Vegan Naseberry (Sapodilla) Cake

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

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Course: Dessert

Cuisine: Jamaican

Keyword: vegan naseberry cake

Prep Time: 15

Cook Time: 1

Servings:

Calories: 219kcal

Equipment

1 springform cake pan

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.

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