Feijoa Crumble Cake

Updated: Oct 1, 2018

V - DF - GF - RSF - NF - EF



1 cup gluten-free flour (I like to use Organ or Redmill brands)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt


1/3 cup of rice milk (soy or almond will also work)

1/2 cup dates (pitted) + 2 Tbsp boiling water

1/4 cup coconut oil, melted

2 tsp Apple cider vinegar

2 vanilla extract

2 cups feijoa flesh


1 cup gluten free flour

1/4 cup oats

1/4 cup coconut sugar

2 tsp cinnamon

1/4 tsp salt

1/3 cup coconut oil, melted


Preheat your oven to 150'degrees on fan bake and grease a 9 inch (24cm) cake tin with coconut oil. Put the dates in a blender but before your process them let them soak in boiling water for 10 miutes. In the meantime put all the crumble ingredients into a bowl, then pour in the coconut oil mixing it with a knife to create a crumbly texture. Sift the dry ingredients into a medium sized bowl and set aside. Then add the remaining wet ingredients apart from the feijoas to the blender and blend until smooth, then poor the wet mixture into the dry mixture. Fold the mixture together until it is almost combined and then add the feijoa flesh. Stir through but not too thoroughly, you want to still see some specks of flour. Spoon the mixture into the cake tin and spread it evenly, pushing the mixture to the edges. Then sprinkle the crumble on top into little pieces, and bake for 45-50 mins. The cake will firm up a more once it is out of the oven and has cooled. Serve with a dollop of coconut yoghurt, and store in the fridge.


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