Cassava Flour Black Cake Recipe

This cassava flour black cake is made with rum-soaked fruits, stout, and all the rich flavors we love in a Caribbean black cake. If you’ve been looking for a cassava flour cake recipe or just want to try something different for Christmas, this is one to add to the list.

In many Caribbean homes, black cake is a must during the holidays. It’s dark, rich, and packed with rum-soaked fruits. While traditional black cake is usually made with wheat flour, this recipe uses cassava flour instead.

I wanted to get a cassava flour black cake recipe on the site, so my aunt helped me work out this version. It even has peanut butter in it, which might catch you by surprise when you get to the ingredients. 😂

You can also check out my traditional Trinidad black cake recipe if you want the classic version.

This cassava flour cake fits right in on a Christmas table with a glass of sorrel or ginger beer, maybe after a plate of Trini pastelles.

Can I use cassava flour for cassava cake?

Yes, you can use cassava flour to make a cake, but cassava flour and grated cassava aren’t interchangeable. This recipe is specifically a black cake made with cassava flour rather than wheat flour.

Traditional Caribbean cassava cake is usually made with grated cassava, which has much more moisture and a different texture. If that’s the type of cassava cake you’re looking for, don’t swap the grated cassava for cassava flour in a recipe and expect the same results.

For this recipe, stick with cassava flour and follow the measurements as written since the cake was developed using it.

How to make a cassava flour cake

Ingredients you will need

For the fruit mixture:
You’ll need the same rum-soaked fruit mixture used for traditional black cake, made with prunes, sultanas, currants, raisins, and mixed peel, along with dark rum and cherry brandy. You can prepare the fruits ahead of time or use fruit you’ve already had soaking.

For the cake batter:
This recipe uses cassava flour instead of wheat flour. I use Bob’s Red Mill cassava flour because it has a fine texture and has worked well for me in this recipe.

You’ll also need eggs, brown sugar, butter, and peanut butter, which were included when my aunt worked out this cassava flour black cake recipe. Stout, mixed essence, and browning help give the cake its familiar black cake flavor and dark color.

Instructions

1. Prepare the fruits. If you already have soaked fruits prepared, use about four pounds of the fruit mixture. If starting from scratch, blend the prunes, sultanas, currants, raisins, and mixed peel with the rum and cherry brandy to your preferred texture.
2. Prepare the pans. Preheat the oven to 225°F and grease two 8-inch cake pans.
3. Cream the butter mixture. Cream the butter, brown sugar, and peanut butter until smooth and fluffy.

4. Add the eggs. Add the eggs one at a time, mixing well after each addition.
5. Add the cassava flour. Add it in batches with the mixer on low. Once most of the flour is incorporated, increase the speed slightly and mix until combined.

6. Add the fruits. Fold the soaked fruit mixture into the batter using a wooden spoon or spatula until evenly incorporated.

7. Finish the batter. Add the stout, mixed essence, and browning. Stir gently until everything is combined and the batter has the dark color you want.

8. Bake. Divide the batter between the prepared pans, filling each about three-quarters full, and smooth the tops. Bake for 2 to 2½ hours, or until a toothpick or the edge of a knife inserted into the center comes out clean.

Tips for making cassava flour cake

• The cassava flour you use matters. The first time I made this cake, I used a different cassava flour and wasn’t happy with the result. I’ve had better results using Bob’s Red Mill cassava flour, so that’s the one I use for this recipe.
• Add the cassava flour in batches. Cassava flour is very light and can fly out of the bowl if you add too much at once. Keep the mixer on low until most of it is incorporated.
• Scrape the bowl well. Pay particular attention to the bottom after adding the peanut butter so everything gets evenly incorporated.
• Mix the fruits in by hand. Once you add the soaked fruits, switch to a wooden spoon or spatula rather than using the mixer.
• Don’t expect a big rise. This is a dense black cake, so it won’t rise like a sponge cake. Fill the pans about three-quarters full and let it bake low and slow.
• Don’t overdo the rum or brandy after baking. If you’re basting the finished cakes, add a little at a time. Too much can leave the center overly soft and wet.

Storage

This cassava flour black cake keeps well, much like traditional black cake.

• Keep it well wrapped. Once the cake has completely cooled, wrap it tightly in plastic wrap and place it in a cake tin or airtight container.
• Room temperature: Store the wrapped cake at room temperature for up to a week. You can lightly baste it with rum or cherry brandy during that time to help keep it moist.
• Refrigerator: For longer storage, keep the cake tightly wrapped in the refrigerator for 2 to 4 weeks. Bring it back to room temperature before serving for the best texture.

I haven’t frozen this cassava flour version, so I can’t say how the texture holds up after freezing and thawing.

Holiday drinks to pair it with

• Pumpkin ponche de creme
• Mauby
• Sorrel
• Ginger beer

Frequently Asked Questions

Recipe

Renee Robley

Cassava Flour Black Cake

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A Caribbean black cake twist made with cassava flour and rich rum-soaked fruits.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 16

Course: Dessert

Cuisine: Caribbean

Calories: 591

Ingredients Method Nutrition Notes

Ingredients

  

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For the soaked fruits

• ½ pound seedless prunes chopped
• 1 pound sultanas chopped
• 1 pound currants chopped
• 1 pound raisins chopped
• ½ pound mixed peel
• 2 cups rum
• 1 cup cherry brandy I like using DeKuyper

For the cake

• 2 cups cassava flour I use Bob’s Red Mill
• 3 eggs
• 2 teaspoons mixed essence
• ¼ cup brown sugar
• ¼ pound butter
• 11 ounces stout such as Guinness
• ½ cup peanut butter
• ¼ cup browning

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Method

 

Prepare the fruit mixture

1. Grind the soaked fruits and mixed peel with the rum and cherry brandy to your preferred texture. If you already have ground fruit soaking, see Note 1.

Preheat the oven

1. Preheat the oven to 225°F. Grease two 8-inch baking pans.

Make the cake batter

1. Cream the butter, brown sugar, and peanut butter until smooth.
2. Beat in the eggs one at a time, mixing well after each addition.
3. Gradually add the cassava flour in batches. See Note 2.
4. Fold in the ground fruit mixture using a wooden spoon or spatula.
5. Stir in the stout, mixed essence, and browning until fully combined.
6. Divide the batter evenly between the prepared pans, filling them about three-quarters full. Smooth the tops.

Bake

1. Bake for 2 to 2½ hours, or until a toothpick or the edge of a knife inserted into the center comes out clean.

Nutrition

Calories: 591kcal

Notes

• Note 1: If you already have ground fruit soaking, use 4 pounds of ground fruit for this recipe.
• Note 2: Cassava flour is very light. Add it in batches with your mixer on low speed to prevent it from puffing up everywhere.
• Note 3: To make this black cake gluten-free, use a certified gluten-free stout in place of traditional stout. Guinness and most standard stouts contain barley and are not gluten-free. Also check the labels on your mixed essence, browning, and mixed peel if you need the entire cake to be gluten-free.

Recipe Printed From ThisBagoGirl.com

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