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Congolese Gâteau de Manioc (Cassava Cake)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
1 hr
Cook

Ingredients

  • 500 g Grated fresh cassava, squeezed dry (3 1/2 cups)
  • 100 g Desiccated coconut (1 1/4 cups)
  • 150 g Sugar (3/4 cup)
  • 200 ml Evaporated milk (3/4 cup + 1 tbsp)
  • 2 Eggs (2 large)
  • 60 g Butter, melted (1/4 cup)
  • 5 ml Vanilla extract (1 tsp)
  • 2g Ground nutmeg (1/2 tsp)

Method

  1. Preheat the oven to 180°C (350°F) and grease a round cake tin.
  2. In a large mixing bowl, combine the grated cassava, coconut and sugar.
  3. Whisk in the evaporated milk, eggs, melted butter, vanilla and nutmeg until fully combined.
  4. Pour the batter into the prepared tin and smooth the top with a spatula.
  5. Bake for 50-60 minutes, until the top is golden brown and a skewer inserted in the centre comes out clean.
  6. Cool in the tin for 15 minutes before slicing and serving.

Introduction: A dense, moist cake made from grated cassava, coconut and sugar, gâteau de manioc is a popular treat at Congolese celebrations and family gatherings, often baked in large batches to share.

Cultural Background: A dense, moist cake made from grated cassava, coconut and sugar, gâteau de manioc is a popular treat at Congolese celebrations and family gatherings, often baked in large batches to share.

Tips: Squeeze the grated cassava firmly in a clean cloth to remove excess liquid — too much moisture will make the cake dense and gummy.

Variations: A handful of raisins or chopped pineapple stirred through the batter is a popular addition for special occasions. Naturally vegetarian as written. Replace eggs with a flax egg substitute, butter with coconut oil, and evaporated milk with coconut milk.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Best served at room temperature; warm individual slices in the microwave for 15-20 seconds if preferred warm.

Nutrition: Approx. 320 kcal, 5g protein, 42g carbohydrate, 15g fat per serving.

FAQs

Q: Can I use frozen grated cassava?
A: Yes — thaw completely and squeeze out excess liquid before using, just as with fresh cassava.

Q: Why did my cake turn out gummy?
A: This usually means the cassava wasn’t squeezed dry enough before mixing; excess moisture prevents the cake from setting properly.

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