Cassava Pone (Caribbean Baked Cassava Cake)
A dense, chewy baked cake of grated cassava, coconut and warm spice, a Caribbean favourite that is naturally vegan.
- Time1 hr 20
- LevelEasy
- Costabout £0.43 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 20 cm square tin with coconut oil and line the base.
- 2
If using fresh cassava, peel, cut out the woody core and grate on the fine side of a box grater. Squeeze the grated cassava in a clean tea towel to remove most of the liquid.
- 3
Mix the cassava, coconut milk, desiccated coconut, sugar, melted coconut oil, ginger, mixed spice, nutmeg, vanilla and salt. Stir in the raisins.
- 4
Spread into the tin and level the top. Bake for 55 to 65 minutes, until dark golden at the edges and firm in the middle.
60 min - 5
Leave to cool in the tin for 30 minutes, then cut into squares. It firms up and sweetens as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
