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Papaya Cake
recipe from wailana is egg free, healthy!
2 cups scooped papaya flesh
3 Tbsp. safflower oil
1/4 cup granulated fructose
1 tsp. vanilla
1 tsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1/8 tsp. salt
1 1/4 tsp. baking powder
1 tsp. egg replacer powder

1/4 cup roasted macadamia nuts, finely chopped
1 Tbsp. brown sugar
1 Tbsp. maple syrup
1 tsp. fresh ginger juice*
1/2 tsp. egg replacer powder


1. Place the papaya in a saucepan on medium-low heat. Cook for 20-30 minutes, or until reduced to 1 cup thick pulp, stirring occasionally. Remove from the heat and chill until cool.

2. Preheat the oven to 350°F. Place the cooked papaya pulp in a bowl along with the next 4 ingredients and mix well. In another bowl, combine the remaining dry ingredients. Add the dry to the wet ingredients and mix well. Pour the batter into a lightly oiled 8x8-inch baking dish. Bake for 40-45 minutes.

3. Mix the topping ingredients together in a small bowl. When the cake is cooked, spread the topping evenly over the cake. Bake for 5 more minutes to caramelize the topping, which should be light golden and lacy. Cool before cutting into 9 pieces.

Serves 9

*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.

Preparation Time: Serves:
Recipe Origin: United States
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