Cassava Flour White Cake Recipe Review

T’s Grandma loves to cook, so in an effort to find a safe cake recipe for his birthday next month, she has started trying out cake recipes in her spare time. Since T recently passed plain yogurt, we were confident that whole milk would be a pass. Unfortunately, it was not. I can’t say I am terribly surprised due to the unpredictable nature of FPIES.

Since this recipe calls for milk, yogurt thinned with a small amount of water was used as a substitute.

It came out well and T enjoyed it but it did take him a bit to warm up to the texture. Since he is picky about textures no frosting or topping was added 🙂


  • 1 cup Cassava flour (Otto’s)
  • 1/2 tsp baking powder
  • 1 tsp cream of tartar
  • 1/2 cup sugar
  • 1 stick of grass fed butter, room temperature
  • 1/2 tsp of salt
  • 1/3 C + 2 Tbsp yogurt (Stonyfield plain)
  • 1 Tbsp water
  • 4 eggs, whites and yolks separated
  • 2 tsp vanilla extract


  1. Grease and dust round cake pans with cassava flour.
  2. In a mixer, whip egg whites and cream of tartar until stiff peaks form.
  3. Cream butter and sugar in mixer. Combine egg yolks, yogurt, and vanilla in another bowl and add to butter and sugar mixture. I used 1/3 cup + 2 Tbsp of yogurt. I added 1 Tbsp of water to egg yolk, yogurt, vanilla mixture to thin it out to be closure to the consistency of whole milk.
  4. Next, add the whipped egg whites by carefully folding them in until fully incorporated.
  5. Mix dry ingredients (flour, baking soda, and salt) in a separate bowl.
  6. Add dry ingredient mixture to wet, 1/4 cup at a time, using mixer on slow speed.
  7. Pour into two 9-inch cake pans and bake at 350 degrees for 30 min. Check with toothpick and allow to cool. Frost, dust with powdered sugar, or serve as is!

Original recipe here.

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