A gluten-free AND nut-free cake. No heavy coconut or almond flour. What’s in it? I’m using cassava root (also called manioc and yuca). Although it’s a root from the Southern hemisphere, it’s still quite cheap here Amsterdam. It’s available in standard and ethnic supermarkets.
To prepare cassava, cut off the peel with a chopping knife and slice it into thick rounds. Then boil it until tender. You can then puree it to make a dough.
Here’s a Youtube video that explains how to prepare and cook these roots:
Once you’ve got the cassava dough, you can do lots of things with it. (Ravioli, dumplings, etc.) I’m going for a fluffy cake here:
Mix all ingredients together in a blender. Pour mixture into a small cake pan and bake for 15-20 minutes at 220 degrees Celsius until golden brown.
Nutrition facts per serving: 124 kcal, 2.6 g protein, 22.9 g carbs, 6.4 g sugar, 2.5 g fat, 0.8 g fiber.