Pudín de Yuca Recipe | Cassava Flour Cake

Pudín de Yuca Recipe | Cassava Flour Cake

Learn how to make this uncomplicated pudín de yuca recipe, a lovely, chewy, spiced cassava flour cake that is a great gluten-free choice and everyone will love.

Course Dessert

Cuisine Dominican-Inspired

Keyword cassava cake, tapioca cake, Tapioca pudding, yuca cake, yuca pudding

Prep Time 10

Cook Time 15

Total Time 25

Servings portions

Calories 224.83kcal

Author Clara Gonzalez

Ingredients

6 tablespoons salted butter (salted), at room temperature, divided
½ cup brown sugar + 4 tablespoons, divided
1 ¼ cup tapioca (cassava flour, see notes!) [Amazon affiliate link]
¾ cup milk (whole or skim)
¼ cup vegetable oil
1 egg (medium)
½ teaspoon salt
1 tablespoon cinnamon powder
½ teaspoon clove powder
½ tablespoon ginger powder

Instructions

1. Get ready

Heat the oven to 300 ºF [150 ºC]. Grease a 9" [22 cm] baking pan with 2 tablespoons of butter, covering the bottom very well. Cover the bottom of the pan with 4 tablespoons of brown sugar. Set aside.

2. Mix ingredient

In a bowl mix the remaining butter, brown sugar, tapioca, milk, oil, egg, salt, cinnamon, clove and ginger. Whisk until it is mixed thoroughly. Pour carefully into the pan, making sure not to disturb the sugar layer.

3. Bake

Cook in preheated oven for 20 mins, or until you poke it with a skewer and it comes out clean. Cool to room temperature and chill. Loosen the edges with a knife, cover with a plate that can hold the syrup and turn.

4. Serve

Cool to room temperature before serving.

Notes

Please read the notes above the recipe to pick the best yuca flour for this recipe.

Nutrition