Healthy Papaya Cake

Nadia Cakes, Desserts, Uncategorized 4 Comments

Healthy Papaya Cake

healthy papaya cake

Papaya is a fruit that I’m not too familiar with, in fact I only recently tried my first fresh papaya! I have to say that I do prefer using it in recipes/baking rather than eating it on it’s own. When ripe, the texture of papaya is similar to that of a mango, easy to mash so it’s great to add to cakes and muffins as it gives the baked goods a lovely moist texture.

healthy papaya cake

To make this healthy papaya cake, I used Chobani yogurt and coconut oil instead of butter. The yogurt makes the texture deliciously moist – exactly how I like it! And since papaya is such a tropical fruit, I thought adding a hint of coconut would only make it taste even better and I was right! the flavour combination worked perfectly.

healthy papaya cake

I had a tub of raspberry chobani yogurt sitting in the fridge so I decided to use that rather than a plain yogurt but you can just use a plain chobani or any other brand of Greek yogurt you have available. Although the raspberry chobani definitely added more fruitiness and sweetness to the cake.

healthy papaya cake

healthy papaya cake


Healthy Papaya Cake

Makes: 8

Dry Ingredients:

  • 1 cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup coconut sugar (You can use brown sugar, stevia or aany other sweetener of choice)
  • 2 tbsp stevia
  • 2 tbsp shredded coconut

Wet Ingredients:

  • 1 cup ripe papaya, chopped
  • ½ cup raspberry chobani (or plain greek yogurt)
  • 2 tbsp coconut oil
  • 1 egg


  • Preheat your oven to 180°C (350°F/160°C fan assisted)
  • Line an 8″ square tin (I didn’t have one so I used an 8″ round tin)
  • In a bowl, mix together all the dry ingredients.
  • In a separate bowl, mash the papaya well with a fork, then add in the yogurt, coconut oil and egg.
  • Pour the wet ingredients over the dry and mix.
  • Bake for 40-50 miniutes

To decorate my healthy papaya cake, I drizzled each slice with tahini (sesame paste) and a sprinkle of shredded coconut. They will keep for a few days stored in an airtight container.

healthy papaya cake

Nutritional Information:

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Comments 4

  1. This cake was so good. The top was crunchy and chewy, the inside was moist. The flavor was so fruity and fragrant. I dont care so much for that stevia after taste so I only used 4 packets of stevia, less than a tablespoon. For me it was still too much stevia. Next time I make the cake maybe I’ll just use one packet or 1/3c of sugar and no stevia. But it was still yummy. It only lasted a few hours in this house. Thanks for the recipe will definitely make again.

    1. I’m so glad you liked the recipe Sarah 😀 I’m enjoying ‘less sweet’ desserts now, I guess my taste buds are changing so I’m not adding as much sweetener to recipes as I used to! Thanks for the feedback 🙂 I hope you do make them again x

  2. Hi Nadia, I tried your unbelievably amazing sounding recipe today. I made lil cupcakes to make them more appealing to my daughter. The cake sunk in the middle & the texture was a lil pasty. I loved them & gobbled three but lil miss wasnt too impressed & said they were gluggy if you please! Any idea where I may have gone wrong? I measured everything carefully & didn’t overmix.

  3. Hello Nadia, was looking for a dessert that is not too sweet. I dubbled the recipe cooked it in a brownie form without any stevia & it turned out to be REALLY tasty. Thanks. Anne

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