Desserts

Almond Oat cake with Candied papaya. vegan

My vegan oat cake with candied papaya is sure to satisfy your sweet tooth Mom got us some colored candied…

Ready 1 hour
Serves 8 servings
Prep 10 minutes
Cook 50 minutes

Almond Oat cake with Candied papaya. vegan

Mom got us some colored candied papaya(tutti-frutti as it is called in India) last year when she visited, and I made this cake for Dad’s birthday then. He fell in love with it and I made it twice more for him and also packed some for his flight! I keep making it with different nuts every few weeks, and soon I will run out of my candied papaya stash. Dad likes crumbly, not too eggy cakes, with sweet dried or candied fruit and both mom and dad were surprised by this moist and melt in your mouth cake, without any eggs or butter! It is always fun to debunk the age old myths about perfect recipes:).

Recipe

Almond Oat cake with Candied papaya

My vegan oat cake with candied papaya is sure to satisfy your sweet tooth

Serves 8 servings
Prep 10 minutes
Cook 50 minutes
Total 1 hour

Ingredients

1/3 cup almonds (ground (can be substituted with cashews))
1/4 cup oats (ground)
1/4 cup whole wheat pastry flour
2/3 cup self rising flour (Or all purpose flour)
1/2 teaspoon baking powder
1/3-1/2 cup candied papaya (sweet preference)
1/4 cup raw sugar (the cake itself is mildly sweet since the candied fruit is very sweet)
1/2 cup water
1 Tablespoon flax meal
1 teaspoon vinegar
2 Tablespoons virgin coconut oil
2 Tablespoons organic canola oil
1/8 teaspoon of cinnamon (cardamom, nutmeg, cloves powder)
1/2 teaspoon ginger powder

Instructions

1
In a bowl, add 1/2 cup warm water, flax, oils, vinegar, spices and sugar and whisk for a minute till sugar is well combined. Let sit for 5 minutes.
2
Whisk all dry flours, nut flour, baking powder in another bowl.
3
Add the dry ingredients and candied papaya in the wet mix. Mix till just about combined.
4
Pour batter in two 4 inch inch ramekins or one 7 or 8 inch round, greased or lined with parchment.
5
Bake in preheated 360 degrees F for 40-50 minutes or until toothpick from the center comes out clean.(Smaller ramekins will bake quicker)
6
Cool on rack for 15 minutes before slicing.