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Yuca Cake Hondurena - Honduran Gluten Free Cassava Cake
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Yuca Cake Hondurena – Gluten Free Honduran Cassava Cake

Yuca Cake is the perfect #glutenfree holiday treat!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Honduran
Servings: 18 people
Calories: 120kcal



  • Preheat oven to 350 F. Grease a 9 x 13” baking dish with butter or non stick spray.
  • Dissolve espresso powder in ½ cup boiling water. Leave to cool.
  • In a small bowl, combine sugar with cinnamon, nutmeg, allspice, cloves and salt.
  • In a large bowl, beat eggs well.
  • Add coconut milk, evaporated milk, vanilla and coffee. Mix well until thoroughly combined.
  • Add sugar and spices. Mix well.
  • Add cassava and mix well until thoroughly incorporated.
  • Transfer to prepared baking dish.
  • Bake for 50-60 minutes until a knife inserted comes out clean.
  • To serve, top with a little of the sweetened condensed milk.


Freshly grated yuca/cassava or pre grated frozen cassava/yuca can be used in this recipe.
You can use Pumpkin Pie Spice Mix and you don't have to use any of the other spices.
Leftover cake needs to be stored in the refrigerator. Place in an airtight container or wrap with plastic wrap, and keep for up to one week.
Honduran Yuca Cake is best when reheated for 1 minute in the microwave.


Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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