Feijoa Cake

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www.theconsciousplantkitchen.com

This Feijoa Cake is a soft and moist egg-free, dairy-free, and refined sugar-free cake with the classic Kiwi-favorite flavors of feijoa.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/feijoa-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time50

cool down20

Total Time1 25

Servings: slices

Calories: 200.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Ripe Feijoa look at note 2 to increase sugar if yours are not ripe (note 1)
½ cup Shredded Coconut (Unsweetened) (note 2)
1 cup Coconut Milk (note 3)
⅓ cup Light Olive Oil (note 4)
⅔ cup Unrefined Cane Sugar (note 5)
1 teaspoon Vanilla Extract
2 cups Self-Rising Flour (note 6)
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside.
Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a chopping board.
Using a sharp knife, finely chop the flesh into a puree. Pack the feijoa flesh and its juice in a measuring cup to measure 1 cup.
Place the feijoa puree in a large mixing bowl with shredded coconut, coconut milk, oil, vanilla extract, and sugar and stir to combine.
Stir in the self-rising flour and cinnamon.
Stir until the batter is smooth and consistent.
Transfer the batter to the prepared cake tin.
Bake the cake on the center rack of the oven for 45-55 minutes at 180°C (350°F) until a toothpick inserted in the center of the cake comes out clean.
Let it cool down for 10 minutes in the cake tin, then on a wire rack for 20 minutes before slicing.

Notes

Note 1: If your Feijoas are not soft and ripe, increase the sugar to 1 cup for best sweetness. Feijoa is a fruit tree that grows everywhere in New Zealand. It's also known as pineapple guava in the USA.

Note 2: Or chopped nuts like a mix of pecans, walnuts, or almond meal.

Note 3: Or almond milk, but canned coconut milk adds a lovely taste and extra moist texture to the cake.

Note 4: Or vegetable oil, like canola oil.

Note 5: You can use coconut sugar or demerara sugar, but the cake will be darker. Or simply use sugar, or half white sugar and half brown sugar.

Note 6: You can make 2 cups of self-rising flour by whisking 4 teaspoons of baking powder in 2 cups of all-purpose flour. I don't recommend gluten-free flour for this recipe.

Storage: Store the cake in the fridge in a sealed cake box for up to 4 days.

Nutrition