5-minute Feijoa and Coconut Sponge Cake

Gluten-free | Sugar-free | Dairy-free

Ingredients Photo: 123RF

• 4 medium ripe feijoa, flesh removed with a teaspoon and mashed with a fork
• ¾ tsp ground ginger
• 1 tbsp inulin powder
• 1 tbsp desiccated coconut
• 1 heaped tbsp almond flour
• ½ tsp baking powder
• Pinch Himalayan salt
• 1 egg
• 1 tbsp unsweetened coconut yogurt, thinned out with a little water

Method

Into a large microwaveable mug or cup add the feijoa, ginger and half the inulin powder.

Microwave on high for 45 seconds.

Remove half the stewed feijoa from the mug and set aside, and then add the remaining inulin, coconut, almond flour, baking powder, salt and egg and mix with a fork to combine.

Microwave on high for 2 ½ minutes.

Remove the cooked sponge from the mug by tipping onto a plate and top with the set aside stewed feijoa and drizzle over the coconut yogurt. Finish with a dusting of inulin powder and serve hot.

Helpful hints + tips

If you are struggling to track down the elusive feijoa, fear not! You can make this wonderful sponge with grated apple, stewed apple or pear, ripe banana, pineapple, figs or berries.