This is the most heavenly feijoa cake – cinnamon spiced and filled with pulpy fruit and toasted walnuts. Enjoy a slice on a cosy Autumn afternoon with a big dollop of coconut yoghurt – bliss!
This truly is the best feijoa cake I’ve made – it even converted hubby where previously he sat on team ‘not a feijoa fan’ (honestly, have never understood how anyone could not love ‘em!)
I’ve used oat flour with almond meal to keep it gluten free, and psyllium husks to act as a binder in lieu of eggs, though ground flax seeds also work a treat (have tried!).
The toasted walnuts are the most fabulous addition. I think next time I make this I’ll be adding a handful or two of sultanas for an extra pop of sweetness. Speaking of which – coconut sugar is the sweetener of choice here as it just so beautifully compliments fragrant feijoa.
It’s also a pretty fuss-free recipe – mix it up in one bowl, add chopped fruit and nuts and bake for 40 minutes.
I love a dusting of icing sugar to serve – powdered erythritol.
If you’re feeling fancy and have the extra time, then I can highly recommend the luscious cashew lemon icing featured on my Ginger Cake.
Feijoa cake, step by step
First up – let’s toast those walnuts. Scatter a cups' worth over a baking tray, and bake until they’ve browned up and released their delicious scent. Remove from the oven and roughly chop [pic 1].
Now slice and scoop out the flesh from the feijoas, and roughly chop – I much prefer larger, pulpier chunks in the cake [pic 2].
Sift all your dry ingredients together in a mixing bowl – the oat flour, almond meal, psyllium husks, coconut sugar, cinnamon powder, sea salt, baking soda and powder [pic 3].
Pour over the oat milk (or your choice of plant milk), olive oil and vanilla, then fold together to create a medium-density batter [pic 4].
Lastly – add your chopped fruit and nuts [pics 5 and 6]. Just be careful to mix them in quickly – too much stirring will add air to the batter causing the cake to rise then collapse.
We want to bake this deliciousness for just 25 minutes, then very stealthily, whip open the over door and place foil over the top, to bake a further 10-15 minutes. This prevents the top from browning, but if you don’t mind a little crunch, don’t bother.
Now for the hardest part – to wait until entirely cool before digging in!
Serving suggestions
- Dust with powdered sugar and add a few slices of fresh feijoa to decorate
- Or make a batch of the most glorious cashew lemon icing featured in this Ginger Cake recipe
- A dollop of coconut yoghurt is always a good idea
Recipe tips and tricks
- Oat flour can be made by blending whole oats down to a fine meal
- Buckwheat flour is a good alternative to oat
- There is no easy substitute for the almond meal, sorry
- Try adding plump sultanas, citrus zest, goji berries – to mix up the flavour
- Feijoas not in season? I’d go for fresh berries instead – yum!
- Avoid over-mixing the batter to prevent the cake from sinking
Storing leftovers
Store in an airtight container on the bench top for up to 3 days.
More feijoa recipes
This feijoa apple crumble is a favourite around here, and healthy enough for breakfast. I’ve also got a fab feijoa muffin recipe spiced with ginger. Yum!
Lauren. X
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Feijoa cake with toasted walnuts
Equipment
- 9 inch spring form cake tin
Ingredients
To fold through:
- 11 medium-sized feijoa fruits – to yield 300g fruit once scooped
- 1 cup walnuts
Dry ingredients:
- 1 cup oat flour
- 1 cup almond meal
- 2 tablespoons psyllium husks or ground flax/linseeds
- 3/4 cup coconut sugar
- 2 teaspoons cinnamon powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
Wet ingredients:
- 1 ½ cups oat milk
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
Instructions
- Pre-heat oven at 180˚C / 356˚F, fan bake. Line the base of a spring-form baking tin with baking paper and lightly grease the sides with olive oil
- Place walnuts on an oven tray, toast until fragrant, then remove and roughly chop
- Slice feijoas in half and scoop out the flesh, roughly chop, set aside with the walnuts for now
- Sift all dry ingredients into a mixing bowl, stir to combine
- Add oat milk and olive oil, fold through, taking care not to over mix
- Add toasted walnuts and feijoas, fold through and transfer to the prepared cake tin
- Bake for 25 minutes, then open up the oven quickly and cover the cake with foil, bake a further 10-15 minutes or until a skewer comes out clean (total cooking time of 35-40 minutes)
- Remove from oven and let cool completely before removing from the cake tin and serving.
Notes
- Oat flour can be made by blending whole oats down to a fine meal• Buckwheat flour is a good alternative to oat
- There is no easy substitute for the almond meal, sorry
- Try adding plump sultanas, citrus zest, goji berries – to mix up the flavour
- Feijoas not in season? I’d go for fresh berries instead – yum!
- Avoid over-mixing the batter to prevent the cake from sinking
- Store in an airtight container on the bench top for up to 3 days
- Nutrition panel is an estimate only, and is based on one of ten servings.
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