a coarse, dry batter with no flour clumps remaining.
Incorporate Wet Ingredients
In a separate bowl, melt the 1 cup of unsalted butter in a microwave-safe container or over low heat. Once melted, let it cool slightly but keep it warm enough to blend smoothly. In the same bowl, add the 4 whole large eggs, 0.5 cup of milk, 1 tablespoon of vanilla extract, and 1 tablespoon of lemon zest. Whisk vigorously for about 2 minutes until the mixture becomes pale yellow and slightly thickened.
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix just until everything comes together—you should have a thick, sticky batter that holds its shape when you lift the spoon. If the batter looks too thick, add 1-2 tablespoons of milk to reach a smooth, pourable consistency. The batter should coat the back of a spoon without being runny.
Add Caramel Syrup and Toasted Coconut
Fold in the 0.25 cup of caramel syrup using a spatula, making sure it's evenly distributed throughout the batter. This step adds natural sweetness and moisture that keeps the cake tender. Then, gently fold in the 0.5 cup of toasted coconut flakes, reserving about 2 tablespoons for garnishing later. The coconut adds a delightful texture contrast and tropical flavor that pairs perfectly with the cassava.
Transfer the batter to a greased and floured 9-inch round cake pan or two 8-inch round pans if you prefer thinner layers. Tap the pan gently on the counter to remove any air bubbles. The batter should fill the pan about 2/3 full—don't overfill, as the cake will rise slightly during baking.
Bake at Low Temperature for Even Cooking
Preheat your oven to 325°F—this lower temperature ensures the cake bakes evenly without drying out. Place the prepared cake pan in the center rack and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
I know it seems like a long time, but patience is key here. The cake needs time to set properly without becoming dense. If the top browns too quickly, tent the pan with aluminum foil during the last 10 minutes of baking. Once baked, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Garnish and Serve
While the cake is still warm, sprinkle the reserved toasted coconut flakes evenly over the top for a beautiful presentation. The coconut will crisp slightly as it cools, adding a delightful crunch to each bite. Serve the cake at room temperature for the best texture—this allows the flavors to fully meld and the cake to reach its ideal moistness.
Slice the cake into 8 even portions and enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of the light cassava base, sweet caramel notes, and tropical coconut creates a truly unique dessert that's both comforting and refreshing.
Pro Tips For Making Cassava Cake Recipe With Glutinous Rice Flour
- GRATE CASSAVA COLD: Fresh cassava releases cyanide when cut—don’t risk it. Wrap peeled sticks in plastic and refrigerate for 24 hours first, then grate. (Yes, it’s a pain, but your stomach will thank you.)
- SIFT THE FLOUR: Glutinous rice flour clumps like glue. Sift it with the sugar before mixing—this cuts lumps and makes folding eggs into the batter way smoother. (Trust me, you’ll hate scraping clumps out later.)
- UNDERBAKE THE CENTER: This cake’s dense—don’t pull it at 180°C (350°F). Let the middle hit 95°C (200°F) internally, then tent with foil for 10 minutes. Overbaking turns it gummy. (I learned this after a soggy first attempt.)
- USE ROOM-TEMP EGG BUTTER: Cold butter and eggs make the cake dense. Whip them together at room temp, then fold into the batter last. The texture stays light, not compact. (Skip this, and you’ll get a brick.)
Pro cooking tips for this dish
Moisture Mastery
Cassava releases moisture as it bakes, so preventing a gummy texture starts with proper prep. After grating, squeeze out ALL excess liquid using a clean kitchen towel—this is non-negotiable.
I also recommend baking at 325°F instead of higher temps, which allows the moisture to evaporate gently rather than creating steam pockets.
For extra insurance, I line the pan with parchment paper and grease it lightly with coconut oil—this helps the cake release cleanly without absorbing moisture from the pan. 💧
Glutinous Rice Flour Secrets
The glutinous rice flour gives this cake its signature chewy texture, but it can behave unpredictably. Always sift it first to prevent clumps that create dense spots. I use a fine-mesh sieve and tap it gently with my fingers to break up any stubborn lumps.
For the best results, mix the dry ingredients with the grated cassava before adding liquids—this ensures even distribution. Pro tip: If your batter looks too thick, add milk 1 tablespoon at a time until it reaches a smooth, pourable consistency without being runny. 🍚
Baking Time Precision
This cake needs patience—don’t rush the baking time! I test for doneness by inserting a toothpick in the center; it should come out clean with just a few moist crumbs (not wet batter).
If the top browns too quickly, tent with foil for the last 10 minutes to prevent over-browning while the center finishes cooking. For even baking, rotate the pan halfway through the cooking time if your oven has hot spots. The internal temperature should reach 205-210°F for perfect texture. ⏱️
Coconut Crunch Hack
Toast your coconut flakes before adding them to the batter for maximum flavor and texture. Spread them on a baking sheet and toast at 350°F for 3-4 minutes, stirring once, until golden and fragrant. This step adds a nutty depth that store-bought flakes can’t match.
For garnish, sprinkle them while the cake is still warm—they’ll crisp up beautifully as it cools. Save a few extra for sprinkling over slices before serving. 🥥
Make-Ahead Magic
This cake actually tastes better the next day because the flavors meld and the texture becomes even more tender. Wrap it tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for 1 week.
To reheat, slice individual portions and warm in the microwave for 10-15 seconds—just enough to soften any slight firmness. For freezing, slice the cake and wrap each piece in parchment paper before storing in a freezer bag for up to 3 months. 📅
Nutrition facts
Frequently asked questions
Can I substitute regular rice flour for glutinous rice flour?
Not recommended! Glutinous rice flour gives this cake its signature chewy texture and moisture. If you must substitute, try a 1:1 ratio with all-purpose flour, but expect a lighter, less tender result. For a closer match, blend 50% all-purpose flour with 50% cornstarch—this mimics some of the binding properties. The cake will still be delicious but won't have the same signature mouthfeel.
Why does my cassava cake turn out dense?
Dense texture usually means excess moisture wasn't removed from the grated cassava. Always squeeze grated cassava thoroughly in a clean towel before mixing. Another common issue is overmixing the batter—stop as soon as all ingredients combine. If your oven runs hot, try baking at 300°F instead of 325°F for a slower cook. For extra insurance, let the cake cool completely in the pan before removing.
How can I make this cake vegan?
Replace the eggs with 4 tablespoons vegan butter + 4 tablespoons aquafaba (chickpea brine) per egg, or use 1/4 cup applesauce per egg. For the butter, use vegan butter (full-fat for best texture). The baking powder and salt remain the same. Test your vegan butter first—some brands contain dairy. The cake will still be moist but may have slightly different rise characteristics.
Can I bake this in a different pan shape?
Yes, but adjust baking time accordingly. A 9-inch round pan (as in the recipe) takes 40-45 minutes. For a 9x13-inch baking dish, reduce temperature to 300°F and bake 35-40 minutes. A 6-inch round pan will need 30-35 minutes at 325°F. Always check with a toothpick—smaller pans bake faster while larger pans need lower temps to prevent over-browning.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 4 days—it actually improves in flavor! For longer storage, refrigerate for 1 week or freeze slices individually (wrapped in parchment) for 3 months. To reheat, microwave 10-15 seconds** per slice. The coconut topping stays best when added fresh, so save some for garnishing before serving.