AUTUMN BAKING · VEGAN FRIENDLY
Dark Chocolate & Spiced Feijoa Cake with Ganache
It's almost time to farewell feijoa season for another year. If you've been hoarding the last of your harvest as we have, this is the recipe you've been waiting for. A soft, spiced cake packed with fresh feijoa chunks and generous pieces of Bennetto dark chocolate - finished with a glossy, rich ganache that sets beautifully on top.
The whole kitchen smells incredible while this bakes. That combination of warm cinnamon, fruity feijoa, and melting chocolate is the definition of autumn in a cake tin.
"The kind of baking that makes you glad the season exists - and a little sad it's ending."
We've made this fully vegan-friendly too, so it works beautifully with a good egg replacer and vegan butter. The ganache comes together with coconut cream and your choice of Bennetto chocolate - we love the Orange with Chilli for something a little unexpected, but the 70% Organic Dark is a classic choice if you want a rich, glossy finish.
The Recipe
For the cake
- 150g vegan butter or butter
- ½ cup brown sugar
- 2 eggs or egg replacement
- 1 cup flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 cup feijoa, chopped into small chunks
- ½ cup Bennetto 70% Organic Dark, chopped into small chunks
For the ganache
- 80g Bennetto chocolate (Orange with Chilli or 70% Organic Dark)
- 40g vegan butter
- 40g coconut cream
To serve
- Mascarpone or coconut cream
- Feijoa syrup or honey
- Extra chopped feijoa
Method - Cake
- Preheat the oven to 180°C. Line a cake tin with greaseproof paper.
- Cream the butter and brown sugar together until light and creamy.
- Add eggs one at a time, beating well between each addition.
- Add the flour, baking powder, and cinnamon, then fold gently into the mixture.
- Fold in the feijoa chunks and dark chocolate pieces. Pour into the prepared tin and bake for approximately 35 minutes, or until firm to the touch.
Method - Ganache
- Melt the chocolate over a double boiler, stirring gently.
- Remove from heat and add the butter, stirring until fully melted and combined.
- Add the coconut cream and stir until the ganache thickens to a glossy, pourable consistency.
- Allow to cool slightly, then spread over the cooled cake. Top with mascarpone, a drizzle of feijoa syrup or honey, and extra chopped feijoa.
A few notes from our kitchen:
- Feijoa season is short - if you have more than you need, the pulp freezes well for future baking.
- The Orange with Chilli ganache adds a subtle warmth that pairs beautifully with the cinnamon in the cake.
- This cake keeps well covered at room temperature for 2 days, or refrigerated for up to 4.
- For the egg replacement, we've had great results with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Until next feijoa season - we hope this one earns a spot in your autumn recipe rotation. Tag us if you make it; we'd love to see your version. 💚
