Chocolate feijoa cake
Baking
8 ratingsRate

Chocolate feijoa cake

This is the ultimate, low-cost, chocolate feijoa cake, so easy to make. It's perfect with a nice cup of tea and has an easy gluten-free option.
Serves: 12 (makes 12 slices)
Time to make: 55 mins
Hands-on time: 15 mins
Total cost: $7.20 / $0.60 per serve

(at time of publication)

Ingredients

More weights & measures
  • 150g reduced-fat spread
    • ½ cup brown sugar
    • 2 eggs
    • 1 cup self-raising flour
    • 1 tablespoon cocoa powder
    • ½ teaspoon ground cinnamon
    • 1 ¼ cups feijoa flesh, diced
    • ⅔ cup dark chocolate chips
    • 2 teaspoons icing sugar
    • fresh mint
    • 1 feijoa, sliced, chilled

    • Instructions

    1 Lightly grease and base line a 24cm-round cake pan. Preheat oven to 180ºC. Cream spread and sugar together.

    2 Add eggs and beat until creamy. Add flour with cocoa and cinnamon. Fold in feijoas and chocolate chips until just combined.

    3 Pour into prepared pan and bake for 35-40 minutes or until lightly risen and firm to touch. Cool in pan for 10 minutes before turning out. Serve sprinkled with icing sugar and garnish with mint and feijoa.

    Variations

    • Omit cocoa powder and add 2 teaspoons vanilla essence to the cake mix.
    • Make it gluten free: Use gluten-free flour, baking powder, cocoa and icing sugar. Check cinnamon and chocolate are gluten free.

    HFG tip

    This cake will keep for up to 2 days in a sealed container.

     

    Nutrition Info (per serve)

    • Calories 189cal

    • Kilojoules 790kJ

    • Protein 3g

    • Total fat 10g

    • –Saturated fat 3g

    • Carbohydrates 20g

    • –Sugars 13g

    • Dietary fibre 2g

    • Sodium 100mg

    • Calcium 30mg

    • Iron 1mg

    Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Devin Hart
    First published: Jun 2013

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