Steamed Cassava Cake is a beloved traditional dessert known for its soft, chewy texture and lightly sweet coconut flavor. Made from grated cassava (also called yuca or manioc), this cake is naturally gluten-free, simple in ingredients, and deeply rooted in many tropical cuisines. Unlike baked cakes, steaming gives cassava cake its signature moist consistency that sets it apart from Western-style desserts.

In this complete guide, you’ll discover what steamed cassava cake is, its cultural significance, key ingredients, texture and flavor profile, variations, storage tips, and why it remains a timeless favorite across generations.

What Is Steamed Cassava Cake?

Steamed Cassava Cake is a traditional dessert made from grated cassava, coconut milk, sugar, and sometimes eggs or condensed milk. Instead of being baked, the batter is steamed, resulting in a dense yet tender cake with a slightly elastic, pudding-like texture.

Cassava is a starchy root vegetable widely used in Africa, Southeast Asia, the Caribbean, and parts of Latin America. When cooked properly, it becomes mildly sweet and neutral, making it ideal for desserts.

Cultural Significance of Cassava Cake

Cassava cake appears in many cultures under different names and variations. It is especially popular in:

Southeast Asia

West and Central Africa
The Caribbean
Latin America

In many households, cassava cake is served during:

Holidays and celebrations
Family gatherings

Religious events
Afternoon tea or coffee

Because cassava grows easily in tropical climates, it has long been considered a staple ingredient for both everyday and festive dishes.

Why Steaming Is Essential

Steaming plays a crucial role in cassava cake’s identity.

Benefits of Steaming

Preserves moisture
Creates a soft, chewy texture

Prevents drying or crust formation
Allows even cooking

Unlike baking, steaming gently cooks the cassava starches, giving the cake its signature elasticity and smooth bite.

Flavor Profile of Steamed Cassava Cake

Steamed cassava cake has a subtle, comforting flavor that appeals to a wide range of palates.

Mild sweetness from sugar or condensed milk
Creamy richness from coconut milk

Neutral starchiness from cassava
Light aroma of vanilla or pandan (in some versions)

It is not overly sweet, making it ideal as a snack or light dessert.

Texture: What Makes Cassava Cake Unique

The texture is what truly defines steamed cassava cake.

Key Texture Characteristics

Soft and moist
Slightly chewy and elastic

Dense but not heavy
Smooth with fine grain

This unique consistency is very different from flour-based cakes and is often compared to mochi or pudding-like desserts.

Key Ingredients Explained

Understanding the ingredients helps ensure a successful cassava cake every time.

Cassava

Freshly grated cassava is traditional, though frozen grated cassava is commonly used for convenience. Cassava must always be cooked before eating, as raw cassava is not safe.

Coconut Milk

Coconut milk adds richness, moisture, and aroma. Full-fat coconut milk produces the best texture and flavor.

Sugar

White sugar, brown sugar, or condensed milk may be used depending on the regional style.

Eggs (Optional)

Eggs add structure and a slightly custard-like texture, though many traditional recipes omit them.

Flavorings

Vanilla, pandan, or coconut essence may be added for aroma.

Why Steamed Cassava Cake Is Naturally Gluten-Free

Cassava contains no gluten, making this cake naturally gluten-free without substitutions. This makes it an excellent dessert choice for those avoiding wheat or gluten-containing grains.

Always ensure that added ingredients, such as flavorings or condensed milk, are gluten-free if serving sensitive individuals.

Steamed Cassava Cake vs Baked Cassava Cake

Steamed Version

Softer and more elastic

Moist throughout
Lighter mouthfeel

Baked Version

Firmer texture

Slight crust on top
More caramelized flavor

Both are delicious, but steaming is preferred for those who love tender, chewy desserts.

Popular Variations of Steamed Cassava Cake

Cassava cake is highly adaptable across regions and preferences.

Coconut-Topped Cassava Cake

Finished with a steamed coconut cream topping for added richness.

Layered Cassava Cake

Includes a colored or flavored top layer for visual appeal.

Cassava Cake with Cheese

Adds a savory-sweet contrast popular in some cultures.

Vegan Cassava Cake

Made without eggs or dairy, relying solely on coconut milk.

Pandan Cassava Cake

Infused with pandan for aroma and green color.

