Feijoa Cake Recipe (GF/DF)
Feijoa Almond Cake
This is a deliciously moist cake which uses up excess feijoas. It's gluten free and dairy free, as well as refined sugar free, using honey or bananas as extra sweetening. Use fully ripe feijoas for best flavor.
Ingredients (makes one 20cm / 8-inch round cake)
- 2 cups almond meal
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger (optional)
- 1 cup ripe feijoa flesh (about 5–6 medium feijoas), peeled and scooped
- 4 large eggs
- 1/4 cup honey or 1 medium very ripe banana, mashed (about 1/4 cup)
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1–2 tbsp lemon juice or zest of 1 lemon (optional, brightens flavour)
Method
- Preheat oven to 180°C (350°F) and line a round cake pan with parchment paper.
- In a bowl, combine almond meal, coconut flour, baking soda, and salt. Mix well.
- In another bowl, whisk eggs with honey or mashed banana, coconut oil, vanilla, and lemon juice/zest until smooth.
- Fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Gently fold in the feijoa flesh. Batter will be thick and moist.
- Pour into prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
- Honey will give a subtle floral note; banana will add a creamy, caramelised depth.
- You can combine honey + banana for more complex sweetness.
- Ripe feijoas and lemon juice balance the sweetness beautifully.