Baked cassava cake, often known as tavioka yaca, is one of the simplest Fiji-style cassava desserts to put in the oven. The cake slices neatly, travels well, and works for birthdays, tea time, and everyday family baking.
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Baked cassava cake, often known as tavioka yaca, is one of the simplest Fiji-style cassava desserts to put in the oven. The cake slices neatly, travels well, and works for birthdays, tea time, and everyday family baking.
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Ingredients
- 4 cups grated cassava
- 1/2 cup sugar, plus more to taste
- 2 eggs (optional)
- 1/3 cup milk
- 1 teaspoon vanilla (optional)
- 1/3 cup raisins (optional)
Steps
- Preheat the oven to 350 degrees Fahrenheit and grease a baking tray.
- Place the grated cassava in a mixing bowl and add the sugar, eggs if using, milk, and vanilla.
- Mix well, then taste a small amount of the batter and add a little more sugar if needed.
- Fold in the raisins if you want a sweeter fruit-studded cake.
- Spread the batter in the prepared tray and smooth the top.
- Bake for about 1 hour, or until the top is lightly golden and the center feels set.
- Cool before slicing so the cassava cake firms up properly.
Nutrition
This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
Tips And Substitutions
Helpful tips
- Grated cassava should be evenly mixed so the cake bakes with a consistent texture.
- This cake is best sliced after it has cooled down a bit.
- If the top browns too quickly, cover it loosely for the final part of baking.
Substitutions and variations
- Leave out the eggs for a more rustic cassava-forward slice.
- Raisins are optional but common if you want more sweetness in each bite.
- A little coconut milk can replace some of the milk for a richer finish.
Serve It With
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View recipeFAQ
Should cassava cake be served warm or cold?
Either works. Warm is softer and more pudding-like, while cooled slices hold their shape better.
Can I freeze baked cassava cake?
Yes. Slice it first so you can thaw only what you need.
What is the difference between cassava pudding and cassava cake?
Cassava pudding is usually softer and more spoonable, while cassava cake bakes into a firmer slice.
About This Version
This page keeps the Fiji home-baking version front and center, with optional extras that families commonly add for sweetness and texture.
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Learn how to make cassava pudding, or vakalavalava, with grated cassava, coconut milk, and sugar for a simple Fiji dessert with a soft rich texture.
View recipeNutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 286 kcal |
| Fat | 6.4 g |
| Saturated Fat | 2.6 g |
| Carbohydrates | 54.2 g |
| Protein | 3.8 g |
| Sodium | 110 mg |
| Cholesterol | 34 mg |