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 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:).

On another note, I am making some picture collections on my facebook page.. Check out the Savory snacks and breakfast collection.

 

You can use the non colored candied fruit mix(I think it is called hawaiian mix) which has candied papaya, mango and pineapple for the cake too. Or you can make your own candied fruit like Candied beet here.

 

Mom and Dad have also decided to stop eating Parle-G(its a cookie/biscuit, which is omnipresent in almost all houses in India.. marketing 101!). They got some with them when they were visiting and chewie would get a tiny piece very morning and evening during their tea time.. and he started shedding bunches of hair! now if that doesnt tell you what processed stuff is in that never expiring cookie..:)

 

Almond Oat cake with Candied papaya

No ratings yet

By: Richa

Prep: 10 minutes mins

Cook: 50 minutes mins

Resing / cooling: 20 minutes mins

Total: 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

SaveSaved Pin Print

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

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions 

• 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.

Notes

Nutritional values based on one serving

Nutrition

Calories: 202kcal, Carbohydrates: 24g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Sodium: 9mg, Potassium: 99mg, Fiber: 1g, Sugar: 11g, Calcium: 30mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

 

This cake is headed to Slightly Indulgent Tuesday, Hearth and soul blog, Allergy friendly fridays