• Becky Berberich

Sriracha Jackcakes

Recently, I was lucky enough to get PUBLISHED in a local magazine. For the magazine I made a jackfruit 'Not-so-Crabby' crab cake that had great texture and taste without harming any of the sea spiders that people love cuddling with so much. In reality, I live in an area where many people make a living off the crabbing and fishing industries and while I don't wish to deprive them of their livelihood, I do enjoy offering an alternative to make when the season isn't doing well, or if people are trying to fit more veggies in their diet (yes... jackfruit is really a fruit but shhhhh)

The pictures for the article were made by my friend Caroline who is an awesome photographer, fabulous conversationalist, and great trivia teammate. We have a video date next week to make a recipe video I am calling "what's this ingredient?" to hopefully entice more people to try things and flavors they might not have tried before.

While doing this I thought originally of maybe making the jackfruit crab cake on a video but instead I decided to take a new spin on a jackfruit cake: The sriracha cake. It's not overly spicy but the texture of the jackfruit still made for a fabulous cake.

Jackfruit is sweet when fully ripe, but in cans you can get 'green' or 'young' jackfruit which has a stringy texture and a very mild taste that can easily be molded to different flavor palates. I decided to go for a little Asian spice and make a sriracha/gochujang cake. I didn't hit it with the ginger and vinegar that usually accompanies Asian dishes so it doesn't taste overly Asian in delivery. Just really savory with a little heat.

I highly recommend trying these in different ways. The basic jackfruit cake better only needs to be tweaked depending on how many wet ingredients you put in it. If you're getting your salty taste from soy sauce? Add a bit more flour or bread crumbs. If you're going salt, keep it light.

The ingredients for these are simply, and found at local grocery stores. The jackfruit is available at Trader Joe's, and other health food or ethnic supermarkets. The gochujang is something that I got at Whole Foods, but it's also available online or at an Asian grocery store. I've actually been surprised at how many places I've been seeing it spring up.

Basic Jackcake Ingredients:

10 oz Green Jackfruit (or one Trader Joe's can)

1/4 cup garbanzo bean (or other) flour (not pictured)

1/4 cup panko bread crumbs

What I added to make these sriracha cakes:

1/2 tsp gochujang or sriracha; more if you want it more spicy

1 Tbs soy sauce

1 Tbs vegan Worcestershire sauce

3 Tbs vegan mayo

1/2 tsp minced garlic


Step 1: Drain jackfruit and pull apart with fingers until a nice pulled pork texture. Chop with knife until pieces are small and shredded. Place in bowl

Step 2: Add garlic, soy sauce, mayo, Worcestershire sauce, and gochujang to jackfruit and stir until well mixed.

Step 3: Add flour and panko to absorb liquid.

Step 4: Store in fridge for an hour or freezer for 15 min until batter becomes slightly firm.

Step 5: Form cake mixture into 9 disks, the flatter the more surface area to get crispy. Put a pan on medium heat and spray liberally with cooking spray. Put cakes on for about 3-5 minutes per side or until crispy and brown.


Both gochujang and sriracha are made from chili peppers so they will both give the same earthy heat. I added more sriracha after and I still didn't find them overly spicy. Next time I'll have to ramp it up for me personally. I ate 5 out of the 9 in one sitting because they are on the smaller side and just too good right from the pan. let me know what alternate ideas you find for these jackfruit cakes because I'm always into trying new things!

Nutritional information: Servings 9, serving size 1 cake. Calories 53. Fat 2.5 g, Fiber 2.2 g, Protein 0.9 g, Carbohydrates 6.5 g

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