Gluten-Free, Sugar-Free Tapioca Cake

Wheat-free | Oil-free | Yeast-free | Ready in minutes

If you’re looking for a light, wholesome snack that fits a clean diet and is free from gluten, sugar, oil, and yeast — this tapioca cake is a fantastic choice. With a crisp crust and a soft, fluffy inside, it’s ideal for those with dietary restrictions or simply anyone craving a healthier bite.

✅ Why You’ll Love This Cake

• Ready with just 3 minutes of prep

• No sugar, flour, oil, or yeast

• Naturally gluten-free

• Can be made with or without cheese

• Great texture: crunchy outside, pillowy inside

Ingredients

• 3 eggs

• 3 tablespoons butter, melted (or margarine)

• ½ teaspoon salt

• 3 tablespoons grated Parmesan cheese (optional, but recommended for flavor)

• 1 cup sour cassava starch (polvilho azedo)

• 1 cup tapioca flour (tapioca starch)

Instructions

1. Prepare the Batter

In a large bowl, combine:

• The eggs

• Melted butter

Whisk until smooth.

Then add:

• Salt

• Grated Parmesan (if using)

Stir well to incorporate.

Add the sour cassava starch and stir until smooth. Finally, add the tapioca flour and mix thoroughly until you have a uniform, slightly thick batter.

Tip: If your eggs are small and the batter is too thick, add a tablespoon or two of water to loosen it. The final batter should be spreadable but not runny.

2. Bake

• Preheat your oven to 180°C (350°F).

• Grease a small loaf pan, round cake pan, or baking dish with butter or margarine.

• Dust lightly with tapioca flour to prevent sticking.

Pour in the batter and smooth out the top.

Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

3. Cool & Serve

Let the cake cool slightly before unmolding. Slice and enjoy warm or at room temperature.

Serving Suggestions

• Pair with coffee, tea, or a smoothie for a satisfying snack.

• Serve alongside soups or stews as a gluten-free bread alternative.

• Add herbs or spices like oregano, paprika, or garlic powder to the batter for extra flavor.

Notes & Variations

• Butter Substitute: Use coconut oil or dairy-free margarine for a lactose-free version.

• Dairy-Free: Skip the Parmesan or replace with a plant-based grated cheese.

• Extra Flavor: Add chopped herbs, sun-dried tomatoes, or olives for a savory twist.

Storage

• Room temperature: Store in an airtight container for up to 2 days.

• Fridge: Keeps well for 4–5 days.

• To reheat: Toast lightly or warm in the oven for 5 minutes to revive the crispy crust.

This tapioca cake is proof that wholesome can still be wonderfully delicious — no sugar, no gluten, no nonsense. Enjoy it as a quick snack, healthy side, or guilt-free indulgence!