Gluten free Cassava (Yuca) cake

Sprouts is offering to sell cassava cake which is completely free from using wheat flour and butter. The cake is rich in fiber - made with grated cassava and coconut milk for richness. There are many versions of cassava cake but here I am happy to share the most healthy and safest way for people who choose to be gluten free or who is suffering from celiac disease.

Ingredients

   2 cups of grated cassava
  2/3 cup of granule sugar
   175 ml (almost 1/2 can) coconut milk
   1 tablespoon of canola oil
    1 1/2 cups of coconut flakes
    1 teaspoon vanilla (or almond extract)
     pinch of salt

Methods

     Preheat the oven to 350 F
     Spray a 9 inches round cake pan with oil.
     Line the bottom of the cake pan with parchment paper
    In a bowl, mix all the ingredients together.
     Pour the mix into the cake pan, smooth the top.
     Put the cake in the middle rack of the oven
     Bake for 60 minutes.
Take the cake out of the oven and wait until its half-way cool. Flip the cake to take it out of the baking pan let it rest. The cake is best to be cut and served cold with warm coconut milk (which I will post in the future post)

Note: Because I do not use egg in this recipe, the cake is not golden on the top. My trick is after 60 minutes, brush the top of the cake with milk and put the cake to the top rack and turn the oven onto broil. Broil for 2 to 3 minute until the cake turns to the color of your preference.