If you’re looking for a quick, simple, gluten-free, vegan dessert recipe, you will love this easy Ginger Cassava Cake recipe. No grating cassava, no cans of condensed milk, just 4 quick ingredients.
This Ginger Cassava Cake delightfully sweet, moist and positively scrumptious, and is a great dessert option for those days when you want to bake but don’t feel like measuring out tons of ingredients.
But don’t let the simplicity of the recipe fool you. This Ginger Cassava Cake an absolute treat that you’re sure to love!
What is Cassava?
Cassava is a shrub that is native to South America. The portion that is used to make Cassava flour is actually the tuberous root of the plant.
Cassava is high in Vitamin C and is a great source of energy as well. Though it is commonly known for being used to produce tapioca, it’s also used as a potato-like side, in soups or as a flour in desserts.
You will need to get cassava flour for this recipe. You can find it easily in African grocery stores–but if you’re like me, the problem is FINDING an African grocery store near your house!
What Makes this Ginger Cassava Cake Amazing?
Now that you know what Cassava is, let’s get to why this Ginger Cassava Cake recipe is so great!
- 4 ingredients. First of all, it only takes 4 ingredients to make. No, that’s not a typo. It legitimately only takes 4 ingredients.
- Simple. All that it takes to make this delicious dessert is mixing the ingredients together, pouring the batter into a pan and throwing it in the oven for half an hour. How’s that for simple?
How To Make Ginger Cassava Cake
- Grease a 6-in baking pan and set aside.
- Preheat oven to 350F.
- Whisk together cassava flour, coconut milk, Truvia or sugar, and minced ginger in a medium bowl. Pour into the prepared bowl.
- Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.
What is the Texture of This Cake?
This is a recipe I made up one day, after I returned from Belize where I saw them making sweets with Cassava flour.
Then, I had a friend who was teaching me about Nigerian cuisine and she was using cassava to make a pounded cassava bread . I decided to make a sweet cake with it instead.
- Texture. The cake is moist, but it most resembles a moist cornbread in texture.
- Taste. The taste of the ginger is sweet, and warming, but not spicy.
- Sugar. You can use sugar instead of Swerve in this cake.
What makes this Cassava Cake Recipe Different?
- No grated yucca. Most of the other cassava cake recipes you will find are recipes for a Filipino cassava cake. That cake uses condensed milk (or, sugar overload!). Many of them also ask you to start with grated Yucca. There is no grated Yucca to be found in my suburban neck of the woods!
- Cassava flour. My recipe calls for cassava flour to help you skip a few steps.
- No condensed milk. There is no condensed milk in this one, just coconut milk from a can. So basically this is a cake you can make with pantry staples–once you get the cassava flour of course!
Can I freeze this Cassava Cake?
I am not sure that I would. There’s really so little in this cake. No egg, no butter, nothing that would hold up, except the fat in the coconut milk. I think you should plan to eat this within a day or two.
Other Gluten-Free Cakes You Might Like
- Keto Pound Cake - If you’re a fan of my Ginger Cassava Cake you’re sure to be a fan of my Keto Pound Cake . It’s so delicious that you’ll swear it isn’t low carb!
- Keto Chocolate Cake - But if you’re more of a chocolate fan, check out my Keto Chocolate Cake! It’s delightfully chocolatey, gluten-free and low carb.
- Farina Cake - Here’s another Eggless vegan cake recipe for you to try.
- Keto Peanut Butter Cake With Coconut Flour - Low carb, super moist, sweet, and all-around satisfying.
This Cassava Ginger Cake is sure to be one of the easiest cakes you’ve ever made. Since the cake doesn’t use eggs or flour, it’s completely vegan-friendly . And for those of you with gluten intolerance, this cake is gluten-free !
Ginger Cassava Cake |Vegan Gluten-Free 4 Ingredient Cake
Equipment
- 6 inch round baking pan
Ingredients
- ▢ 1 cup Cassava Flour
- ▢ 1 13.5 ounce can full fat coconut milk
- ▢ 1 tablespoon Minced Ginger
- ▢ 1/2 cup Swerve
Instructions
- Grease a 6-in baking pan and set aside.
- Preheat oven to 350F.
- In a medium bowl, whisk together cassava flour, coconut milk, Truvia or sugar, and minced ginger. Pour into the prepared bowl.
- Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Ginger Cassava Cake |Vegan Gluten-Free 4 Ingredient Cake
Ingredients
- 1 cup Cassava Flour
- 1 13.5 ounce can full fat coconut milk
- 1 tablespoon Minced Ginger
- 1/2 cup Swerve
Instructions
- Grease a 6-in baking pan and set aside.
- Preheat oven to 350F.
- In a medium bowl, whisk together cassava flour, coconut milk, Truvia or sugar, and minced ginger. Pour into the prepared bowl.
- Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.
Ginger Cassava Cake |Vegan Gluten-Free 4 Ingredient Cake https://twosleevers.com/ginger-cassava-cake/
This keto Pork Belly Cabbage Soup is a delightfully hearty and warming soup that’s perfect for a cold day. It’s low carb, and can be made in under 30 minutes .
Why You’ll Love This Low Carb Soup
Pork and cabbage are a classic pairing, and this Pork Belly recipe Cabbage takes that pairing to a whole new level of comfort food goodness.
It’s one of those dishes you’ll find yourself craving on a cold day since it’s so deliciously warming and filling. It’s a quick and easy weeknight dinner option that you can even refrigerate to enjoy throughout the week.
There are few things as good as a dish that’s both delicious and keto-friendly , and this dish knocks it out of the park.
What Does Pork Belly Cabbage Soup Taste Like?
The saltiness of the pork pairs perfectly with the sweet, earthiness of the cabbage. The broth, with the distinct flavors of the miso paste, sesame paste, and tanginess of vinegar mixed into the chicken stock, is otherworldly.
Not only is this Pork Belly With Cabbage a delicious and comforting soup , but it’s low carb as well.
Ingredients You’ll Need
- 1 pound Pork Belly - The rich, flavorful base of the soup. Pork belly adds depth and umami thanks to its marbled fat, which renders into the broth for a silky texture and hearty flavor.
- 3 cups Napa Cabbage - Provides sweetness and a tender texture that balances the richness of the pork belly. As it cooks, the cabbage softens and absorbs the savory broth, adding body and nutrients to the soup.
- 1 cup Sliced Mushrooms - Adds an earthy, umami element that enhances the soup’s depth. Mushrooms also contribute a subtle meatiness that complements the pork and miso.
- 3 tablespoons Miso Paste - The key flavoring component that brings a salty, savory, and slightly fermented taste. It enriches the broth and ties together all the other ingredients.
- 2 tablespoons Sesame Paste, or Tahini - Adds creaminess and a nutty undertone that gives the soup a rich, satisfying body. It also helps mellow the saltiness of the miso and balance the flavors.
- 4 cups Chicken Stock - The liquid base that carries all the flavors. It provides a savory backbone and allows the pork, cabbage, and miso to meld into a comforting, cohesive soup.
- 1 teaspoon White Vinegar - Adds a touch of brightness and acidity to balance the richness of the pork and sesame paste, enhancing the overall flavor and keeping the soup from feeling too heavy.
How To Make Pork Belly Cabbage Soup
- Saute. Heat a 3-quart saucepan over high heat. Add in pork belly and turn the heat down to medium. You are doing this to allow the pork belly to gently render some fat. Sauté pork belly until the meat is cooked (about 5 minutes).
- Remove fat. Remove all but 2 tablespoons-ish of the fat. No need to be crazy precise here, just take out any egregious fat so that your soup doesn’t taste ultra fatty afterwards.
- Add veggies. Add shredded cabbage and mushrooms and stir well until the veggies are coated with the remaining rendered fat.
- Add broth and pastes. Pour in broth, miso paste, and sesame paste and stir to incorporate those into the broth. When the broth comes to boil, remove the pot from the heat. Stir in vinegar and serve.
Tips And Tricks
Making Pork Belly Cabbage Soup is all about building layers of flavor while maintaining a perfect balance between richness and freshness. Here are some helpful tips and tricks to ensure your soup turns out deeply flavorful and perfectly textured every time:
- Make sure you remove the extra fat from the saucepan before adding the rest of the ingredients. If you leave too much fat in the pan you’ll end up with a fatty tasting soup, and nobody wants that.
