Cassava Pone (Vegan, Gluten Free)

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 4 cups cassava ((825g) grated (frozen grated works too) (2 medium fresh cassava) see notes)
• 1 cup raw cane sugar ((200g) or half coconut sugar/cane sugar)
• 1 tsp vanilla extract
• ½ tsp ginger (fresh or ground)
• 1 tsp nutmeg (fresh or ground)
• 1 tsp cinnamon (ground)
• ½ tsp pink salt
• ½ tsp black pepper
• 1 cup coconut milk mixed with ¼ cup of almond milk ((250ml))
• 4 tbsp dairy free butter ((60g) melted)
• 1 cup pumpkin ((116g) grated or pureed or white sweet potato)
• ½ cup shredded coconut
• ½ cup raisins ((72g) optional)

Method

1. Preheat the oven to 356F/180C.
2. Grease a rectangular pyrex with dairy free butter and set aside.
3. Place the raw cane sugar in a large bowl.
4. Add the spices, half of the milk and whisk to combine.
5. Then add the vanilla, dairy free butter and whisk again.
6. Finally add the pumpkin, coconut, cassava and the remaining milk.
7. Whisk for about 1 minute, add the raisins if you are including then use a large spoon to stir the mix.
8. Scooping from the bottom of the bowl to ensure everything is mixed thoroughly.
9. Pour the mixture into the oven proof dish.Bake until the pone is golden 1-2 hours.
10. When it is ready it will be firm and NOT wobbly (use a knife to determine its readiness, it should come out clean.
11. Baking time will vary, my pone took 1hr 30 minutes.You may need to cover the pone with foil and continue to bake after the first hour.
12. Once baked, remove from the oven and allow the pone to completely cool down for a few hours or even overnight before attempting to slice into it.