My vegan oat cake with candied papaya is sure to satisfy your sweet toothJump to Recipe
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:).
Almond Oat cake with Candied papaya
- 1/3 cup (47.67 g) almonds ground (can be substituted with cashews)
- 1/4 cup (20.25 g) oats ground
- 1/4 cup (30 g) whole wheat pastry flour
- 2/3 cup (83.33 g) self rising flour Or all purpose flour
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/3-1/2 cup (48.33 g) candied papaya sweet preference
- 1/4 cup (50 g) raw sugar the cake itself is mildly sweet since the candied fruit is very sweet
- 1/2 cup (125 ml) water
- 1 Tablespoon flax meal
- 1 teaspoon vinegar
- 2 Tablespoons virgin coconut oil
- 2 Tablespoons organic canola oil
- 1/8 teaspoon (0.13 teaspoon) of cinnamon cardamom, nutmeg, cloves powder
- 1/2 teaspoon (0.5 teaspoon) ginger powder
- 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.
- Whisk all dry flours, nut flour, baking powder in another bowl.
- Add the dry ingredients and candied papaya in the wet mix. Mix till just about combined.
- Pour batter in two 4 inch inch ramekins or one 7 or 8 inch round, greased or lined with parchment.
- Bake in preheated 360 degrees F for 40-50 minutes or until toothpick from the center comes out clean.(Smaller ramekins will bake quicker)
- Cool on rack for 15 minutes before slicing.