Recipe courtesy of Panaceas Pantry
½ cup Ruby Rise Red Papaya puree
2 medium bananas, mashed (approx 1 cup)
⅓ cup coconut sugar
1 cup soy milk
½ cup grapeseed oil
1 tsp vanilla extract
2 cups (250g) plain flour
2 tsp baking powder
1 tsp bicarb soda
2 tsp cinnamon
1 tbsp ground flax seeds
½ cup shredded coconut
½ tsp salt
Preheat oven to 180 Degrees Celsius, and grease an 8 inch cake pan. Set aside.
Add wet ingredients (the top 6 ingredients listed) to a small mixing bowl. Mix to combine and then set aside.
In a large mixing bowl, sift in dry flour, baking powder, bicarb, cinnamon, and salt. Add coconut and flax then mix to combine. Pour in wet ingredients, and fold together until combined. Pour batter into the prepared cake pan, and bake for 20-25 mins, or until cooked.
Allow cake to cool for 5 minutes before turning onto a wire rack. Allow to cool completely before looping with a vegan cream cheese icing, or serve with coconut yoghurt and fresh fruit.