Ginger Cassava Cake with Apple Sauce Recipe

Desserts | Fall/Winter | Healthy Filipino | Recipes
October 17th, 2018
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A healthy Cassava Cake filled with Almond Milk and Almond Paste.  It’s also topped with some spiced Home Made Apple Sauce. 

Cassava Cake

Cassava Cake was one of the desserts I most looked forward to growing up.  My mom would only make it for pot lucks and parties.  One of the reasons why we didn’t have it often was because it’s a very decadent cake.  If you look up some recipes on Filipino Cassava Cake you will see that it’s filled with condensed milk.  It’s both in the cake and in the topping.

I wanted to find a way to still have that decadent mouth feel of the cassava cake without the un-nessesary sweetness, because really – you don’t need two cans of condensed milk in one dessert.

The Healthier Cassava Cake

Instead of the can of condensed milk I made a faux almond paste with 1 cup of almond flour and 1/3 cup date syrup.  It was just the perfect replacement.  The almonds provide the moisture and the date syrup gives the right amount of sweetness.

The ingredients list for this cake is quite simple.  All you need are these:

 

For the topping I used my homemade apple sauce and added some fresh ginger and some roasted cinnamon.  It gives it a nice kick and cuts through the flavor of the cake nicely.

cassava cake with apple sauce

The cake bakes very dense and compact.  It’s best to cool it down fully before unmolding it. To decorate I sliced some apples and arranged on top with some thyme and edible flowers.

cassava cake with apple sauce

I love it served cold from the refrigerator so that you get those nice crisp lines.

cassava cake with apple sauce

cassava cake with apple sauce

cassava cake with apple sauce

cassava cake with apple sauce

cassava cake with apple sauce

Enjoy the cake and let me know if you try making it.  I would love to know!  You can tag me on Instagram and show me some photos.

 

 

cassava cake with apple sauce
5 from 1 vote
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Ginger Cassava Cake with Spiced Apple Sauce

A healthy Cassava Cake filled with Almond Milk and Almond Paste. It’s also topped with some spiced Home Made Apple Sauce.

Course Dessert
Cuisine Filipino
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Servings

Ingredients

Faux Healthy Almond Paste

  • 1 Cup Almond Flour
  • 1/3 Cup Date Syrup

Cassava Cake

  • 16 oz packet of frozen grated cassava
  • 2 Eggs
  • 2 Cups Almond Milk
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon Vanilla Paste

Apple Sauce Topping

  • 1 Cup Homemade Apple Sauce
  • 1 Teaspoon Fresh Grated Ginger
  • 1 Teaspoon Roasted Cinnamon Powder

Instructions

  1. Pre-Heat Oven to 350 Degrees.  Line and spray a 8 inch spring form tin.  Cover the bottom of the tin with foil and place on a baking tray.  Set aside.

Make the Faux Almond Paste

  1. In a food processor blend the almond flour and date syrup until it forms a thick paste.  Leave in the processor.

Make the Cake

  1. Add the rest of the cake ingredients in the food processor and blitz until it's all smooth.  About a minute or two.  The cake batter will be very watery, this is why we lined the tin with foil and placed it on a baking tray to prevent leaking. 

  2. Pour in the tin and bake for 40-50 minutes.  The cake should bounce back when touched.  Use a toothpick to check that the batter is fully cooked.  It should come out clean.  If any batter sticks to the tooth pick bake for a further 5 minutes.  Keep repeating until the toothpick is clean.

  3. Once baked take out of the oven while you top it with the apple sauce.  Turn the oven off.

Applesauce Topping

  1. In a bowl place 1 cup of homemade apple sauce (Use this recipe).  Add in the ginger and cinnamon and mix well.  Using an offset spatula spread the apple sauce on the top of the baked cassava cake. 

  2. Place it back in the oven and turn the broiler on.  Broil until the applesauce starts to bubble, but not burn.  This should take about 5 minutes. 

  3. Take out of the oven and fully cool.  Once at room temperature, place the cake still in the tin in the refrigerator.  Cool for at least an hour or even overnight. 

  4. To unmold use a sharp knife to skim the edges of the cake to loosen and pop open the spring form tin.  Place on the platter and enjoy!

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