Cempedak, a tropical fruit known for its unique sweetness and custard-like texture, which makes it perfect for a delightful and healthy breakfast cake. This recipe combines wholesome oat flour with creamy cempedak puree and is topped with a luscious vanilla nut butter icing. Perfect for a nutritious start to your day or as a sweet treat!
If you're lucky enough to live somewhere that you have access to cempedak and you can make wonderful recipes with cempedak, then make sure to checkout some more of my unique recipes with this fruit such as:
- Chocolate spread recipe with the cempedak seeds
- Cempedak Ice Cream (made with the juicy flesh)
- Cempedak Vanilla Ice Cream (made with the cempedak seeds!)
BUT if you don't have access to this delicious fruit but you still want to make a healthy cake recipe with fruit, then make sure to check out my 2 ingredients chocolate apple cake or my 3 ingredient purple sweet potato cake!
Why You'll Love This Recipe
This cempedak breakfast cake is a healthier version of the well known cempedak butter cake. It's so healthy that you can eat it for breakfast! I love this recipe because it is so tasty and you seriously won't believe that it is made with no added sugar! It's refined sugar free, dairy free, vegan, and nutrient packed!
Ingredients Needed for Cempedak Cake
Each ingredient plays an essential role in creating this moist and flavorful breakfast cake:
- Oats (1 ¾ cups): Blended into oat flour, this serves as the flour base.
- Milk of your choice (½ cup): Adds moisture and blends the cempedak puree; plant-based milk keeps it dairy-free. I like to use soy milk.
- Cempedak flesh (300 grams): The star ingredient, its natural sweetness and creamy texture make the cake rich and delicious. It will also help bind the cake together because this recipe doesn't use any eggs.
- Baking powder (1 tsp) and baking soda (1 tsp): These leavening agents help the cake rise and achieve a fluffy texture.
For the Vanilla Nut Butter Icing
Don't throw away the seeds! You're going to make a healthy icing with them.
- Boiled cempedak seeds (1 ½ cups): Adds a nutty base to the icing, making it both creamy and flavorful.
- Maple syrup (4 tbsp): Sweetens the icing naturally.
- Coconut cream (180ml): Brings a silky texture to the icing while complementing the tropical flavors.
How to Make Healthy Cempedak Cake
Ingredients
- 1 ¾ cup oats (blitz to oat flour)
- ½ cup milk of your choice
- 300 grams cempedak flesh (seeds removed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Vanilla Nut Butter Icing:
- 1 ½ cup boiled cempedak seeds
- 4 tablespoon maple syrup
- 180ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Oat Flour: Blitz oats in a blender until fine. In a bowl, whisk together oat flour, baking powder, and baking soda.
- Make Cempedak Puree: Blend cempedak flesh with ¼ cup milk. It’s okay to leave some chunks for texture. Mix the puree with the remaining ¼ cup milk.
- Combine Ingredients: Fold the wet cempedak mixture into the dry ingredients until well combined.
- Bake: Preheat oven to 180°C (350°F). Line a baking tray with baking paper and lightly grease. Spread the batter evenly and bake for 20–25 minutes. Check doneness with a toothpick. Cover with foil if needed to prevent over-browning.
- Prepare Icing: Boil cempedak seeds for 40 minutes, remove shells, and blend seeds with maple syrup, vanilla extract and coconut cream until smooth.
- Cool and Ice: Let the cake cool completely before spreading the icing evenly over the top.
Tips and Tricks for Perfecting Your Cempedak Cake
- Choose ripe cempedak: The softer and sweeter the fruit, the better the flavor.
- Cool before icing: This prevents the icing from sliding off.
- Adjust sweetness: Add more maple syrup to the icing if you prefer a sweeter cake.
Frequently Asked Questions About Cempedak Cake
No. Jackfruit won't work for this recipe because the texture is not the same.
Generally speaking, oats are already gluten free. But for those with celiac, they will need to ensure they use certified gluten free oats because many brands are made in the same factory as gluten products, which can cause cross contamination.
Store in an airtight container in the fridge for up to 3 days.
Let's Make A Healthy Cempedak Breakfast Cake!
Discover your new favourite breakfast cake recipe with this healthy cempedak cake recipe!
For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Healthy Breakfast Cempedak Cake
Ingredients
- 300 grams cempedak flesh seeds removed
- 1 ¾ cup rolled oats blitz to oat flour
- ½ cup milk any of your choice. I use soy milk.
Vanilla Nut Butter Icing
- 1 ½ cup cempedak seeds
- 4 tablespoon maple syrup
- 180 ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Oat Flour: Blitz oats in a blender until fine. In a bowl, whisk together oat flour, baking powder, and baking soda.
- Make Cempedak Puree: Blend cempedak flesh with ¼ cup milk. It’s okay to leave some chunks for texture. Mix the puree with the remaining ¼ cup milk.
- Combine Ingredients: Fold the wet cempedak mixture into the dry ingredients until well combined.
- Bake: Preheat oven to 180°C (350°F). Line a baking tray with baking paper and lightly grease. Spread the batter evenly and bake for 20–25 minutes. Check doneness with a toothpick. Cover with foil if needed to prevent over-browning.
- Prepare Icing: Boil cempedak seeds for 40 minutes, remove shells, and blend seeds with maple syrup, vanilla extract and coconut cream until smooth.
- Cool and Ice: Let the cake cool completely before spreading the icing evenly over the top.
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