• Feijoa Crumble Cake

by Buffy Ellen 0 Comments

I’m sitting here eating a piece of this glorious cake and oh my goodness I am so excited to share it with you. I’m not sure I can type quite fast enough to keep up with the elation. I only wish you could have a slice in front of you right now to share in my culinary glee! It’s odd perhaps how much joy I get out of a new recipe creation turning out great, but perhaps that’s just me.. :)https://begoodorganics.com/products/jumbo-wholegrain-oatsf

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

The inspiration for this cake came from two things – firstly, it’s Mothers’ Day this Sunday, and after having written this interview for Nature Baby this week and talking about making a cake for my mum, I knew I had to follow through. Second piece of inspiration? Feijoas. Raining. Like buckets from the heavens. If you’re not from New Zealand, then you may not have seen or tasted one of these glorious fruits before. In which case – (a) plan a trip here asap, and (b) keep reading, as I’ve included some easy substitutions you can use to make this crumble cake if you can’t get your hands on our beloved feijoa. Either way, you have to make this cake! I am betting it will become a new family favourite in your house - deeeelicious.

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

Falling for the fabulous feijoa

Fejioas are a green fruit, originally from Brazil, and were introduced to New Zealand in the 1920’s. They took to the climate like wild fire, and are able to be grown very easily without the use of sprays. In fact take a walk down any suburban New Zealand street right now, and you’ll likely find feijoas rolling out onto the sidewalk from numerous neighbourly front lawns.

Elsewhere fejioas are called the “pineapple guava”, and they are indeed from the guava family. They have a very distinctive flavour that’s aromatic with tropical overtones including both guava and pineapple. But to be honest my description can’t do them justice – you need to try one to fall in love with them, like most of us Kiwis are!

Not only do these lovely little green fruits taste amazing, they’re also a powerhouse of nutrients. Two feijoas (100 grams) contain a whopping 20.3mg of vitamin C, almost half of your daily recommended intake. Vitamin C is often known for its immune boosting properties, but its superstar feature is actually as one of the most powerful antioxidants in the body. That’s right, feijoas = anti-aging. They’re also a fantastic source of folate, at 38mcg per 100g (10% of your RDI), which is needed for DNA synthesis and cell division. This is important for all of us, so that our cells can repair, heal and regenerate, but is also particularly important for pregnant ladies and young children. I tested this cake on Mila tonight and she said, yes please, I approve of your DNA-synthesising cooking ma!

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

The only concern I think one could ever have about feijoas, is that when they’re in season here in New Zealand (March to June), it doesn’t just rain, it pours. I’m betting most Kiwi homes have a pile of juicy feijoas attracting fruit flies on their kitchen bench right now. SO, for your Mum, for your feijoa pile, and for your taste buds, let’s get making this cake.

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

I’ve made many regular crumbles (or “crisps” as they’re known in the US) with feijoas before, but I wanted to do something a bit different here on the blog, so thought what about a crumble cake? That’s right, a cross between a cake and a crumble – with lots of fruit and barely any added sugar. And let’s make it gluten free for good measure too, and of course vegan and plant-based as all my recipes are. I am SO SO pleased with the outcome that I feel obliged to use capitalisation in this writeup. So you know it’s THAT good.

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

This cake is surprisingly easy to make – simply whisk up the crumble ingredients, sift the dry, blend the wet and pour into dry, add feijoa flesh, fold lightly to combine, pour into tin, top with crumble then bake. All up you’ll need 20 minutes max to make it, then let it bake away for 45 minutes and allow your house to begin smelling of buttery crumbly feijoa goodness.

As I’ve used a gluten free blend of flours for this cake, I’ve cooked it at a slightly lower temperature and longer than normal, as gluten free flours have a tendency to brown quicker than regular wheat flour. This is a good thing, as it also means we’re retaining as much of the nutrients as possible by not raising the temperature too high. If you’re using regular flour or wholemeal spelt, you can raise the temperature slightly and reduce the cooking time if you like.

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics

The base of this cake is so moist and tender, while the crumbly topping is deliciously buttery and sweet. This cake is perfect with a big dollop of coconut yoghurt on the side, and a nice cup of tea. Oh, and your mum.

