Delish with pudding consistency… but… although “healthified”, I still think there’s a lot of sugar in this recipe (and I don’t appreciate much artificial sweeteners). So please bear in mind you should not binge on it. But I’m sure a small slice will kill your cravings immediately!
1 kg cassava, cooked and mashed
3 cups sugar (I used a mix of coconut sugar, rapadura and demerara)
100 g ghee* (or organic butter if not intolerant)
1 cup homemade almond milk
200 ml natural coconut milk
3 organic eggs
100 g shredded coconut
1 pinch of Himalayan salt
*the minute amounts of lactose in ghee are unlikely to be enough to have an effect on lactose intolerants, but if you want, use margarine (yuck, I hate it!!!)
Pre-heat oven to 180°C.
My tip to blend everything without killing your blender: first add liquids to the blender: coconut milk, almond milk, egg and ghee. Pulse. Then add mashed cassava. Pulse until creamy, scraping the sides and stopping every 10 seconds so you don’t overheat the engine. Pour cream into a big bowl. Add sugar, coconut, salt and mix well with a spatula. Pour it into a round baking pan. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.