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.
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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.
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| Servings | Prep Time |
| 1bojo | 5minutes |
| Cook Time |
| 120minutes |
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Ingredients
- 5cups grated cassava1 kg (a.k.a. yuca, manioc)
- 1/2cup grated coconut50 g – you can use dry cocunut
- 1cup sugar200 g – you can use cane sugar as well
- 2/3cup raisins100 g – a mixed variety. optionally soaked in rum
- 13.66fl oz coconut milk400 ml – one can
- 1/4cup coconut oil50 g – melted
- 1tsp almond essence
- 1tsp vanilla extract
- 1tsp cinnamon
- 1tsp salt
- 1cup water250 ml
Instructions
- Preheat the oven to 175 °C / 350 °F.
- Grease a 30cm x 20cm / 12 inch x 8 inch baking tray.
- Add all the ingredients into a bowl and using a spatula, mix until combined.
- 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.
- 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.