It definitely feels like Fall the past week! I can’t believe its mid September already!
And pumpkin season is just around the corner.
While I’m a bit sad that summer is coming to an end. I’m also super excited for cooler weather, soups, pumpkin latte, and the most colorful season.
To celebrate the pumpkin season: Pumpkin Cassava Cake.
This pumpkin cassava cake is full of wonders and amazing flavors: cassava, coconut milk, slightly sweet with just a bit of condense milk and pumpkin puree.
This cake is perfectly paired with your morning coffee or as a sweet treat after lunch.
You’ll love this dreamy cake because it’s creamy, it’s slightly sweet and moist and it’s so delicious.
I’m ready for Pumpkin Season. Are you?
Pumpkin Cassava Cake
This pumpkin cassava has all the heavenly flavors of fall: coconut milk, condense milk, shredded cassava and pumpkin puree. A slightly sweet treat for chilly Fall mornings.
- 1 16 oz bag frozen grated cassava
- 1 15 oz can pumpkin puree
- 1/4 cup condensed milk
- 1/4 cup coconut milk
- 1/4 cup sugar
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 4 tablespoons tapioca starch
Place frozen cassava in a bowl of warm water to defrost for 15 minutes. After 15 minutes, drain well and set aside.
Preheat oven to 375 degrees. Coat a 9x9 baking dish with cooking spray.
In a large mixing bowl, combine cassava, pumpkin puree, egg, tapioca starch, vanilla extract, condensed milk, coconut milk and sugar. Mix well until everything is incorporated.
Pour the batter into the baking dish. Use the spatula or a spoon to flatten and even out the mixture. Gently shake the baking dish to help the batter settle evenly on the dish.
Cover the baking dish and bake for 30 minutes. After 30 minutes, remove foil and bake for an additional 20 minutes.
After the 20 mins time is up, brush the melted butter on top of the batter and bake for another 5 mins.
Remove the dish from the oven and let cool before cutting.
Adapted from Runaway Rice