4 years ago

Tapioca Cake
[Vegan]

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Gluten-free, vegan, healthy, simple, easy, delicious, and authentic Asian recipes. Owner and founder of Healthy gf... Read More

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    Tapioca Cake [Vegan]

    Tapioca or cassava cake is a popular Nonya (fusion of Chinese and Malay cuisines) dessert. This naturally gluten free baked tapioca cake has a very aromatic and nutty flavor.  

    Ingredients You Need for Tapioca Cake [Vegan]

    • 5 cups (1kg) frozen peeled tapioca (cassava), defrosted and finely shredded or grated (remove any tough roots that may be present after shredding)
    • 5 tablespoons tapioca flour (tapioca starch)
    • 2 tablespoons extra virgin olive oil (extra for greasing the non-stick cake pan)
    • 1/2 cups (120g) caster sugar
    • 1.12 cups (270ml) gluten free coconut cream [0.92 cup (220ml) for the cake and 0.21 cup (50ml) for glazing the top of cake for browning]
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 5 fresh or frozen pandan leaves, washed and tied into knots
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    How to Prepare Tapioca Cake [Vegan]

    1. Using a large bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, 0.92 cup (220ml) of coconut cream, salt, vanilla extract and pandan leave, mix and stir thoroughly. Let the mixture infuse for about 30 minutes.
    2. Grease a non-stick 8 inch square cake pan and line the pan with baking paper. Then remove the pandan leaves and pour the cake mixture into the pan.
    3. Preheat fan-forced oven to 160C or 320F.
    4. Bake in the preheated oven for 50 minutes.
    5. Remove the baking pan and lightly glaze the top of the cake with 0.21 cup (50ml) of coconut cream and return to the oven and bake for additional 30 minutes or until the top of the cake browns.
    6. Remove from oven and let the cake cool completely before slicing with a greased knife.

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