A twist on a classic that’s definitely worth a try
Maple Pumpkin Chocolate Chip Cassava Cake
Ingredients
- For cake
- 2 ½ cups fresh cassava
- ½ cup coconut milk
- 1 tablespoon melted butter
- 1 egg
- ¾ cup pumpkin
- ¼ cup maple syrup
- ¼ cup sugar
- 1 cup condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- ½ cup chocolate chips
- For topping
- ¼ cup sweetened condensed milk
- ¼ cup coconut milk
- 1 egg yolk
- ¼ cup pumpkin
- ¼ teaspoon vanilla
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350F, and grease a 9x13 pan with butter or pan
- If using fresh casasva, make sure to squeeze out the liquid. If using frozen, move on to the next step.
- In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, pumpkin, maple syrup, pumpkin pie spice and vanilla. If you weren’t able to grate the cassava very fine you can blend it or blitz it in a food processor. Mix until well combined.
- Pour the mixture into a greased pa, sprinkle chocolate chips on top and bake for 50 minutes.
- Meanwhile, prepare the topping by mixing in a medium bowl, condensed milk, coconut milk, egg yolk, pumpkin, vanilla and pumpkin pie spice until well combined, then set aside.
- When the cassava is golden brown and firm or 50 minutes into baking, remove the cake from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes until topping is set. Allow to cool completely, then serve!
