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How to Make Blender Tapioca Cake
A fluffy and also compact cake with the texture of tapioca. This cake is divine, perfect for enjoying with an afternoon coffee. Let's learn it!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Servings:
12
slices
Calories:
249
kcal
Author:
Natália Palmegiano - Cook'n Enjoy
Equipment
Blender
Oven
Ingredients
3
units of
Egg
6.76
oz
Coconut Milk
(200 ml)
1/4
cup
Oil
2 fl oz (60 mL)
1 and 1/3
cups
Sugar
8.5 oz (240 g)
1
cup
Tapioca Starch
5.3 oz (150 g)
1
cup
Wheat Flour
4.2 oz (120 g)
1
tbsp
Baking Powder
0.53 oz (15 g)
Instructions
Put the eggs, coconut milk, oil, sugar, and tapioca starch in the blender
Blend for 1-2 minutes
Add the wheat flour and blend for just 10 seconds
Turn off the blender and add the baking powder. Mix with an egg beater
Pour into an oiled tube pan and sprinkle sugar on the top. The one I'm using has a central hole and is 8.3 inches (21 cm) in diameter
Bake in a preheated oven at 392°F (200ºC) for about 40 minutes
Unmold from warm to cool