Low Sodium Cassava Cake

Indulge in the delectable flavors of this Low Sodium Cassava Cake, a healthier twist on a beloved tropical dessert. Made with frozen grated cassava, creamy coconut milk, and low sodium condensed milk, this dessert achieves the perfect balance of rich, indulgent taste without compromising dietary needs. The addition of coconut cream and a touch of granulated sugar brings a luscious sweetness, while eggs and vanilla extract tie the flavors together into a moist, custard-like cake. A velvety topping made with unsalted butter and condensed milk creates a golden layer that adds irresistible charm. Perfect for gatherings or as a treat with coffee or tea, this easy-to-make, oven-baked dessert is sure to impress while keeping sodium levels in check.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 pounds Frozen grated cassava
• 1 can (13.5 oz) Coconut milk
• 1 can (12 oz) Low sodium condensed milk
• 1 can (13.5 oz) Coconut cream
• 0.75 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with unsalted butter and set aside.

Step 2

In a large mixing bowl, combine the thawed grated cassava, coconut milk, low sodium condensed milk, 1 can of coconut cream, and granulated sugar. Mix thoroughly until the ingredients are well combined.

Step 3

In a separate small bowl, beat the eggs and add the vanilla extract. Stir the egg mixture into the cassava mixture, and ensure it is evenly distributed.

Step 4

Pour the cassava mixture into the prepared baking pan and spread it out evenly using a spatula.

Step 5

Bake in the preheated oven for about 50 minutes, or until the top is firm and toothpick inserted in the center comes out clean.

Step 6

While the cake is baking, prepare the topping by melting 2 tablespoons of unsalted butter in a saucepan over medium heat. Add the remaining half of the low sodium condensed milk and stir until well combined.

Step 7

After 50 minutes, carefully spread the topping mixture over the baked cassava layer, and return the cake to the oven.

Step 8

Bake for an additional 10 minutes, or until the topping is lightly golden and set.

Step 9

Remove the cassava cake from the oven and let it cool to room temperature before slicing and serving.

Step 10

Enjoy your Low Sodium Cassava Cake, with or without a cup of tea or coffee!

Nutrition Facts

Serving size	(1940.7g)

Amount per serving	% Daily Value*
Calories	3642.5

Total Fat 70.0g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 490.7mg	0%
Sodium 458.2mg	0%
Total Carbohydrate 714.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 343.8g
Protein 48.5g	0%

Vitamin D 82IU	0%
Calcium 1139.0mg	0%
Iron 5.7mg	0%
Potassium 4118.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.1%

Protein: 5.3%

Carbs: 77.6%