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Cassava Pone (Vegan, Gluten Free)

This delicious Caribbean sweet treat called Cassava Pone. A vegan dense pudding that is made from grated cassava, coconut/almond milk, pumpkin, sweetener and spices is whipped into a smooth batter before being baked until golden.
Course Dessert
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 344kcal
Author Charla

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 (5g)
  • ½ tsp ginger (2.5g) fresh or ground
  • 1 tsp nutmeg (2.5g) fresh or ground
  • 1 tsp cinnamon (5g) ground
  • ½ tsp pink salt (2.5g)
  • ½ tsp black pepper (2.5g)
  • 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 raisins (72g) optional

Instructions

  • Preheat the oven to 350f/176c.
  • Grease a rectangular pyrex with dairy free butter and set aside.
  • Place the raw cane sugar in a large bowl.
  • Add the spices, half of the milk and whisk to combine.
  • Then add the vanilla, dairy free butter and whisk again.
  • Finally add the pumpkin, cassava pone and the remaining milk.
  • Whisk for about 1 minute, add the raisins if you are including then use a large spoon to stir the mix.
  • Scooping from the bottom of the bowl to ensure everything is mixed thoroughly.
  • Pour the mixture into the oven proof dish.Bake until the pone is golden 1 hr up to 2 hours.
  • When it is ready it will be firm and NOT wobbly (use a knife to determine its readiness, it should come out clean.
  • 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.
  • 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.

Notes

  • I used a rectangular pyrex dish that is 8''width by 10''inches in length so you will want a dish around those dimensions (not smaller)
  • If possible, use cassava that is already grated. This will be so much easier to work with and saves a lot of time.
  • If you are using fresh cassava you will need to add it to a food processor first of all with some water to break it down, then transfer it to a blender to create a pulp texture/or spice grinder in batches.
  • Alternatively, you can use  a box grater with the bigger holes.
  • It's okay to use shredded/desiccated coconut. I used the fine texture coconut but you can go the traditional route and use coconut that is fresh.
  • The texture of the cassava should be extremely fine, almost like a puree. It shouldn't be chunky or shredded. It's like a wet mass (that's the best description I can think of).
  • Keep in mind that the baking time will vary.

Nutrition

Calories: 344kcal | Carbohydrates: 97g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 278mg | Potassium: 559mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1667IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 1mg