Healthy Breakfast Cempedak Cake
A healthy vegan cempedak cake recipe that is made with a few simple ingredients: cempedak, oats, plant milk, baking powder and baking soda.
Servings 10
Calories 226kcal
Equipment
- 1 Blender
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.
Video
Nutrition
Calories: 226kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 360mg | Fiber: 3g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg