Surinamese Bojo Cake

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Surinamese Bojo Cake is a very easy cake to make and has become one of my favourite cakes. To think that as a child growing up I really didn’t like the cake at all. I don’t know why, cause it’s delicious. Just like the cornflour cookies, Bojo used to be served at every family party and it was always one of the first cakes to be finished. I never understood why, but I do know now, now I just don’t understand what was wrong with me for not liking it in the first place! Bojo is a cassava cake made with grated cassava and coconut. I buy frozen grated cassava but you can also grate fresh cassava. In the Netherlands I buy the frozen grated cassava in an international supermarket. I would suggest you check your local international supermarket for the cassava.

Surinamese Bojo Cake – The original?

Now, let me start by saying this is MY version of the Bojo cake. Basically the Surinamese cuisine is such that every family has their own version on how to make a dish. In this case I have tweaked the Bojo recipe to become a completely vegan recipe. I adjusted it when I had to bake something Surinamese for a friend who was eating vegan for awhile. I liked tweaking the recipe since everyone has their own way of making something and I’ve found my version of this delicious cake. I’m hoping you’ll like it too.

Easy, one bowl cake recipe

Bojo is a cassava cake and very easy to make. All ingredients are mixed up in one bowl before transferring it to your baking tray. Let’s get started:

 

Surinamese Bojo Cake Recipe - Step 1

You’ll need cassava, sugar, coconut milk, sugar, salt, dry grated coconut, raisins, water, melted coconut oil, cinnamon, almond essence and vanilla extract.

 

Surinamese Bojo Cake Recipe - Step 2

Put all your ingredients into a bowl, the cassava.

The cassava has been thawed. Make sure you take your cassava out of the freezer a few hours in advance before you start making the bojo.

 

Surinamese Bojo Cake Recipe - Step 3

Grated coconut.

 

Surinamese Bojo Cake Recipe - Step 4

Sugar and salt.

 

Surinamese Bojo Cake Recipe - Step 5

Raisins. I have a mixed variety of raisins soaked on rum which I use.

 

Surinamese Bojo Cake Recipe - Step 6

Coconut milk.

 

Surinamese Bojo Cake Recipe - Step 7

Coconut oil.

 

Surinamese Bojo Cake Recipe - Step 8

Almond essence.

 

Surinamese Bojo Cake Recipe - Step 9

Vanilla extract. I always use my homemade vanilla extract. It’s definitely worth making it yourself.

 

Surinamese Bojo Cake Recipe - Step 10

Cinnamon.

 

Surinamese Bojo Cake Recipe - Step 11

And a glass of water.

 

Surinamese Bojo Cake Recipe - Step 12

Use a spatula to mix it all up until combined.

 

Surinamese Bojo Cake Recipe - Step 13

And pour it into your baking tray. Yes, that really is all there is to it…

 

Surinamese Bojo Cake Recipe - Step 14

Give your baking tray a little shake so the mixture levels out and put it into the oven and bake till golden brown and a skewer comes out clean.

 

Surinamese Bojo Cake Recipe - Step 15

You should end up with a nice golden Bojo like this. Leave the cake to cool in the baking tray.

My mom dug up the Surinamese flag somewhere which I used as the background for this photo 🙂

 

Surinamese Bojo Cake Recipe - Step 16

Cut the Bojo in to squares and serve. Bojo is soft, smooth and just delicious. And this vegan version has gone down well with everyone I’ve served it to. Even my Surinamese family members whom I didn’t tell I made the Bojo vegan!

Try it out and let me know what you think.

Surinamese Bojo Cake is a delicious cassava/coconut cake. This is a vegan version of the traditional Surinamese gluten-free cake. | Surinamese Bojo Cake Recipe

Surinamese Bojo Cake Recipe
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Surinamese Bojo Cake Made Vegan
Bojo Cake is a delicious cassava/coconut cake. This is a vegan version of the traditional Surinamese cake and because no flour is used it's also gluten-free.
Votes: 16
Rating: 4.5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 120 minutes
Servings
bojo
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
bojo
Ingredients
Votes: 16
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 175 °C / 350 °F.
  2. Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
  3. Add all the ingredients into a bowl and using a spatula, mix until combined.
  4. Pour the mixture into the baking tray and bake for roughly an hour and a half to 2 hours until the cake is golden brown and firm at the top. When you put a skewer it shouldn't come out sticky but clean.
  5. When the cake is done, take it out of the oven and leave to cool in the baking tray. Once cooled cut into squares and serve.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • I buy frozen grated cassava at the international supermarket but you can also grate fresh cassava. If you're using frozen cassava make sure to take the cassava out of the freezer a few hours in advance so it's fully thawed when you're going to use it.
  • I always have raisins soaked in rum at home so I use those. But if you don't want that you can leave out the rum and soak them in water instead.

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