Still on my vegan adventures in the kitchen: Yuca Cake with Coconut, a delicacy I used to have when I was a kid. Looking at the recipe, I thought I would never be able to recreate a vegan version, but the flax egg came to save me! The cake is very moist and much better on the second day. I hope you enjoy as much my mom and I did, I didn’t last 24 hours!
- 500g de raw yuca, cut into squares (I bought mine in a portuguese grocery store in Mississauga)
- ½ cup plant-based milk (I used soy)
- 100ml coconut milk
- 3 flaxseed eggs (3 tbsp flaxseed meal + 9 tbsp water, mix well and wait 5 minutes or until it thickens)
- 50g vegan butter
- 1 cup sugar
- 100g coconut flakes
- pinch of salt
Mix well in a blender the yuca, milk, coconut milk, flaxseed eggs and vegan butter
Transfer it to a bowl and incorporate the other ingredients
Pour it in a greased pan and bake it at 180C for about 40-45 minutes or until it starts to brown.