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Feijoa Cake

Feijoa season is chaos—in the best way. One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench. This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy.  The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through. It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out. INGREDIENTS   1 cup Ripe Feijoa ½ cup Shredded Coconut (or chopped nuts) 1 cup Coconut Milk ⅓ cup Mild-Flavor Extra Virgin Olive Oil ⅔ cup Raw Cane Sugar 1 teaspoon Vanilla Extract 2 cups Self-Rising Flour 1 teaspoon Cinnamon METHOD   Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a ch...
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Raw Vegan Brownies with Avocado Frosting

I haven't made raw treats for a while but whipped this one up for a special dinner. Was yum!

Ingredients

Brownie:

  • 2 cups of nuts like Pecans or Walnuts or Almonds (I used a mix)
  • 1/2 cup Dates (pitted then soaked 1-3 hours)
  • 1/4 cup Raw Cacao powder
  • 1/8 tsp Espresso (optional)
  • Pinch of sea salt

Frosting:

  • 1 large Avocado
  • 1/4 cup Maple Syrup or Agave Nectar or Date Syrup
  • 1/4 cup Raw Cacao powder
  • 1 tbsp Vanilla Extract
  • Chocolate chunks or Pistachio nuts for topping (optional)

Method

  1. Line a loaf tin with baking paper, I used a 12x22cm tin.
  2. While dates are soaking make the frosting. Add all the frosting ingredients to a food processor and mix until smooth. Scoop into a bowl & set aside. No need to clean the food processor.
  3. Drain the dates and add them, along with the rest of the brownie ingredients, to the food processor. Process for 1 minute or until combined.
  4. Scoop the brownie mixture into the lined tin. Flatten the surface with a back of a spoon (I ran mine under hot water). 
  5. Spread the frosting on top & push chocolate chunks into frosting.
  6. Chill in fridge for at least 1 hour.
  7. If using Pistachio Nuts, sprinkle then cut into squares. Sore in an airtight container in the fridge for 3 days or freeze for up to 1 month. Enjoy!


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