So go on, treat your mama this weekend, and make a dent in that feijoa pile. MAKE THIS CAKE! If you do, I’d love to see your versions on Instagram, so tag your pics @begoodorganics and #begoodorganics so I can see what you come up with. Or leave me a comment below or over on Facebook - I love hearing from you.

Have a wonderful Friday, and yay for another beautiful weekend ahead!

x Buffy-Ellen

PS If you like this recipe, I'd love you to pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here! 

Feijoa Crumble Cake
FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganics


VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Serves 12

Takes 20 minutes to prep, plus 45 minutes to bake
Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

1 c flour blend*
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt

1/3 c rice milk (or soy/almond milk)
1/2 c dates + 2 tbsp boiling water to soak
1/4 c coconut oil (melted)
2 tsp apple cider vinegar
2 tsp vanilla extract
2 c feijoas (flesh)

1 c flour blend*
1/4 c oats
1/4 c coconut sugar
2 tsp cinnamon
1/4 tsp sea salt
1/2 c coconut oil (melted)

*I used a gluten free blend of 1/2 c buckwheat flour, 1/2 c brown rice flour + 1/4 tsp guar gum for both the base and the crumble = which turned out perfectly!

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Preheat your oven to 150°C (305°F) on fan bake and grease a 24cm (9 inch) cake tin with coconut oil.
  2. Put dates in a blender and pour over boiling water to soak.
  3. Mix all crumble ingredients in a bowl, then pour in coconut oil, stirring with a knife to create a crumbly mixture.
  4. Sift dry ingredients into another bowl.
  5. Add remaining wet ingredients except feijoas to the blender and process until smooth, then pour into the dry mix.
  6. Lift and fold the mixture until almost combined, then add the feijoas and stir through - you want a few flour flecks to remain.
  7. Dollops large spoonfuls of the mixture into your tin and spread gently to the edges, then sprinkle over the crumble mixture.
  8. Bake for 45-50 minutes until a skewer comes out relatively dry in the middle.
  9. Remove and let cool, then remove from the tin and slice.
  • If you don't have feijoas you can substitute with diced pears, apples, plums, apricots or your favourite berries. This recipe is so versatile, it's bound to become a favourite for using up any leftover fruit you have lying around!
  • Sifting is important - it gives air to your mixture and will help your cake to rise.
  • Be sure not to over mix your wet and dry, only mix until there are still a few flour flecks left, and use a lift and fold technique to keep air in the mix.
  • Oats do contain a small amount of gluten called avenin, albeit one that the vast majority of people can have (school yourself up on it here!). If you have coeliac disease, you can easily replace the oats with quinoa flakes for an equally delicious and nutritious crumble topping.
  • Don't be scared by the lower bake temperature and longer time, it will mean your gluten free cakes will turn out perfectly moist, luscious and not overly brown. AND you'll maximise your vitamins while you're at it. Every oven is different, so if your skewer is not quite dry at the 45/50 minute mark, simply continue baking for another 5-10 minutes and test again. The lower/longer bake approach really makes a gorgeously moist and tender cake.
  • Thanks to the particular flour blend I’ve used here, this cake can be sliced and enjoyed while still warm (unlike many gluten free baked goods which have to be left to cool completely or else fall apart) - just be gentle when removing each slice and plating so as not to disturb the crumbly topping. 
  • You can replace the flour blend with your favourite mix if you'd like - or swap either of the flours I've used for oat flour which would also be lovely, just be sure to add your guar gum if using wheat/gluten free flours. You could also use 100% wholemeal spelt and omit the guar gum. Note my photos here though are with the above specified buckwheat/brown rice/guar gum blend. If you are using spelt you may wish to increase the temperature to 170°C and reduce the time to 30-40 minutes.
  • Serve with a large dollop of coconut yoghurt on the side, a cup of tea, and of course your lovely mum!

FEIJOA CRUMBLE CAKE the absolute best way to use up all your excess feijoas! #vegan #glutenfree #dairyfree #eggfree #lowsugar #healthy #recipe #begoodorganicsClick below to pin!

Feijoa Crumble Cake - Be Good Organics

Buffy Ellen
Buffy Ellen


Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.

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