Got a glut of feijoas? This gluten free and dairy free cake is a fabulous way to use up the soft feijoas that no one wants to eat!
Whisk together the following in a large bowl
1 cup almond flour
1/4 cup coconut flour
1/4 cup tapioca flour
1.5 tsp baking soda
1 tsp mixed spice
In a separate bowl mix the following:
4 room temperature eggs
1/2 cup oil (any mild oil like light olive oil or melted coconut oil)
1 tsp vanilla essence
1/2 cup coconut sugar
1 cup feijoa pulp
Add wet mix to the dry ingredients and combine. Pour into a lined cake tin.
Bake at 175C for 25-30 minutes or until a skewer comes out clean and the cake "bounces back" from a light touch.
Allow cake to cool completely.
1 packet I Am Vital coconut icing sugar
100g softened butter or Nuttlex if dairy free.
1T milk or almond milk
Beat together until light and fluffy. Spread over cooled cake.
Store in the fridge.