Bolo de Mandioca

Name: Bolo de Mandioca
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Angolan
Ingredients: 500g fresh cassava, peeled and finely grated; 1 can (400ml) coconut milk; 200g sugar; 3 eggs; 50g butter, melted; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; Pinch of salt; Grated coconut for topping

Bolo de Mandioca (BOH-loh deh mahn-dee-OH-kah)

Cassava Cake

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 320 kcal

A moist, dense cake made from grated cassava, coconut milk, eggs, and sugar, baked until golden with a slightly chewy, pudding-like texture inside.

Nutrition & Info

Protein 5.0g

Carbs 48.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ eggs ⚠ coconut

Equipment Needed

grater or food processor mixing bowl baking pan oven

Presentation Guide

Vessel: slice on plate

Garnishes: grated coconut on top, cinnamon dusting

Accompaniments: coffee, tea

Ingredients

500g fresh cassava, peeled and finely grated
1 can (400ml) coconut milk
200g sugar
3 eggs
50g butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
Grated coconut for topping

Instructions

1
Preheat oven to 180C. Grease a baking pan.
2
Squeeze excess liquid from grated cassava.
3
Mix cassava with coconut milk, sugar, beaten eggs, melted butter, vanilla, cinnamon, and salt.
4
Pour batter into prepared pan. Sprinkle grated coconut on top.
5
Bake 40-45 minutes until golden on top and set in the center.
6
Cool slightly. Cut into squares. Serve warm or at room temperature.

💡

Did You Know?

Bolo de mandioca turns cassava, the most humble Angolan ingredient, into an unexpectedly elegant dessert.

Chef's Notes

Equipment Tips

grater or food processor
mixing bowl
baking pan
oven

Garnishing

grated coconut on top, cinnamon dusting

Accompaniments

coffee, tea

The Story Behind Bolo de Mandioca

Bolo de mandioca represents the Angolan genius for transforming cassava into every course of a meal, from the funje staple to this sweet cake. The Portuguese introduced baking traditions and European-style cakes, which Angolan cooks adapted using their most abundant ingredient. The addition of coconut milk gives the cake a tropical richness, and it has become a beloved teatime treat across all social classes in Angola.

🕐 Traditionally enjoyed afternoon snack, celebrations 📜 Origins: Luso-African fusion

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