How to Serve Steamed Cassava Cake

Steamed cassava cake is best enjoyed:

Slightly warm or at room temperature
Cut into squares or slices

With tea or coffee
As a snack or dessert

Its mild sweetness allows it to pair well with both hot and cold beverages.

Storage and Shelf Life

Room Temperature

Consume within 1 day
Keep covered to prevent drying

Refrigeration

Store in an airtight container

Keeps well for 3–4 days
Reheat by steaming briefly

Freezing

Freeze in slices for up to 2 months

Thaw and re-steam before serving

Steaming again helps restore moisture after storage.

Tips for Perfect Steamed Cassava Cake

Use finely grated cassava for smooth texture

Mix thoroughly to avoid uneven starch pockets
Grease steaming pan to prevent sticking
Steam over steady, medium heat

Do not rush cooling—cake firms up as it sets

These steps ensure consistent texture and flavor.

Common Mistakes to Avoid

Using raw, ungrated cassava improperly

Over-sweetening the batter
Steaming on too high heat
Cutting the cake while too hot

Skipping proper greasing

Avoiding these mistakes leads to a beautifully textured cake.

Is Steamed Cassava Cake Healthy?

While it is a dessert, steamed cassava cake has some advantages:

Nutritional Notes

Naturally gluten-free
Contains fiber from cassava
Dairy-free in many versions

Steamed, not fried or baked

Moderation is key, but it can fit into a balanced diet when enjoyed mindfully.

Frequently Asked Questions

Is cassava the same as yuca?

Yes. Cassava is also known as yuca or manioc.

Can I use frozen cassava?

Yes. Frozen grated cassava works very well and is widely used.

Why is my cassava cake gummy?

Overmixing or under-steaming can cause uneven texture.

Can I make this without eggs?

Absolutely. Many traditional versions are egg-free.

Steamed Cassava Cake in Modern Cooking

Today, steamed cassava cake continues to thrive as both a traditional dessert and a modern gluten-free option. Food bloggers and home cooks appreciate its simplicity, affordability, and unique texture. It’s often featured in cultural food content, plant-based dessert collections, and naturally gluten-free recipe lists.

Why Steamed Cassava Cake Deserves a Place in Your Kitchen

Steamed Cassava Cake is proof that simple ingredients can create something extraordinary. Its soft texture, gentle sweetness, and cultural depth make it more than just a dessert—it’s a connection to tradition, comfort, and home cooking.

Whether you’re exploring global desserts or looking for a naturally gluten-free treat, this cake delivers on every level.

Final Thoughts

Steamed Cassava Cake is a timeless dessert that continues to delight across cultures and generations. Moist, chewy, and delicately sweet, it offers a unique alternative to flour-based cakes while remaining easy to prepare and deeply satisfying.

Once you try it, you’ll understand why this humble cassava dessert has stood the test of time.

Steamed Cassava Cake: A Soft, Chewy, Naturally Gluten-Free Delight

Author: WAFA LI

Print Recipe

Ingredients

For the cake:
• 2 lbs (900g) fresh cassava (yuca), peeled and finely grated (or 4 cups frozen grated cassava, thawed and drained)
• 1 (13.5 oz / 400ml) can coconut milk (full-fat, not light)
• 1 (14 oz / 395g) can sweetened condensed milk
• 3 large eggs
• 1 tsp vanilla extract
• Optional: ½ tsp salt to balance sweetness

For the topping (choose one):
• Classic Latik: 1 cup coconut cream (kakang gata) + ¼ cup sugar, simmered until thick and caramelized
• Cheese Topping: ½ cup grated Edam or cheddar cheese
• Simple Custard: 1 egg + ¼ cup coconut milk + 1 tbsp sugar, whisked and poured on before final steam

Instructions

Prep: Grease an 8×8″ square pan or heatproof dish that fits in your steamer.
Mix batter: In a large bowl, combine grated cassava, coconut milk, condensed milk, eggs, vanilla, and salt (if using). Stir until smooth.

Pour & steam: Transfer batter to pan. Cover pan tightly with foil to prevent water droplets.
Steam: Place in a steamer over boiling water. Steam 45–60 minutes on medium heat until a toothpick comes out clean.
Add topping (optional):
- For custard topping: After 40 min of steaming, remove cake, pour custard mixture over top, and steam 10–15 more min.
- For cheese: Sprinkle after steaming while still warm.
- For latik: Drizzle cooled latik over chilled cake.

Cool completely before slicing. Best served chilled or at room temperature!