Bingka Ubi Kayu (Baked Cassava Cake)

Bingka Ubi Kayu (Baked Cassava Cake)

Course: Dessert
Cuisine: Indonesian
Servings: 24 small pieces
Author: Marvellina
A traditional Indonesian cake made with grated cassava and coconut milk mixture are baked to give you a cake that is naturally gluten-free, not too sweet, soft and springy at the same time. 
Print Recipe


  • 125 ml water
  • 120 gr sugar
  • 20 gr coconut oil or cooking oil of your choice
  • 1 large egg about 55 grams
  • 100 ml coconut cream
  • 1/2 tsp vanilla extract
  • 450 gr frozen grated cassava (thawed) see my post above if you use fresh cassava


Prepare the cake batter:

  • Place water, sugar, and coconut oil in a small saucepan. Bring it to a boil and then lower the heat and cook until sugar is melted. Remove from the heat and let it cool down for about 5 minutes
  • Meanwhile, place eggs in a mixing bowl and beat with a fork. Add in coconut cream, and vanilla extract and continue to beat until everything is well mixed
  • Put the grated cassava in a large mixing bowl. Add in the water and sugar mixture. Carefully add in egg mixture and stir to combine. Preheat oven to 350 F

Bake the cake:

  • I used a 8.5 x 7 inch baking dish. Oil the bottom and sides of the dish.  Place a parchment paper covering the bottom and let it overhang at the sides (so you can lift it out easily later). Pour the batter in and smooth the top with rubber spatula the best you can. It won't be perfectly smooth. Place this inside the oven, 3rd rack from the top and let it bake for the next 45 minutes or until toothpick inserted into the middle of the cake comes out clean and the cake is no longer "jiggly" when you shake it
  • Remove the cake from the oven and brush the top with cooking oil (neutral tasting)

Brown the top:

  • Turn the broiler to low and put the cake back into the oven and let it brown. Do not walk away and let it brown until it has that nice golden brown. Remove from the oven completely and let it rest for 10 minutes
  • Carefully remove from the baking dish to cooling rack and let it cool down completely before cutting. It may take about 1 hour or longer to cool down


  • The cake can be stored at room temperature for 2-3 days if it's not too humid, otherwise, store in the refrigerator for up to 1 week and you can wrap them in a foil and reheat in the oven at 350 F for 10 minutes. I do not recommend freezing the cake