Recipe collaboration with Balance By Elise
Ingredients
2 cups almond meal
1/2 cup coconut flour
1/2 cup coconut sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3 regular or flax eggs
1 1/2 cup papaya
2 tsp vanilla extract
1/2 cup coconut milk (from a carton)
1/4 cup vegan butter or coconut oil
1/4 cup coconut yoghurt
Method
Preheat the oven to 180C, fan-forced and line a cake tin.
Blend all the wet ingredients. Then in a bowl, combine all the dry ingredients. Pour the wet mixture into the dry and combine.
Pour the mixture into the prepared tin and bake for 55 minutes or until golden and cooked through.
Allow cooling for 30 minutes before removing from tin and place in the fridge to cool completely before cutting.
