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Profile of a slice of cake decorated with sliced feijoa

Feijoa cake with toasted walnuts

Naturopath Lauren Glucina
The most delicious feijoa and walnut cake made - serve with. a dusting of powdered sugar then devour!
5 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
Course Baking
Cuisine Gluten free, New Zealand, Plant-based
Servings 10
Calories 325.9 kcal


  • 9 inch spring form cake tin


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


  • 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.


  • 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.


Serving: 1sliceCalories: 325.9kcalCarbohydrates: 36.4gProtein: 7.1gFat: 18gSaturated Fat: 1.9gSodium: 226.9mgFiber: 7.2gSugar: 18gVitamin C: 9.9mgCalcium: 99.1mgIron: 1.3mg
Keyword Feijoa Cake
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