Ingredients

Loaf

250g feijoas

1/2 cup walnuts, chopped

1/2 cup buckwheat flour

1 1/2 cups plain flour

1/2 cup brown sugar

1/2 cup soy miilk

1/3 cup conola oil

2 tsp baking powder

1/2 teaspoon cinnamon

1 tsp vanilla extract

1 tbsp apple cider vinegar

pinch salt

 

Icing

250ml can coconut cream, chilled

1/4 cup icing sugar

1 lime, zest and juice

 

Preheat oven to 180 degrees celsius. Line a rectangular cake tin with baking paper.

Cut feijoas in half length ways and scoop out flesh – chop and mash the flesh.

In a large bowl, mix together the feijoas, canola oil, soy milk, apple cider vinegar and vanilla extract.

Add brown sugar, cinnamon, walnuts and salt – mix thoroughly.

Stir in flour and baking powder. The batter will be heavy and sticky.

Transfer mixture into prepared tin and bake for 45 minutes.

Cool on wire rack.

While the cake is baking prepare the icing – place all ingredients in a bowl and beat until well mixed. Leave in fridge until ready to use.