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Cassava cake

Delicious Cassava Cake: A Taste of Brazil’s Sweet Tradition

This cassava cake, known as bolo de mandioca, is a gluten-free dessert that brings a taste of Brazil’s sweet tradition to any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Brazilian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 500 grams Mandioca (Cassava) Ensure it's fresh and well-cooked for the best results.
  • 4 Eggs Adds richness; substitute with flaxseed for vegan option.
  • 400 ml Leite de Coco (Coconut Milk) Can be replaced with regular milk if preferred.
  • 1 cup Açúcar (Sugar) Adjust according to taste; honey or agave can be alternatives.
  • 100 grams Manteiga (Butter) Melted; swap with vegan butter for dairy-free option.
Optional Toppings
  • 50 grams Grated Coconut Adds extra texture; great for coconut lovers!
  • 1 tablespoon Powdered Sugar For a sweet finish, especially with the "Mané Pelado" version.

Equipment

  • Oven
  • Cake Pan
  • Mixer
  • Blender

Method
 

Step‑by‑Step Instructions for Fofinho Bolo de Mandioca
  1. Preheat your oven to 180°C (350°F) and grease a round cake pan.
  2. Peel the mandioca and boil in water for 15-20 minutes until tender, then cool.
  3. Blend the cooled cassava until completely smooth, then transfer back to the bowl.
  4. Mix in the eggs, coconut milk, sugar, and melted butter until smooth.
  5. Pour the batter into the prepared cake pan, smoothing the top.
  6. Bake in the preheated oven for 45-50 minutes until golden and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

This cake can be made ahead of time and stored; it improves with time and can be frozen for up to 3 months.

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