More choices of AIP cakes today
There are a lot more Paleo Autoimmune Protocol (AIP)-friendly cake recipes available online today compared to 2 years ago. I have made Mickey’s Coconut-Raspberry “Cheesecake” from The Autoimmune Paleo Cookbook, the cake base of Kate’s Raspberry Valentine Cake, and Bre’anna’s Carob Brownies from He Won’t Know It’s Paleo for various celebrations (to name a few). Now I’m happy to add this Cassava Mango Cake to the growing AIP cake collection!
Going back to my Asian roots
This year, I couldn’t decide on a cake to make for my birthday. Then I remembered my first AIP birthday cake. I first started on the elimination stage of the AIP less than a week before my birthday. Now that I’m back on the elimination stage again due to my relapse, it felt befitting to revisit that cake and make it again because it was such a hit with the family.
As an Asian living outside Asia, I miss the traditional foods I grew up eating. It gets doubly challenging due to the non-availability of ingredients commonly used in Asian cuisine. Add the AIP on top of that and making AIP-friendly Asian foods? Sometimes it makes me wish I had some unicorn stardust to help me along! So whenever I manage to AIP-fy a dish or food that reminds me of home tastes, the amount of satisfaction I feel is unparalleled. Do you get that feeling?
Cassava in a cake
This Cassava Mango Cake is based on the AIP-version of the traditional cassava cake (called kuih bingka ubi kayu in Malay). Many similar cassava-based cakes exist in various countries where cassava is cultivated. Most of them are usually flourless, although a lot of them involve eggs and copious amounts of refined sugar (more often the commercially sold ones). Cassava cake (also called tapioca cake) is denser than Western-style leavened cakes, and is sticky and chewy with a slight texture. Sweet foods like cassava cake are usually eaten for breakfast or as a mid-afternoon snack.
A less sweet cake
Asian cakes are less sweet than Western cakes in general, and I deliberately lowered the amount of sweetener in this recipe to highlight the taste and texture of the cassava. After all, it’s cassava cake, and not cake with cassava. Non-AIP folks may probably find it insufficiently sweet. You can try increasing the amount of honey by 1 to 2 tablespoons and possibly reduce the coconut milk to create a sweeter cake, if preferred. Otherwise serve it with coconut cream (whipped for extra oomph) and extra honey on the side.
Choosing and prepping cassava
When choosing cassava, select firm roots without any soft spots. The cassava available in North America have been dipped in a layer of wax to extend their shelf life. Just make sure that you use them quickly after buying otherwise they may begin to spoil. When cut, they should be free of blemishes and creamy in colour. Halve the cassava lengthwise and split it into wedges, removing any tough wiry bits running through the middle.
Simplifying the prepwork
The first time I made this cassava mango cake I did everything by hand (grating and making the coconut milk). It was quite an effort! Therefore in order to make things easier this time around, I used a food processor to grate the cassava instead. Canned coconut milk saves so much time too and takes out the hard work! Cassava must be cooked before eating, so don’t go licking the cake batter!
This cassava mango cake is a bit denser than the traditional non-AIP versions containing eggs. The addition of mango gives it a nice orangey-yellow colour and a subtle fragrance. I hope you will give it a try!
Shopping for ingredients
Where to purchase certain ingredients online (affiliate links):
- 2.4 lb/ 1.1 kg or 3 medium cassava, peeled and finely grated (About 1.35 lb/ 610 g/ 4 cups grated)
- 1 cup mango flesh, blended (approximately 1 lb/ 500 g or 2 mangoes, I used Ataulfo mangoes)
- 3 tablespoons runny honey
- 3 tablespoons melted coconut oil
- ¼ teaspoon sea salt
- 2 teaspoon gelatin dissolved in 1 tablespoon room temperature water followed by 1 tablespoon hot water
- 200 mL or ½ can coconut milk
- 1.4 oz/ 40 g or ½ cup shredded coconut
- Line an 8 inch/ 20 cm round pan with parchment paper, folding the edges over the circumference of the pan and set aside
- Preheat the oven to 375°F/ 190°C
- In a mixing bowl, combine all the ingredients together and mix until thoroughly combined
- Pour into the prepared pan and smooth the top with a spatula
- Bake for 1 hour 15 minutes, or until the surface of the cake is firm and springy to touch
- If a browner crust is desired, broil for about 5 minutes before removing from the oven
- Allow to cool down for 10 minutes before grasping the folded edges of parchment paper and removing the cake from the pan
- Leave to cool on a wire rack until cool enough to touch
- Decorate with fruits or serve as is
I am going to try this recipe. Looks delish! I have tried making cassava with pumpkin n it taste good. Thanks for the recipe as I love keuh bingka.
I hope you’ll enjoy it! Cassava and pumpkin sounds really good!
Do you think this would work w frozen
cassava?
Are you referring to frozen grated cassava or frozen peeled cassava chunks? It should work with frozen grated cassava, just remember to squeeze it to remove excess liquid before measuring the cassava required. I have not tried it with frozen peeled cassava chunks. Hope that helps!