Dasheen Black Cake: A Rooted Twist on a Caribbean Classic

Welcome to a cake like no other, a dasheen black cake that’s as deeply rooted in Caribbean tradition as it is unique in flavor.

If you’re a fan of the classic Caribbean black cake, you’re in for something extra special. I grew up cooking with ground provisions like dasheen. These hearty root vegetables have long been a cornerstone in Caribbean kitchens. Over the years, dasheen has shown up in soups, stews, and hearty side dishes in my kitchen. But when it takes center stage in a dessert? That’s where the magic happens.

This cake brings a beautiful twist to the beloved black cake. Instead of the usual flour base, it uses grated dasheen to create a dense, moist texture and a subtle earthiness that deepens the flavor. It’s a rich, bold dessert that speaks to our culture, especially in Tobago, where dasheen is celebrated at the annual Blue Food Festival.

So if you’re curious about how this ground provision can transform one of our most iconic cakes, keep reading. I’ll walk you through it, step by step, with tips and process images to guide you.

What is dasheen

Dasheen, also known as taro, eddo, or malanga in other regions, is a starchy root vegetable loved throughout the Caribbean, Africa, and parts of Asia. It’s part of the “ground provision” family alongside cassava, sweet potatoes, and yams.

Dasheen has a mild, nutty flavor and creamy texture when cooked. While it’s traditionally used in savory dishes like soups or oil down, it also works beautifully in baked goods, adding moisture and body.

Where to find dasheen

• Caribbean or West Indian grocery stores
• Asian supermarkets (look for taro)
• Latin markets (sometimes labeled malanga)
• Some larger chain grocery stores with international produce sections may also carry it.

How to select dasheen

Choose firm, heavy roots with rough, brown skin. Avoid any that have soft spots, mold, or wrinkles. Inside, the flesh should be white to pale lavender, depending on the variety. Once peeled and grated, dasheen adds moisture and body to whatever you’re cooking, especially in cakes like this one.

Want to learn more about Caribbean ground provisions? Check out my full guide here.

How to make a dasheen black cake

Key ingredients in this cake

• Grated dasheen – brings moisture and an earthy sweetness
• Soaked mixed fruits – classic black cake richness and depth
• Warm spices and browning – for aroma, color, and complexity
• Mixed essence and bitters – unmistakable Caribbean notes

You’ll find the full ingredient amounts and instructions in the recipe card below. And don’t worry, I’ll guide you with step-by-step images too.

Quick fruit mix option

Don’t already have fruits soaking? No problem. You can prepare a quick batch just for this cake using:

• 1 lb currants
• 1 lb raisins
• ½ lb prunes
• ½ lb mixed peel
• ½ cup cherry brandy (or more)
• ½ cup rum (or more)

This mix won’t have the same depth as fruits soaked for months, but it works beautifully when you’re pressed for time and still gives the cake plenty of flavor.

Instructions (Step-by-Step)

1. Cream the butter and sugar
   Cream the margarine and brown sugar together until it’s light and fluffy. This creates a smooth, sweet base for the cake.

2. Mix in the dasheen, fruits, and browning
   Add the grated dasheen, soaked fruit, and browning to the creamed mixture. Mix everything well.

3. Prepare the egg mixture
   In a separate bowl, beat the eggs with the mixed essence, spice powder, bitters, and nutmeg.

4. Combine the mixtures
   Pour the egg mixture into the dasheen mixture and mix until fully incorporated.

5. Add the dry ingredients
   Add in the flour and baking powder, mixing until the batter is smooth and thick.

6. Pour and bake
   Pour the batter into a greased baking dish. Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.

7. Cool and glaze:
   Glaze the cake with a mix of rum and cherry brandy. Keep glazing every few hours till the cake is cooled.

How does this cake differ from regular black cakes

Unlike traditional black cakes made with only flour, this version incorporates dasheen, resulting in a denser, pudding-like texture. The flavor is deeper, earthier, and perfect for anyone who loves rooted Caribbean cooking.

If you’ve tried my cassava flour black cake, you already know how exciting it can be to use ground provisions in desserts. This dasheen version might just be your new favorite.

Tips for dasheen black cake

• Bring ingredients to room temperature: Let your butter and eggs sit out before baking. This helps them cream and blend smoothly into the batter.
• Grease pans well: A well-prepared pan keeps your cake from sticking and makes for an easy release.
• Use a food processor for dasheen: While a box grater works, the food processor gives a finer, more even texture that bakes up beautifully. (See the photo above for the ideal look.)
• Watch your pan size: I used one 8-inch pan with 3-inch sides and another with 1 ½-inch sides. The deeper pan took about 20 extra minutes to bake. If using that size, reduce the oven to 325°F after the first 30 minutes to prevent over-browning, and check for doneness every 10 minutes.

Storage Tips

• Room temperature: Wrap in parchment or plastic wrap and store in an airtight container.
• Refrigerator: Wrap tightly and store.
• Freezer: Slice and freeze in airtight bags.

Let it come to room temperature or warm gently before serving.

Try more Caribbean cakes

• Classic Trinidad Black Cake
• Cassava Flour Black Cake
• Coconut Cake
• Ponche de Crème Pound Cake

FAQs

Final thoughts

Have you tried this dasheen black cake? I’d love to hear what you think! Leave a rating and comment below, and don’t forget to tag @thisbagogirl on social media so I can see your creation.

Recipe