AIP Baked Cassava Cake

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This AIP Baked Cassava Cake is a version of an Asian dessert that tastes absolutely delicious alongside a cup of tea or as a dessert.

This recipe comes from a Vietnamese Cassava Cake called Bánh khoai mì. It’s made mostly from shredded cassava (not the flour but the actually root) and coconut milk. While it’s a delicious dish and is naturally AIP, I was inspired by Caribbean and Filipino versions of this dessert and added shredded coconut. Nutmeg is a common spice that’s added in the Caribbean version s of this dessert. Since nutmeg isn’t AIP, I added orange zest instead. I thought it gave the dessert a little more depth of flavor.

What is cassava cake made of?

This AIP dessert is made of cassava, coconut, orange, and honey.  It also has some tapioca flour, which actually comes from the cassava plant. I talk more about the differences between tapioca flour, cassava flour and whole cassava in this post.

How do you grate cassava?

You need to peel the whole cassava then grate the white part.  Or you can just buy pre-shredded cassava. I find mine in the frozen section. It’s super cheap and widely available in Asian markets. It’s seriously only $.99 at my local market so it’s absolutely worth it to buy the frozen shredded cassava vs. making it myself.

What’s the difference between shredded (or grated) cassava and cassava flour?

Shredded cassava is the from the whole root. It’s just been peeled and shredded. Cassava flour also comes from the whole root but it’s been peeled, dried and ground. Again I talk more about the differences between these and tapioca flour in this post.

How to make AIP Baked Cassava Cake

1. Pre-heat the oven to 375 degrees. Line a loaf pan with parchment.
2. In a large bowl, mix all ingredients together.
3. Pour into prepared baking pan then bake for 1 hour or until sides are golden brown.
4. Allow to cool completely before slicing.  Serve room temperature or chilled.

Tips for making the best AIP Baked Cassava Cake

• You can find whole cassava or frozen at your local Asian Market. Cassava is also called yucca.
• Shredded frozen cassava is very affordable and a great way to make this recipe a little bit easier to prepare.
• You’re going to need parchment paper and a loaf pan for this recipe.

If you like this AIP dessert, you’ll love these AIP dessert recipes

• Strawberry Rhubarb Panna Cotta
• AIP Mango Sticky Rice
• Fruit Filled King Cake
• AIP Grilled Peaches
• AIP Coconut Date Bars
• Bao Bing

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Print Recipe

4.5 from 2 votes

AIP Baked Cassava Cake

This AIP Baked Cassava Cake is actually an Asian dish that’s been adapted to the autoimmune protocol. This version of the recipeis egg and dairy free but is definitely not lacking in flavor. It’s an absolutely delicious dessert. This recipe fits the Paleo and Autoimmune Protocol diets.

Prep Time15 mins

Cook Time1 hr

Cool Time30 mins

Course: Dessert

Cuisine: Asian

Keyword: aip, aip baking, AIP dessert, aip diet, autoimmune protocol

Servings: 8 slices

Calories: 344kcal

Author: Beth Chen

Equipment

• Loaf Pan
• Parchment Paper

Ingredients

• 1 pound Cassava shredded (if frozen, thawed)
• 1 cup Shredded Coconut
• 1 Orange zested
• 3/4 cup Honey
• 3/4 cup Coconut Cream
• 1 tablespoon Tapioca Flour
• 1 tablespoon Coconut Oil
• 1 teaspoon Vanilla Bean Powder I used Kiva

Instructions

• Pre-heat oven to 375 degrees. Line loaf pan with parchment paper.
• In a large bowl, mix all of the ingredients together.
• Pour into the prepared loaf pan then bake for 1 hour or until the edges are golden brown.
• Remove from the oven then allow to cool completely before slicing. Serve at room temperature or chilled.

Notes

• You can find whole cassava or frozen at your local Asian Market. Cassava is also called yucca.
• Shredded frozen cassava is very affordable and a great way to make this recipe a little bit easier to prepare.
• You’re going to need parchment paper and a loaf pan for this recipe. 
• I use this brand of vanilla bean powder. 
• Make sure that your coconut cream is AIP friendly. I use this brand. 

Nutrition

Serving: 1slice | Calories: 344kcal | Carbohydrates: 57g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 40mg | Potassium: 311mg | Fiber: 2g | Sugar: 33g | Vitamin A: 44IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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