Almond Oat cake with Candied papaya
My vegan oat cake with candied papaya is sure to satisfy your sweet tooth
Servings: 8 servings
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
- 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