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.
Servings Prep Time
1bojo 5minutes
Cook Time
120minutes
Servings Prep Time
1bojo 5minutes
Cook Time
120minutes
Ingredients
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.