Autumn Feijoa Cake

Feijoa Cake

Serves 1 - 12 | DF, GFO

Ingredients

Dry ingredients:

• 1 C buckwheat flour
• 1 C oat flour 
• ½ tsp guar gum
• 1 tsp cinnamon
• 2 tsp baking soda or powder
• ¼ tsp sea salt

Wet ingredients:

• ¾ C pitted dates
• ¼ C boiling water to soak
• 1 C plant milk (I used oat milk)
• ⅓ C coconut oil melted
• 1 Tbsp vanilla extract
• 1 Tbsp apple cider vinegar
• 1 ⅓ C feijoas, chopped

Topping

• Extra feijoas, sliced thinly

To Serve

• Coconut yoghurt
  Raglan Coconut Yoghurt Vanilla Bean flavour is perfect!
  
  

Directions

1. Preheat oven to 180ºC on fan bake and line a round cake tin. 
2. Soak dates in boiling water for about 10-15 minutes to soften.
3. Meanwhile, mix dry ingredients together. 
4. Blend wet ingredients together, including the water you soaked your dates in, until smooth. 
5. Add wet ingredients to dry and mix. (Go on, lick the beaters—the mixture tastes really good.)
6. Fold in the chopped feijoa. 
7. Pour mixture into your cake tin, and top with the sliced feijoas. You can cover as much of the top as you like. 
8. Pop it in the oven and bake for 35-45 minutes. The top should feel springy, and a knife or skewer should come out clean.  
9. Remove cake from the tin after about 10 minutes and allow to cool completely, or serve it up warm. A hearty dollop of Raglan Coconut Vanilla Bean Yoghurt is the perfect companion for this cake.