AIP Baked Cassava Cake (Edit recipe)

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

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	12 g
Carbohydrates:	47 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	24 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 8

Ingredients

1 lb Yuca (Cassava), shredded (if frozen, thawed)
1 cup shredded Coconut
1 Orange, zested
3/4 cup Honey
3/4 cup Coconut Cream
1 Tbsp Tapioca Starch
1 Tbsp Coconut Oil
1 tsp ground (vanilla bean powder) Vanilla Beans

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Process

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

Pre-heat oven to 375 degrees F. Line loaf pan with parchment paper.
In a large bowl, mix all of the ingredients together.
Pour into the prepared loaf pan, then bake for 1 hour or until the edges are golden brown.
Remove from the oven then allow to cool completely before slicing. Serve at room temperature or chilled.

Notes

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.