If you are looking for a flourless cake that is still a great dessert or snack option, try the unique Caribbean recipe, the Bojo cake, from the CARICOM nation of Suriname. Here’s how to make it according to The SpruceEats:
* 1/2 cup golden raisins
* 1/3 cup rum
* 1/2 pound cassava (peeled with woody center removed)
* 2 cups coconut (grated; fresh or dried)
* 1/3 cup sugar
* 1 tsp. cinnamon
* 2 eggs
* 1/4 cup coconut milk
* 1 tbls. vanilla
* 2 teaspoons almond extract
* 4 tbls. butter (melted)
* 1 tsp. salt
* Optional: graham cracker pie crust
Soak the raisins in rum (overnight if possible)
Preheat the oven to 325 degrees.
Butter a nine-inch round cake pan or nine-inch square brownie pan and line bottom of the pan with wax paper or parchment.
Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated cassava together with the cinnamon and sugar in a large bowl.
In a small bowl, whisk together eggs, coconut milk, vanilla, almond extract and salt. Stir liquid ingredients into the coconut mixture. Stir in melted butter. Stir in raisins and the rum.
Pour the batter into the prepared pan (or graham cracker crust if using).
Bake for an hour, until golden brown on top. Run a knife around the edge of the pan while the cake is still warm, then let it cool in the pan.
Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.