Papaya Cake with Crumb Topping
Vegan papaya cake with a flavorful and crunchy coconut crumble topping. It is fluffy, has a beautiful crumb and tastes like a tropical island.
Servings: 10
Ingredients
Dry ingredients
- 2 ¼ cups (280g) all-purpose plain flour, (note 1 for gluten-free)
- ½ cup (100g) granulated sugar
- ½ cup (40g) fine shredded coconut / desiccated coconut
- 2 ½ teaspoons baking powder
- Pinch of salt
Wet ingredients
- ¾ cup (190mL) dairy-free milk
- ¾ cup (105g) papaya, roughly chopped
- ¼ cup (65mL) neutral flavored oil
- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice (optional)
Topping
- ½ cup (30g) flaked coconut
- ¼ cup (30g) all-purpose plain flour, gluten-free all-purpose flour or white rice flour
- 3 tablespoons (45g) solid coconut oil, or vegan butter (note 2)
- 2 tablespoons (25g) granulated sugar
- Pinch of salt, if using coconut oil or unsalted butter
- ~⅓ cup (50g) papaya, cubed
Instructions
- Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) round cake pan with parchment paper.
Preparing the papaya cake:
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.
- Add all the wet ingredients to a blender and blend until mostly smooth. Pour the papaya mixture into your mixing bowl. Mix the ingredients until just combined. Pour the cake batter into your prepared cake pan. Smooth the surface with a spoon or spatula and set aside.
Preparing the crumble topping:
- In a bowl, add all the ingredients (except the papaya). Use your fingertips or a spoon to mix the ingredients until combined.
- Scatter the remaining cubed papaya on top of the cake and gently press them into the batter. Sprinkle the crumble on top of the cake.
Baking and serving the papaya cake:
- Bake the cake in your preheated oven for around 50 minutes or until done. If the cake is browning too quickly and the center isn't baked, cover the cake pan with aluminum foil or an oven-safe plate/bowl. The cake is ready when you can insert a toothpick in the center and there is no wet batter, though some crumbs are fine (the cake is quite moist)
- Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin and place on a cooling rack. Serve and enjoy!
- The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.
Notes
- For a gluten-free papaya cake, substitute the plain flour for 1 ½ cups (150g) almond meal and ¾ cup (120g) gluten-free all-purpose flour or fine white rice flour.
- Use unrefined coconut oil for a strong coconut flavor or refined coconut oil for less coconut flavor.
Nutrition
Serving: 1 serve | Calories: 300kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Sodium: 137mg | Potassium: 130mg | Fiber: 2g | Sugar: 10g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 2mg
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