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Profile of a slice of cake decorated with sliced feijoa

Feijoa cake with toasted walnuts

Naturopath Lauren Glucina
A lovely moist feijoa cake recipe with the added crunch of toasted walnuts. Feijoa season comes thick and fast so this is the perfect way to use up an abundance of fresh feijoas.
4.89 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baking
Cuisine Gluten free, New Zealand, Plant-based
Servings 10
Calories 325.9 kcal

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 ¼ cups gluten free flour mix I used Healtheries Baking Mix
  • 1 cup almond meal
  • 2 tablespoons psyllium husks or flax/linseeds ground to a powder
  • 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 cup 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

  • If you do not have a gluten free flour mix, try one part each of oat flour, buckwheat flour, and tapioca starch, then add just a little xanthan gum
  • 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
  • FYI - this cake does not rise super high 
  • 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.

Nutrition

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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