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.
Servings: 8 slices
Calories: 344kcal
Equipment
- Loaf Pan
- Parchment Paper
Ingredients
- 1 pound Cassava shredded (if frozen, thawed)
- 1 cup Shredded Coconut
- 1 Orange zested
- 3/4 cup Honey
- 3/4 cup Coconut Cream
- 1 tablespoon Tapioca Flour
- 1 tablespoon Coconut Oil
- 1 teaspoon Vanilla Bean Powder I used Kiva
Instructions
- 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.
Notes
- 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.
Nutrition
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