AIP Baked Cassava Cake

This AIP Baked Cassava Cake is actually an Asian dish that’s been adapted to the autoimmune protocol. This version of the recipeis egg and dairy free but is definitely not lacking in flavor. It’s an absolutely delicious dessert. This recipe fits the Paleo and Autoimmune Protocol diets.
15 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:14 g
Carbohydrates:49 g
Protein:1 g
Cholesterol:0 g
Sodium:1 mg
Fiber:1 g
Sugars:26 g
Calculated per serving.

Serves: 8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Pre-heat oven to 375 degrees F. Line loaf pan with parchment paper.
  2. In a large bowl, mix all of the ingredients together.
  3. Pour into the prepared loaf pan, then bake for 1 hour or until the edges are golden brown.
  4. Remove from the oven then allow to cool completely before slicing. Serve at room temperature or chilled.


If you buy whole cassava, you need to peel the whole cassava then grate the white part. Or you can just buy pre-shredded cassava. I find mine in the frozen section. It’s super cheap and widely available in Asian markets. It’s seriously only $.99 at my local market so it’s absolutely worth it to buy the frozen shredded cassava vs. making it myself; and it makes this recipe a little easier to prepare.

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