2 cups flour of choice (I use 1.5 cups whole wheat, and .5 cup rice flour)
1/2 cup cane or demerara sugar
2 teaspoons flax seeds
2 teaspoons dried coconut shreds
1 1/2 teaspoons baking powder
1 packed cup drained canned jackfruit (reserve syrup seperately)
1/2 cup coconut milk
1/2 cup reserved jackfruit syrup
1/4 cup plus 2 tablespoon oil (I used coconut)
1/2 teaspoon cardamom (optional)
1. Preheat oven to 350 degrees Fahrenheit. Grease either glass loaf dish or a glass pie dish with some oil.
2. Mix dry ingredients (first five) and set aside. Put all wet ingredients in a blender and puree well. Gently stir the wet ingredients into the dry ingredients, then pour into prepared dish, and bake for 40-50 minutes.
3. Remove from oven and let sit at least 15 mins. Can be served warm or chilled an iced as an exotic birthday cake.
Notes: I pick up a 530 ml can of 'Jackfruit in syrup' at the Asian grocery and even after this recipe have leftovers when Im done. You can either puree the leftover jackfruit with a tad coconut milk as a sauce to have on the cake while it's warm, or use the leftover jackfruit in a wicked smoothie the next day ^^
Source of recipe: Veganized version of a recipe my friend's mom uses