If you are looking for a delightfully creamy and rich dessert that requires no oven time but still packs a punch in flavor and texture, this No-Bake Cassava Cake Recipe is an absolute game-changer. It blends the natural earthiness of grated cassava with luscious coconut and milk to create a custardy treat that’s both comforting and refreshing. The best part? It comes together with simple kitchen staples and a smooth, velvety topping that sets beautifully in the fridge, making it an effortless crowd-pleaser for any occasion.

No-Bake Cassava Cake Recipe - Recipe Image

Ingredients You’ll Need

Believe it or not, this No-Bake Cassava Cake Recipe hinges on just a handful of pantry essentials that each play an important role. From the starch and texture of grated cassava to the creamy sweetness delivered through milks and sugar, every ingredient helps build the perfect balance in this no-fuss dessert.

2 cups grated cassava: Fresh or thawed frozen cassava provides the body and slightly chewy texture, the cake’s foundation.
1 can (14 oz) coconut milk: Brings that rich, tropical creaminess that makes this dish uniquely luscious.
1 can (12 oz) condensed milk: Adds sweetness and a smooth, milky depth with just the right intensity.
1/2 cup evaporated milk: Enhances creaminess while balancing out textures without added sweetness.
1/2 cup sugar: Adjustable to taste, this provides essential sweetness that harmonizes the cassava and milks.
1/4 cup butter, melted: Introduces a subtle richness and soft mouthfeel that enhances every bite.
1 tsp vanilla extract: Infuses warmth and aromatic complexity to lift the flavors beautifully.
Pinch of salt: Just enough to round out sweetness and heighten the overall flavor profile.
1/2 cup coconut milk (for topping): Forms the creamy base of the custard topping, tying the whole cake together.
1/4 cup sugar (for topping): Sweetens the custard with a delicate touch to complement the cassava base.
2 tbsp cornstarch: Thickens the topping into a smooth, creamy custard perfect for setting on top.
1/4 tsp vanilla extract (for topping): Adds an extra layer of flavor that echoes the cake base’s vanilla notes.

How to Make No-Bake Cassava Cake Recipe

Step 1: Prepare the Cake Base

Start by combining your grated cassava with the coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt in a large mixing bowl. Mix everything thoroughly until the batter looks smooth and the cassava is evenly coated. This mixture is the heart of your cake—the cassava fibers give it structure while the milks create that indulgent creaminess.

Step 2: Transfer and Chill

Once your batter is well mixed, pour it into a greased baking dish, ideally 9×9 inches or 8×8 inches for even thickness. Smooth the top gently so it’s level. Pop this into the refrigerator and let it chill for at least 4 hours. During this time, the custard-like cake sets and firms up to the perfect soft yet sliceable consistency without any baking.

Step 3: Make the Custard Topping

While the cake base chills, it’s time to create the luscious coconut custard topping. In a saucepan, whisk together the coconut milk, sugar, and cornstarch until smooth. Place the pan over medium heat and keep whisking constantly. Soon, the mixture will thicken into a creamy custard that’s velvety and smooth. Remove it from the heat, then stir in the vanilla extract to add that fragrant finishing touch.

Step 4: Assemble and Chill Again

After the cake base has fully set, pour the warm custard topping evenly over the surface. Use a spatula to spread it out gently. Return the assembled cake to the refrigerator and chill for another 1 to 2 hours, allowing the topping to firm up beautifully and marry with the cassava layer beneath.

Step 5: Serve and Enjoy!

Once your No-Bake Cassava Cake Recipe has fully chilled and the topping is set, slice it into squares and serve cold. Each bite offers a dreamy combination of chewy cassava texture with a smooth, creamy coconut custard finish that’s simply irresistible.

How to Serve No-Bake Cassava Cake Recipe

Garnishes

To elevate your serving experience, consider garnishing slices with toasted coconut flakes for a toasty crunch, or a sprinkle of freshly grated nutmeg or cinnamon to add warmth and fragrance. A few pieces of ripe mango or berry compote can also add a bright, fresh contrast to the creamy cake.

Side Dishes

This cake pairs beautifully with light, refreshing beverages such as iced tea, coconut water, or even a chilled tropical fruit punch. If you want something a little more indulgent, a dollop of whipped cream or a scoop of vanilla ice cream alongside enhances the creamy richness of the dessert.

Creative Ways to Present

Try serving your cake in individual glass cups or mason jars layered with a bit of crushed graham crackers or toasted nuts for texture contrast. You can also cut them into small bite-sized squares as party finger food, perfect for potlucks or casual gatherings where everyone can enjoy a sweet treat easily.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cassava cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and maintains its wonderful texture for up to 4 days, making it an excellent make-ahead dessert for busy schedules.

Freezing

This No-Bake Cassava Cake Recipe freezes quite well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cassava cake lasts up to one month. When ready to enjoy, thaw overnight in the fridge to preserve its creamy texture.

Reheating

Since this cake is best served chilled, reheating is generally not recommended. If you prefer it slightly warmer, let it sit at room temperature for 15 to 20 minutes before serving to take the chill off without sacrificing the custardy texture.

FAQs

Can I use frozen grated cassava for this recipe?

Absolutely! Frozen grated cassava works wonderfully as long as you thaw it completely and squeeze out any excess moisture before mixing. This helps maintain the right texture so your cake sets perfectly.

Is it possible to make this cake vegan?

To make a vegan version, substitute the condensed and evaporated milk with coconut cream or a thick plant-based milk concentrate and use coconut sugar or another vegan-friendly sweetener. The results are deliciously creamy, though slightly different in flavor.

How long does the cake need to chill?

Chilling for at least 4 hours is essential for the base to set. Then, after adding the custard topping, chilling for another 1 to 2 hours will help the topping firm up nicely so the entire cake holds together when sliced.

Can I double the recipe for larger gatherings?

Yes, the recipe scales up easily. Just be sure to use a larger dish and maintain similar thickness so the cake sets properly. You may need to extend refrigeration times slightly for thicker layers.

What is the best way to serve this cassava cake?

Serve it well chilled and cut into neat squares. Pair it with light garnishes like toasted coconut or fresh fruit to complement the cake’s creamy, rich texture without overwhelming its natural flavors.

Final Thoughts

There you have it—a straightforward, absolutely scrumptious No-Bake Cassava Cake Recipe that feels like a little tropical vacation in every bite. It’s simple to prepare, doesn’t require an oven, and is perfect for those who want a comforting dessert without fuss. I hope you give this recipe a try and find it as easy to love as I do. Once you do, it will surely become one of your favorite go-to desserts for any season!