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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Cuisine: American

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

Method

  1. 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.
  2. Whisk all dry flours, nut flour, baking powder in another bowl.
  3. Add the dry ingredients and candied papaya in the wet mix. Mix till just about combined.
  4. Pour batter in two 4 inch inch ramekins or one 7 or 8 inch round, greased or lined with parchment.
  5. Bake in preheated 360 degrees F for 40-50 minutes or until toothpick from the center comes out clean.(Smaller ramekins will bake quicker)
  6. Cool on rack for 15 minutes before slicing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.