I have posted an article with some information about naseberry, also known as sapodilla, a delicious tropical fruit. Since most of my readers probably have never cooked with naseberry before, I have created a delicious Vegan Naseberry (Sapodilla) Cake recipe for you to try.

I love baking all my favorite fruits into cakes and breads because it is such a good way to add a different flavor and spice up your breakfast or dessert. It is also a great way to introduce it to pickier eaters in a form they already enjoy.

Here some of my favorite examples of tropical or regular fruit in breads or cakes: Banana Upside Down Cake, Mango Bread, Blueberry Banana Bread, and Strawberry Banana Bread.

Vegan Naseberry (Sapodilla) Cake

Naseberries lend themselves beautifully to cakes and breads because of their wonderfully complex flavor profile. These fruits are deliciously sweet with a hint of almost a caramel-esque essence.

With some of my favorite spices incorporated in the mix, this becomes the perfect fall cake flavor. This cake is also topped with my Vegan Cream Cheese Frosting, which is the perfect decadent accompaniment.

What Is Sapodilla or Naseberry?

This fruit is a popular fruit in Jamaican, and it is from that food that most people will know it. Naseberry is a tropical fruit that is native to the Caribbean and Central America, though it’s also grown in other regions with similar tropical environments, for example, Asia and

It is also known as Chico, Zapote, Zapotillo, Chicle, sapodilla plum. More information on this fruit can be found in my Naseberry/Sapodilla article.

Ingredients for naseberry cake

What Is In Naseberry/Sapodilla Cake?

  • Naseberry/Sapodilla
  • Non-dairy milk
  • Coconut oil
  • Ground flaxseeds
  • Vanilla extract
  • All-purpose gluten-free flour
  • Almond flour
  • Organic sugar
  • Baking powder
  • Ground cinnamon
  • Ground ginger
  • Salt

naseberry puree for naseberry cake

How To Make Naseberry/Sapodilla Cake?

  1. Preheat the oven to 370℉. Prepare an 8-inch round cake pan; you can spray the base and sides with an oil spray, or line with parchment paper.
  2. Peel naseberry, remove the seeds and puree or mash with a fork. Set aside.
  3. In a medium bowl, mix non-dairy milk, coconut oil, ground flaxseeds, and vanilla, and set aside. 
  4. In a large bowl, add gluten-free flour, almond flour, sugar, baking powder, cinnamon, ginger, and salt, and stir to combine.
  5. Add the milk mixture to the flour mixture and combine until the batter is smooth, then fold in the naseberry. The batter should look like a thick pancake batter.
  6. Scoop the batter into the prepared pan and smooth the top with a spatula. 
  7. Bake for 60 minutes, or until a fork inserted in the center comes out clean. 
  8. Remove the cake from the oven and allow it to sit for 5 minutes in the pan. Transfer to a cooling rack and allow to cool completely before adding the cream cheese frosting.

More Perfect Fall Dessert Recipes:

naseberry cake on cooling rack

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vegan naseberry cake overlay with vegan cream cheese frosting with naseberry garnish on a cooling rack

Vegan Naseberry (Sapodilla) Cake

My Vegan Naseberry (Sapodilla) Cake perfectly showcases the intersection between delicious tropical, caramel, and fall flavors, in a complexly pleasing but easy-to-make dish to delight all your family and guests.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Jamaican
Keyword: vegan naseberry cake
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12
Calories: 219kcal

Ingredients

  • 1 cup naseberry/sapodilla fruit
  • 3/4 cup non-dairy milk
  • 1/4 cup coconut oil
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose gluten-free flour
  • 1/2 cup almond flour
  • 3/4 cup organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon or cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • Vegan Cream Cheese Frosting

Instructions

  • Preheat the oven to 370℉. Prepare an 8-inch round cake pan; you can spray the base and sides with an oil spray, or line with parchment paper.
  • Peel naseberry, remove the seeds and puree or mash with a fork. Set aside.
  • In a medium bowl, mix non-dairy milk, coconut oil, ground flaxseeds, and vanilla, and set aside.
  • In a large bowl, add gluten-free flour, almond flour, sugar, baking powder, cinnamon, ginger, and salt, and stir to combine.
  • Add the milk mixture to the flour mixture and combine until the batter is smooth, then fold in the naseberry. The batter should look like a thick pancake batter.
  • Scoop the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 60 minutes, or until a fork inserted in the center comes out clean.
  • Remove the cake from the oven and allow it to sit for 5 minutes in the pan. Transfer to a cooling rack and allow to cool completely before adding the cream cheese frosting.

Nutrition

Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 94mg | Fiber: 3g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 2mg