Yuca Donuts – Gluten Free Cassava Donuts

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Last Updated on May 19, 2020 by Chef Mireille

Yuca Donuts – Gluten Free Cassava Donuts – These donuts are a popular Nicaragua street food.


Yuca Donuts - Gluten Free Cassava Donuts

If you’re Gluten Free, cassava/yuca should be your best friend in all it’s forms. Whether you are eating the vegetable itself or indulging in a sweet bowl of tapioca pudding (yep tapioca is made from yuca) or using tapioca starch in baked goods, cassava/yuca helps you easily create gluten free meals.

The next time you are struggling to create a gluten free dish whether it’s breakfast or dessert, remember yuca and tapioca and the choices will be endless.

A few days ago it was Ube Donuts and today we have Yuca Donuts. I found out about these when I was watching an episode of Street Eats, a Travel Channel program that explores the street foods from countries all over the world. As they were going through Central America, the yuca donuts of Nicaragua intrigued me. Although maybe not an exact replica, this is at least a close cousin to the one I saw on the show.

Before we get to today’s recipe, let’s check out some other Donut Recipes…

Donut Recipes




These #glutenfree donuts are a perfect treat for holiday season or any time!

Donuts LR 1

Yuca Donuts - Gluten Free Cassava Donuts
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5 from 1 vote

Yuca Donuts – Gluten Free Cassava Donuts

Gluten Free Donuts
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Nicaraguan
Servings: 14


  • 2 cups yuca peeled and finely grated (or defrosted frozen grated cassava)
  • 3/4 cup queso fresco crumbled (paneer can be substituted)
  • 1/3 cup frozen grated coconut defrosted and all liquid squeezed from it
  • 1 egg beaten
  • 1/2 teaspoon baking powder
  • oil for frying
  • Syrup Ingredients:
  • 1 1/2 cups piloncillo jaggery can be substituted
  • 1 1/2 cups water
  • 4 cinnamon stick
  • juice of 1 lime


  • Combine all the syrup ingredients and boil for about 15 minutes, until syrup consistency is achieved. Let cool.
  • Combine yuca, queso fresco, coconut, egg and baking powder until a soft batter is formed.
  • Heat oil to 350 F.
  • Using a mini scoop take a spoon of the batter, pressing well against the side of the bowl to make sure the batter is tightly compacted.
  • Drop into the hot oil. It will bubble a lot. Once bubbles subside, using a spider remove any excess particles that broke off from the ball of batter. This will keep your oil clean so that you can reuse the excess oil. Fry until golden brown.
  • Repeat until all the batter is used.
  • Drain on paper towels. Place donuts in syrup and coat on all sides.Serve warm.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!


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Reader Interactions


  1. Wow!! Same pinch with the vegetable selection MIr….Yuca for me as well, but I love this preparation πŸ™‚ First time I am cooking this vegetable and I am in love with it already..Thanks for all the Indian substitutions that you have mentioned. makes it easier for us to try.

  2. Very interesting I have cooked with yuca before but never made doughnuts. This recipe is super will book mark and try. It would be great if you link it to Lets cook with coconut and Flavours of Caribbean as yuca is one of their key ingredients in their cuisine.You can get event links at simply.food

  3. We just slice yuca and fry it in oil and that's one of the things Kerala is famous for – chips! Banana chips is the most popular one, but yuca chips is not very far behind… Learnt another new recipe from you today, Mireille πŸ™‚

  4. I have been looking for a good fried yucca bread recipe ( yucca doughnuts) since I first tried them in Nicaragua while on a mission trip. Although this is not exactly like what they have, it is very similar:)

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