- This Pork Soup With Cabbage can be refrigerated for 3-4 days . It will collect fat on top, so just simply skim the fat away or gently reheat it.
- The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.
- If you can’t find or choose not to eat pork belly, you might want to try pork chops cut into smaller pieces.
- If you don’t eat pork, or just want a change of pace, you could try this with chicken .
- Here’s another Pork Belly recipe for you as well, and this one is a crispy pork belly.
Variations
Pork Belly Cabbage Soup is a wonderfully flexible dish that can be adapted to suit different tastes, ingredients, and dietary preferences. Here are some delicious variations to try:
- Spicy Miso- Add chili paste or a spoonful of gochujang for a bold, spicy kick that complements the richness of the pork belly.
- Korean-Inspired Twist - Stir in kimchi and a splash of kimchi juice instead of vinegar for a tangy, spicy flavor boost with probiotic benefits.
- Vegetable-Packed Soup - Add carrots, tofu, daikon radish, or baby bok choy to make the soup heartier and more nutrient-dense.
- Lightened-Up Version - Substitute thinly sliced pork shoulder or chicken thighs for pork belly to reduce the fat while keeping the soup flavorful.
What To Eat With Pork Belly Cabbage Soup
Pork Belly Cabbage Soup is rich, savory, and satisfying on its own, but it pairs beautifully with a variety of sides that complement its deep flavors. Here are some delicious options to enjoy with it:
- Cucumber Salad - A light and refreshing side that balances the soup’s richness.
- Asian Slaw - Adds crunch and a tangy contrast to the soft textures in the soup.
- Steamed Edamame - A simple, protein-rich snack that pairs well with the savory broth.
- Cauliflower Rice - Perfect for soaking up the flavorful miso-sesame broth.
How Long Does It Last?
Pork Belly Cabbage Soup will keep well in the refrigerator for up to 4 days when stored in an airtight container.
When reheating, warm it gently on the stovetop over medium heat to preserve the rich flavor and prevent the miso and sesame paste from separating.
Can You Freeze It?
You can also freeze the soup for up to 2 months for longer storage. For the best texture, consider freezing the broth and solids separately, as cabbage may become very soft after thawing.
When ready to enjoy, thaw the soup overnight in the refrigerator and reheat slowly, stirring occasionally until heated through.
More Of Our Best Cabbage Recipes
- Instant Pot Corned Beef And Cabbage
- Cabbage And Potatoes
- Cabbage Rolls
- Salmon With Bok Choy
- Pork Chops And Cabbage
Pork Belly Cabbage Soup Recipe | Low Carb Cabbage Soup
Equipment
- 3-Quart Pot
- Measuring Spoons
- Measuring Cups
Ingredients
- ▢ 1 pound Pork Belly , cut into bite size pieces
- ▢ 3 cups Napa Cabbage , shredded
- ▢ 1 cup Sliced Mushrooms
- ▢ 3 tablespoons Miso Paste
- ▢ 2 tablespoons Sesame Paste , or tahini
- ▢ 4 cups Chicken Stock
- ▢ 1 teaspoon White Vinegar
Instructions
Heat a 3-quart saucepan over high heat. Add in pork belly and turn the heat down to medium. You are doing this to allow the pork belly to gently render some fat. Sauté pork belly until the meat is cooked (about 5 minutes).
Remove all but 2 tablespoons-ish of the fat. No need to be crazy precise here, just take out any egregious fat so that your soup doesn’t taste ultra fatty afterwards.
Add shredded cabbage and mushrooms and stir well until the veggies are coated with the remaining rendered fat.
Pour in broth, miso paste, and sesame paste and stir to incorporate those into the broth. When the broth comes to boil, remove the pot from the heat. Stir in vinegar and serve.
Make sure you remove the extra fat from the saucepan before adding the rest of the ingredients. If you leave too much fat in the pan you’ll end up with a fatty tasting soup, and nobody wants that
This Pork Soup With Cabbage can be refrigerated for 3-4 days . It will collect fat on top, so just simply skim the fat away or gently reheat it.
The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.
If you can’t find or choose not to eat pork belly, you might want to try pork chops cut into smaller pieces.
If you don’t eat pork, or just want a change of pace, you could try this with chicken.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
