Note: be sure to let the cake thaw out enough to be creamy and velvety for maximum enjoyment :) I recommend letting the cake thaw for about 5 mins on the counter, then removing it from the springform pan, and then letting it thaw out for a further 10-15 minutes for best results (though this can take longer or shorter depending on how hot it is where you are). Blend into thick puree without adding water. **To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Eggless papaya cake is made of no eggs, no sugar, no butter, no milk or yogurt and moreover in wheat flour. Cut into pieces and add to mixer. ★☆ or the filling, make sure all ingredients are at room temperature before getting started***. Notify me of follow-up comments by email. 2. :) Thanks for the lovely feedback. It was really easy to switch out honey for sugar, almond flour for white flour, and … I was hoping to make it this weekend, but could not find papaya in the supermarket! 5. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats. It…, Eggless tutti frutti cake is a simple, quick cake that is super moist and soft.…, Whole wheat eggless zebra cake recipe with step-wise pictures. You can also add vanilla essence. Keep it cake frozen at all times until ready to eat, and freeze any leftovers. Cut papaya, remove seeds and peel the skin. Cut into pieces and add to mixer. Using separate spoons for each mixture, begin by spooning out a few tbsp of the papaya mixture into the center of the prepared cheesecake crust in the pan. Once all the mixture is in, tap the pan on the counter a few times to smooth out and level the mixture in the pan. As I was in diwali mood, thought of trying it after all my diwali recipes. So are those reasons enough for you to enjoy a guilt free cake with your family. Do try this healthy cake and give your valuable feedback. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. The taste was really good with chewy texture. alternating in this way until you run out of mixture. *Maple syrup isn’t considered a raw sweetener, so if you wish to keep this recipe more fully raw, use a raw sweetener of your choice, like raw agave, etc. And if you’re looking for ideas on how to use up the rest of that papaya, this banana papaya nice cream is the way to go in my opinion! 8. Sprinkle chocolate chips and cacao nibs around the edges. ***This is very important so that ingredients blend properly. Hi Joshua, unfortunately this recipe is centered around the cashews as the main ingredient. If you don’t have dates syrup then add only honey and increase the quantity to 1/2 cup. I think it’s the really lush and creamy texture and the rich and velvety chocolate flavor that does it here. Blend all … Eggless papaya cake recipe with step-wise pictures. I can’t put it down, help!! Thaw out for 5-10 mins on the counter before serving, slice and enjoy! Blend all papaya cheesecake filling ingredients into a completely smooth and creamy mixture in a power blender. At the moment it’s autumn here, and every dessert around me is pumpkin, pumpkin, pumpkin… and while I do love a good pumpkin cake myself, somehow this year I’ve just not been super inspired by to bake with so far — sometimes the over-saturation of something has the opposite effect on me. 1. Going to unashamedly toot my own horn here — this raw vegan chocolate papaya cheesecake is everything you’d ever want in a cake like this! Preheat oven to 180° C and line the baking tin with baking sheet and grease with oil. Pour this wet ingredients into dry ingredients and mix gently. Preheat oven to 180° C and line the baking tin with baking sheet and grease with oil. Freeze the cake for 5-6 hours or overnight to set. document.getElementById("comment").setAttribute( "id", "ac04a39f3efa068a957911ae23ff19e1" );document.getElementById("jf03e41dba").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. I do however have lots of cashew-free recipe you might like instead on my recipes page: (just select the “cashew-free” tab at the top + whatever else you want, like “cake”, “raw”, etc.). Add oil and honey to it and mix everything together. Then strain and discard the water. Proper soaking techniques also maximize nutrition and digestibility. will this recipe work with mango instead of papaya? It is made of no eggs, no sugar, no butter, no milk or yogurt and moreover in wheat flour. Mine got done at 45 minutes. Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker. :). Hence this cake. This is one of such cakes that really make me happy and proud. Pour this wet ingredients into dry ingredients and mix gently. Then spoon a few tbsp of the chocolate mixture into the center of the papaya mixture you just added to the pan. The moment I got the aroma of papaya in baking cake and was waiting to test its texture and taste. Keep leftovers frozen.****. Eggless Zebra cake is a vanilla…, Your email address will not be published. The papaya flavor is not super prominent here by the way, but it lends an underlying smoothness, lightness, and a hint of fruitiness to the overall flavor. Preheat oven to 350F; line 3 (8½ inch by 4½ inch) loaf pans with parchment paper and lightly spray the insides with cooking spray. Sift together wheat flour, baking powder and baking soda. Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. For someone who makes a lot of raw cakes, that says a lot! 3. Pour the batter into prepared baking pan and bake for 35-40 minutes or until the inserted tooth pick comes out clean. Let it completely cool before inverting to plate. Then spoon a bit more papaya mixture into the pan, then chocolate, etc. What can I use to replace cashews? Nov 10, 2014 - Maintenance: Vegan wow dessert -- Papaya Mousse with cashews and cardamom, pomegranates and pistachios. I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes.