Almond Oat cake with Candied papaya

Oat cake with candied papaya cut into slices on a white plate

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Almond Oat cake with Candied papaya

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

Prep Time10

Cook Time50

Resing / cooling20

Total Time1

Course: Dessert

Cuisine: American

Keyword: fruit cake, vegan cake

Servings: servings

Author: Richa

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

US Customary - Metric

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

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