Filipino Cassava Cake You Can Make in Under a Minute

Cassava cake is a traditional Filipino dessert with a chewy, soft bite and a rich tropical flavor. It’s a treat that many Filipinos grew up with, but what makes this version special is how easy it is to make. Just three ingredients and 40 seconds of prep time. No mixers, no complex steps. Just pure comfort food with a coconut twist.

Perfect for busy weeknights, weekend potlucks, or quick cravings, this cassava cake recipe delivers all the taste with none of the hassle. It’s one of those desserts you can whip up fast but still proudly say, “Yes, I made it from scratch.”

What Makes This Cassava Cake So Easy

You don’t need to be an experienced baker to pull this off. Thanks to pre-grated cassava and pantry-friendly ingredients, the batter comes together in less than a minute.

While the bake time takes around 45 to 50 minutes, the actual mixing step is so quick that it barely feels like prep at all. This makes it ideal for last-minute guests or a simple sweet treat after dinner.

Only 3 Ingredients You’ll Need

All three ingredients in this recipe serve a purpose. Together, they create a chewy, creamy cake with a golden top and rich flavor in every bite.

Grated Cassava
Cassava is a tropical root vegetable that’s naturally starchy. Its texture when baked is slightly stretchy and soft, similar to mochi or rice cake. You can find it frozen and pre-grated at most Asian grocery stores or international markets. Just thaw it fully before use.

Coconut Milk
This adds creaminess and depth to the cake. Full-fat coconut milk gives the best texture, keeping the inside moist while helping the top brown nicely during baking.

Sweetened Condensed Milk
This acts as both the sweetener and the binder. It adds thickness and richness to the batter and helps create that signature gooey interior cassava cakes are loved for.

Optional add-ins include vanilla extract for aroma, shredded coconut for extra chew, or crushed pineapple for a fruity surprise.

How to Make It Step by Step

This recipe uses basic steps, and cleanup is quick. Here’s how to do it from start to finish:

Step 1: Prep the Cassava
If you’re using frozen grated cassava, let it thaw completely. Rinse and gently squeeze out the moisture using a sieve or clean towel. This prevents the cake from becoming soggy and helps it bake evenly.

Step 2: Mix the Batter
In a medium bowl, combine:

• 2 cups grated cassava
• 1 cup coconut milk
• 1 can (14 oz) sweetened condensed milk

Stir until smooth. This should take around 40 seconds with a spoon or spatula. No need to beat or whisk.

Step 3: Pour and Bake
Grease an 8×8 inch baking dish with a bit of oil or butter. Pour in the batter and spread it evenly.

Bake in a preheated oven at 325°F (163°C) for 45 to 50 minutes. The top should turn a deep golden color and feel firm to the touch. A light crust forms while the center stays soft and chewy.

Let it cool slightly before slicing. You can serve it warm or chilled, depending on your preference.

Why Cassava Cake Is a Must-Try

This cake brings together simplicity and cultural flavor in one easy recipe. Its texture stands out from typical flour-based cakes, making it a refreshing change.

Unique Texture
The chewy bite is satisfying and makes each slice feel rich and filling.

Naturally Gluten-Free
Since cassava is starch-based and flour-free, it’s naturally gluten-free and doesn’t need any flour substitutes.

Flexible for Dietary Needs
Use coconut condensed milk to make it dairy-free and vegan-friendly. No eggs are required either.

Tropical Flavor Profile
The combination of cassava and coconut gives it a comforting island vibe. You can enhance that further with pineapple or toasted coconut.

Pro Tips for Even Better Cake

• Add a pinch of salt to balance the sweetness.
• For a gooey top, drizzle more condensed milk during the last 10 minutes of baking.
• Top with shredded coconut or chopped nuts after baking for texture and presentation.
• Use muffin tins to make single-serving cassava bites for parties or packed lunches.

Storage and Leftovers

Cassava cake keeps well in the refrigerator for up to 4 days. Store it in an airtight container or tightly covered dish.

To reheat, microwave slices for 15 to 20 seconds. This brings back the soft, freshly baked feel. Some people even prefer it chilled, as the texture becomes denser and more pudding-like.

A Filipino Classic in Record Time

This cassava cake is proof that good dessert doesn’t need hours of prep or a long list of ingredients. In under a minute, you can mix up a tropical treat that feels like home and tastes like something special.

Whether you’re craving something warm and sweet or introducing someone to Filipino flavors for the first time, this cake is a perfect choice. It’s fast, it’s fun, and it’s packed with flavor from start to finish.