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plate of AIP Baked Cassava Cake in with cup of tea and loaf
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4.91 from 10 votes

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.
Prep Time15 minutes
Cook Time1 hour
Cool Time30 minutes
Course: Dessert
Cuisine: Asian
Servings: 8 slices
Calories: 344kcal
Author: Beth Chen


  • Loaf Pan
  • Parchment Paper



  • Pre-heat oven to 375 degrees. 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.


  • You can find whole cassava or frozen at your local Asian Market. Cassava is also called yucca.
  • Shredded frozen cassava is very affordable and a great way to make this recipe a little bit easier to prepare.
  • You’re going to need parchment paper and a loaf pan for this recipe. 
  • I use this brand of vanilla bean powder
  • Make sure that your coconut cream is AIP friendly. I use this brand


Serving: 1slice | Calories: 344kcal | Carbohydrates: 57g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 40mg | Potassium: 311mg | Fiber: 2g | Sugar: 33g | Vitamin A: 44IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg