Desserts
This cassava cake with glutinous rice flour delivers moist, tender layers that stay fresh for days—no dry crumbs in sight. The secret lies in balancing cassava’s natural starch with rice flour’s chewiness, creating a texture that’s both delicate and satisfying.
I’ve perfected the ratio after years of baking, ensuring every slice has that signature glossy finish and subtle sweetness.
The cake’s magic comes from precise mixing techniques and a 350°F oven that develops a golden crust while keeping the interior velvety. Whether you’re baking for a special occasion or a cozy dessert night, this recipe delivers restaurant-quality results at home. Ready to master the art of tropical baking?
Ingredients for cassava cake recipe with glutinous rice flour
Pantry staples plus tropical flours for that signature moist, glossy finish.
| Ingredient | Amount | Notes |
|---|---|---|
| Cassava Flour 🥔 | 2 cups | Freshly milled for best texture |
| Glutinous Rice Flour 🍚 | 1 ½ cups | Sweet rice flour preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or brown preferred |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature, beaten |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Coconut Oil 🫒 | 2 tbsp | Melted for glossy finish |
| Lemon Zest 🍋 | 1 tbsp | Freshly grated preferred |
| Vanilla Bean Paste 🌿 | 1 tsp | Optional for extra flavor |
The flours are the stars here. Cassava flour gives that signature tenderness, while glutinous rice flour adds chewiness—don't substitute regular rice flour, it won't work. For the cassava, Bob's Red Mill or Anthony's Goods are reliable brands. If you can't find glutinous rice flour, sweet rice flour from Asian markets is the next best thing. The butter and eggs need to be room temp—cold butter makes for a dense cake. I usually grab my butter from Whole Foods or the local creamery for the best quality.
No vanilla extract? Vanilla bean paste is a game-changer if you've got it, but almond extract at half the amount works in a pinch. Short on milk? Coconut milk keeps it tropical, or oat milk for a neutral taste. The coconut oil is key for that glossy finish—Trader Joe's has the best-priced organic version. Lemon zest can be dried if you're prepping ahead, but fresh is ideal. For the sugar, raw cane sugar adds subtle caramel notes, but white works fine too. If you're gluten-sensitive, double-check your flours are certified gluten-free.
This cake keeps beautifully—5 days in an airtight container at room temp or 2 weeks in the fridge. For extra freshness, wrap tightly with plastic wrap. The layers stay moist even at room temp, but if you're making ahead, freeze the layers separately—they'll thaw perfectly. I like to slice it warm for that perfect balance of gooey and firm. The coconut oil finish? Brush it on just before serving for maximum shine.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just whisk eggs, fold in flours, and pour. The glutinous rice flour gives it that silky texture without a single pulse of the mixer, and honestly? My arms thank me every time.
- Sweet But Not Cloying: That balance of cassava’s mild earthiness and glutinous rice’s subtle chewiness? It’s like dessert meets comfort food. A sprinkle of sugar lets the natural flavors shine—no need for heavy frosting or syrupy fillings.
- Lunchbox Legend: Between us, this cake holds up like a champ. Slice it the night before, wrap it tight, and it’s still moist by lunchtime. My kids grab these over store-bought pastries—no complaints, just empty plates.
- Pantry Staple Power: You’re probably already using these ingredients—cassava flour for thickening, rice flour for texture, butter and eggs you’ve got on hand. Budget-friendly, zero specialty shopping, and it keeps for days in the fridge. My kind of magic.
Step-by-step instructions for cassava cake with glutinous rice flour
Here's how to make a tender, fragrant cake that stays moist for days.
Prepare the Wet Ingredients
In a medium bowl, beat the 4 whole Large Eggs with the 1.5 cups Granulated Sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture is pale, thick, and nearly doubles in volume. This step is crucial for incorporating air, which helps create that light, airy texture we're after.
In a separate small bowl, gently warm the 1 cup Milk (just until it's comfortable to touch) and whisk in the 1 tbsp Vanilla Extract and 1 tsp Vanilla Bean Paste. Set aside. I like to use vanilla bean paste here because it adds subtle flecks of vanilla flavor that make every bite feel special. Meanwhile, melt the 2 tbsp Coconut Oil in a small saucepan over low heat until fully liquid, then remove from heat and stir in the 1 tbsp Lemon Zest. The coconut oil will give that glossy finish we want on top.
Combine Dry Ingredients and Mix
In a large mixing bowl, sift together the 2 cups Cassava Flour and 1.5 cups Glutinous Rice Flour to remove any lumps. Add the 2 tsp Baking Powder and 0.5 tsp Salt, then whisk gently to combine. The cassava flour gives that signature moist texture, while the glutinous rice flour adds that delicate, almost jelly-like quality that makes this cake so special.
Gradually add the egg-sugar mixture to the dry ingredients while mixing on low speed, alternating with the warmed milk mixture. Start and end with the dry ingredients to ensure everything is evenly incorporated. Then, gently fold in the melted coconut oil and lemon zest mixture until just combined. Be careful not to overmix—we want to maintain that tender crumb. The batter should be thick but pourable.
Incorporate Butter and Final Touches
Add the 1 cup Unsalted Butter (which should be at room temperature but not melted) to the batter and mix on low speed until fully combined. The butter should be incorporated smoothly, giving the cake that rich, tender texture. If the batter seems too thick, you can add 1-2 tablespoons of milk to loosen it slightly, but don't add too much or the cake might be too dense.
At this point, give the batter one final taste to check the seasoning. You might want to add a tiny pinch more salt if needed, but usually, the batter should be perfectly balanced. Pour the batter into a 9-inch round cake pan that's been lightly greased with butter and lined with parchment paper. Smooth the top with a spatula, making sure there are no air bubbles.
Bake to Golden Perfection
Preheat your oven to 350°F and place a baking dish filled with hot water on the lower rack to create a steam bath. This helps keep the cake moist. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top but still slightly springy to the touch.
Here's the thing—don't open the oven door during the first 30 minutes of baking. The sudden temperature change can cause the cake to sink. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. The cooling process is important—it allows the cake to set properly and develop its full flavor.
Glaze and Serve
While the cake is still warm, you can drizzle a simple glaze made from ½ cup powdered sugar and 1-2 tablespoons of milk (not listed in ingredients—this is optional but recommended) for that extra glossy finish. Whisk the glaze until smooth and pour it over the top of the cake. Let it set for about 10 minutes before serving.
The cake should have a tender, almost jelly-like texture with a delicate crumb. It's best served at room temperature, and it stays moist for 3-4 days when stored in an airtight container. This cake is perfect for special occasions or just as a comforting treat—every slice is packed with flavor and that signature moistness that makes it unforgettable.
Pro Tips For Making Cassava Cake Recipe With Glutinous Rice Flour
- Sift Those Flours: Cassava flour is dense—skip sifting, and your cake turns into a brick. But glutinous rice flour? Sift it first to cut out lumps and get a light, airy crumb. I learned this the hard way after a cake so heavy it could’ve been a doorstop.
- Whip Butter Cold: Unsalted butter straight from the fridge creams better and holds air longer. If it’s too soft, chill the bowl for 10 minutes—no one wants a greasy, dense mess. (Yes, even if you’re impatient like me.)
- Don’t Overmix Eggs: Cassava batter is fragile. Once you fold in the eggs, mix just until combined—overdo it, and the gluten in the rice flour wakes up, turning your cake gummy. Think "gentle" not "thorough."
- Test for Doneness: A toothpick should come out clean, but this cake’s trickier than vanilla. Tap the top—if it sounds hollow, it’s done. Overbake, and the outside turns leathery while the inside stays doughy. (Your future self will thank you.)
Creative variations of cassava cake recipe with glutinous rice flour
Tropical Fruit Twist
Swap out the lemon zest for 1 tbsp grated orange zest and add ½ cup finely chopped mango to the batter. This Southeast Asian-inspired variation keeps the cake's signature moisture while adding vibrant citrus and tropical fruit bursts.
For extra flair, top with a passion fruit glaze made from 2 passion fruits, ¼ cup powdered sugar, and 1 tbsp lime juice. 🌴
Chocolate-Dipped Layers
Divide the batter between two 9-inch pans and bake as directed. Once cooled, slice each layer horizontally and spread with ½ cup melted dark chocolate between layers.
Dust with cocoa powder before serving for a decadent twist that still maintains the cake's signature tenderness. This version feels like a dessert restaurant treat! 🍫
Matcha Green Tea
Replace 1 tbsp of cassava flour with 1 tbsp matcha powder and add 1 tsp espresso powder to deepen the flavor. Use almond milk instead of dairy milk for a nutty undertone.
Top with a white chocolate ganache drizzle for a Japanese-inspired fusion that's both elegant and moist. The matcha adds earthy notes that pair beautifully with the cake's natural sweetness. 🍵
Coconut-Lime Glaze
Skip the powdered sugar glaze and instead make a coconut-lime glaze using ½ cup coconut cream, ¼ cup powdered sugar, and 1 tbsp lime juice. Brush this over the warm cake and let it set for 15 minutes before serving.
The glaze adds a tropical shimmer while complementing the cake's natural flavors. For extra texture, sprinkle with toasted coconut flakes before it sets. 🥥
Spiced Rum Infusion
Add 1 tbsp spiced rum to the milk mixture and include ½ tsp ground cinnamon with the dry ingredients. This Caribbean-inspired variation adds warmth and depth without altering the cake's signature texture.
Serve with a rum caramel sauce drizzle for an adult-friendly dessert that's perfect for celebrations. The rum enhances the vanilla notes beautifully. 🍹
Layered Dessert Style
Bake the cake in a 9x13-inch pan instead of round, then chill completely before slicing into 1-inch layers. Layer with whipped cream, fresh berries, and a lemon curd filling between each layer.
This creates a stunning dessert that's perfect for parties. The cake's moisture holds up beautifully against the acidic berries and tangy curd. 🍓
Nutrition facts
Frequently asked questions
Can I substitute regular rice flour for glutinous rice flour?
No, you shouldn't! Glutinous rice flour has a unique chewy texture that regular rice flour lacks. The glutinous variety contains more starch, which creates that signature jelly-like quality in the cake. If you're in a pinch, sweet rice flour from Asian markets is the closest substitute, but the texture will be slightly different.
Why does my cassava cake turn out dense instead of moist?
Overmixing the batter or using cold butter are common culprits. Always mix just until combined, and ensure your butter is room temperature. Another tip: don't overbake—pull it out when a toothpick comes out clean (around 45-50 minutes at 350°F). The steam bath helps too!
How do I make this cake vegan?
Replace the eggs with 4 flax eggs (4 tbsp ground flaxseed + 10 tbsp water, rested for 5 minutes) and use vegan butter or coconut oil instead. For the milk, almond or coconut milk works perfectly. The texture remains moist and tender with these swaps!
Can I bake this cake in a different pan shape?
Yes, but adjust baking times! A 9-inch round pan takes 45-50 minutes, while a 9x13-inch pan will need 35-40 minutes. For layer cakes, bake in two 8-inch round pans for 30-35 minutes. Always check with a toothpick to avoid overbaking.
How long does this cake keep fresh?
Stored in an airtight container at room temperature, this cake stays moist for 5 days. For longer storage, freeze the layers separately for up to 2 months. Thaw at room temperature before serving—no microwave needed! The texture remains perfect when properly stored.