{Vegan} Papaya Mini-Cakes

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What to do with those tinned fruits that you just can’t seem to use? In New Zealand, tinned papaya isn’t something you come by often… a bit like tinned water chestnuts and button mushrooms. They stray from canned peaches territory!

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It was full summer when I made these cuties. Sadly, it is not longer summer but I managed to finally write out the recipe properly! They bring back memories of sunshine that hasn’t been seen in a while 🙂

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They are really nice as an afternoon treat, or they would go amazingly with just a plain vanilla ice cream. Superb in fact. Plus they look cute 🙂

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Anyway, I hope all your baking adventures are going well! We are heading into birthday cake season, and mine started with a dairy and gluten free coconut, lime and crabapple cake for a good friend of mine. Recipe to come! Enjoy your week everyone 🙂

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{Vegan} Papaya Cakes
Ingredients:
Cake:
1 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 cup desiccated coconut
210g tinned papaya
1 Tbsp white vinegar
3 Tbsp oil
1/2 cup + 2 Tbsp water
Icing:
2 Tbsp dairy free spread
1/2 cup icing sugar
1/2 tsp vanilla extract
To decorate:
Chopped fruit
Edible flower petals

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20×20 cm diameter square cake tin.

Whisk together the flour, sugar, baking soda and coconut. Drain the papaya, save a chunk for decorate and puree the rest. Add to the dry ingredients along with the vinegar, oil and 1/2 cup water. Whisk until smooth. If the mixture is a little thick (it shouldn’t be very thick like a butter cake batter, it should be thicker than pancakes though) then add some of the extra water. Pour into the tin and bake for about 20 minutes, until a skewer comes out clean when inserted. Cool in the tin.

Unmold the cake and cut into circles. I used about 6cm diameter rounds to make mine! Beat together the icing ingredients until light and fluffy. Spread a thin layer of icing on the tops of the cakes. Place the rest in a piping bag and pipe a cut wee ring of dots around the top of the cakes as a crowning glory. Stack them on top of each other and decorate with the fruit and petals. I sprinkled mine with some more coconut too.

Makes about 7 little cakes, and lasts well for two days after making.

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