Dasheen Black Cake: A Caribbean Black Cake Twist
This dasheen black cake puts a Tobago-inspired twist on traditional Caribbean black cake by adding grated raw dasheen to the batter.
I grew up cooking with ground provisions like dasheen. It usually shows up in soups, stews, and side dishes, but I wanted to see what would happen when I used it in one of my favorite Caribbean Christmas cakes.
This version still has everything I love about black cake, including soaked fruits, warm spices, browning, and rum, but the grated dasheen gives the cake a different texture from a traditional flour-based black cake. The finished cake is still dense and moist, just as a good black cake should be.
And using dasheen here feels especially fitting for me as a Tobagonian. Dasheen is celebrated across Tobago, including at our annual Blue Food Festival, where you’ll see just how many different ways one ground provision can be used.
If you’re curious about putting dasheen in black cake, I’ll walk you through exactly how I make it, with tips and process photos along the way.
What is dasheen?
Dasheen is a starchy root vegetable that belongs to the taro family. Depending on where you are, you may also see similar roots sold under names like taro, eddo, or malanga. It’s one of the many ground provisions used throughout the Caribbean.
Dasheen has a mild, nutty flavor and a creamy texture when cooked. We commonly use it in savory dishes like soups and oil down, but it can be used in plenty of other ways too. I use it in baked goods like this cake and even blend it into my dasheen punch.
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 with soft spots, mold, or excessive wrinkling. Inside, the flesh can range from white to pale lavender, depending on the variety.
For this cake, the dasheen is peeled and grated raw before being added directly to the batter. There’s no need to cook or squeeze it first.
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 – Grated raw and added directly to the batter, it gives this cake a different texture from a traditional black cake.
- Soaked mixed fruits – Bring the rich fruit flavor you expect from Caribbean black cake.
- Spices and browning – Add aroma, spice, and that deep black cake color. Add the browning based on how dark you like your cake, since the amount needed can vary by brand.
- Mixed essence and bitters – Add those familiar Caribbean black cake flavors.
You’ll find the full ingredient amounts and instructions in the recipe card below. I’ll also walk you through the process with step-by-step photos.
Quick fruit mix option
Don’t already have soaked fruits on hand? You can make a quick batch for this cake using:
- 1 lb currants
- 1 lb raisins
- ½ lb prunes
- ½ lb mixed peel
- ½ cup cherry brandy, or more as needed
- ½ cup rum, or more as needed
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.
You’ll need 3 pounds of prepared fruit mixture for the cake. How much this batch yields after blending will depend on the texture you prefer, so you may have some fruit left over.
And leftover soaked fruit is never a bad thing. Keep it for another black cake, or use it to make my black cake cinnamon rolls or black cake ice cream.
Instructions (Step-by-Step)
- Cream the butter and sugar
Cream the butter and brown sugar together until light and fluffy.
- Add the dasheen, fruits, and browning
Mix in the grated raw dasheen and 3 pounds of prepared fruit mixture. Add browning until the batter reaches the color you like, keeping in mind that the amount can vary depending on the brand and consistency.
- Prepare the egg mixture
In a separate bowl, beat the eggs with the mixed essence, spice powder, bitters, and nutmeg.
- Combine the mixtures
Pour the egg mixture into the dasheen mixture and mix until fully incorporated.
- Add the dry ingredients
Add the flour and baking powder and mix until combined.
- Pour and bake
Pour the batter into a well-greased baking pan. If using three 8-inch pans with approximately 1-inch sides, bake at 350°F for about 1 hour, checking for doneness toward the end.
For the deeper 8-inch by 3-inch pan I used here, bake at 350°F for the first 30 minutes, then reduce the temperature to 325°F and continue baking for about 50 minutes more. Lowering the temperature helps the center finish baking without the outside of the cake getting too dark. Check for doneness every 10 minutes toward the end.
- Cool and add rum
As the cake cools, spray or brush it with rum to your preference. There isn’t a set amount or schedule here. Add as much or as little as you like while the cake cools.
How does this cake differ from regular black cakes
Traditional Caribbean black cake gets its dense, moist texture from a rich batter packed with soaked fruits. This version still uses flour, but it also incorporates grated raw dasheen, which gives the cake a noticeably different texture while keeping that dense, moist black cake feel.
The dasheen also brings its own mild, earthy flavor to the cake without taking away from the soaked fruits, spices, browning, and rum that make it recognizable as black cake.
If you’ve tried my cassava flour black cake, this is another way I’ve experimented with using ground provisions in one of my favorite Caribbean desserts.
Tips for dasheen black cake
- Bring ingredients to room temperature: Let the butter and eggs come to room temperature before you start. This helps the butter cream properly and makes it easier to combine the batter.
- Grease the pan well: Black cake is dense and moist, so make sure your pan is well greased for easier release after baking.
- Use a food processor for the dasheen: A box grater works, but I prefer a food processor because it gives me a finer, more even texture. The dasheen goes into the batter raw, so there’s no need to cook or squeeze it after grating.
- Watch the color as it bakes: If you’re using a deep pan and the outside is getting dark before the center is finished, lowering the oven temperature will allow the cake to continue baking without getting much darker.
How to store dasheen black cake
Once the cake has cooled completely, wrap it well in parchment or plastic wrap and keep it in an airtight container.
You can keep the cake at room temperature for up to 4 days. After that, move it to the refrigerator. The flavor gets even better as it rests and the rum works its way through the cake.
For longer storage, slice the cake and freeze the pieces in airtight freezer bags or containers. Let refrigerated or frozen cake come to room temperature before serving, or warm it gently if you prefer.
Try more Caribbean cakes
FAQs
No. Peel and grate the dasheen while it’s raw, then add it directly to the batter. You don’t need to cook, squeeze, or drain it first.
Traditionally soaked fruits will give you that deeper black cake flavor, but you don’t have to wait months to make this recipe. If you don’t already have soaked fruits on hand, use the quick fruit mix above. You’ll need 3 pounds of prepared fruit for the cake.
Yes. I actually prefer it after it has had some time to rest because the rum works its way through the cake and the flavor gets even better. You can keep it at room temperature for up to 4 days before moving it to the refrigerator.
You can use a box grater or a food processor. I prefer the food processor because it gives me a finer, more even texture. If you’re using a box grater, take your time because peeled dasheen can be slippery.
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
Dasheen Black Cake
Ingredients
Equipment
Method
- Add all the ingredients to a blender.
- Blend to your preferred consistency, adding more rum if needed.
- Measure out 3 pounds of the prepared fruit mixture for the cake. Store any leftover fruit for another use.
- Preheat the oven to 350°F.
- Cream the softened butter and brown sugar until light and fluffy, about 10 minutes.
- Peel and grate the dasheen while raw. Add 2¾ pounds of grated dasheen to the butter mixture and combine.
- Add 3 pounds of soaked mixed fruit. Mix in enough browning to reach your desired color.
- In a separate bowl, beat together the eggs, mixed essence, bitters, spice powder, and nutmeg.
- Add the egg mixture to the dasheen mixture and combine well.
- Add the flour and baking powder and mix until incorporated.
- Grease the pan well, then add the batter.
- For three 8-inch pans with approximately 1-inch sides, bake at 350°F for about 1 hour. For one deep 8-inch by 3-inch pan, bake at 350°F for 30 minutes, then reduce the oven to 325°F and continue baking for about 50 minutes. Check every 10 minutes toward the end. The cake is done when a tester inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
- While the cake cools, spray or brush it with rum and cherry brandy according to your preference. You can also use rum alone or combine rum with wine instead.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
