Vegan Passion Fruit Cake
Vegan passion fruit cake - this incredible vegan loaf cake is soft, moist, tender and bursting with tropical fresh passion fruit flavour.
Servings 10 people
Ingredients
Cake:
- 120 g (½ cup) seedless passion fruit puree* (see notes)
- 180 g (¾ cup) vegan Greek style yogurt
- 200 g (1 cup) caster or granulated sugar
- 55 g (¼ cup) neutral oil (olive/sunflower/canola/avocado)
- 100 g (7 Tablespoons) vegan block butter melted
- 1 Tablespoon vanilla bean paste or extract
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 270 g (2 ¼ cups) plain (all-purpose) flour
Glaze:
- pulp from 1 passion fruit (including seeds)
- 15 g (1 Tablespoon) vegan block butter melted
- 115 g (1 cup) icing (powdered) sugar
- a squeeze of lime/lemon juice as needed
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 2lb loaf tin and line it with greaseproof paper.
- If using fresh passion fruits, briefly pulse the flesh in a food processor or blender to separate the juice from the seeds, then press it through a fine mesh sieve to extract as much juice as possible. Weigh out 120g of seedless pulp; if you are slightly short you can top it up with non-dairy milk to 120g.
- In a large bowl whisk together the seedless passion fruit pulp, yogurt, sugar, oil, melted butter and vanilla.120 g (½ cup) seedless passion fruit puree* (see notes), 180 g (¾ cup) vegan Greek style yogurt, 200 g (1 cup) caster or granulated sugar, 55 g (¼ cup) neutral oil (olive/sunflower/canola/avocado), 100 g (7 Tablespoons) vegan block butter, 1 Tablespoon vanilla bean paste or extract
- Whisk in the cornflour, baking powder, bicarbonate of soda and salt, followed by the plain flour. Mix until no dry lumps remain but be careful not to overbeat the batter.20 g (2 packed Tablespoons) cornflour (cornstarch), 2 teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt, 270 g (2 ¼ cups) plain (all-purpose) flour
- Scrape the mixture into the prepared loaf tin and bake for about 60 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10 minutes then carefully turn it out onto a wire rack and leave to cool completely.
- Once the cake has cooled make the glaze; sift the icing sugar into a bowl and stir in the passion fruit pulp and melted butter to form a thick but spoonable glaze. Add more icing sugar if it is too runny or a squeeze of lime or lemon juice if it is too thick.pulp from 1 passion fruit (including seeds), 15 g (1 Tablespoon) vegan block butter, 115 g (1 cup) icing (powdered) sugar, a squeeze of lime/lemon juice as needed
- Spoon the glaze over the cake and serve. Store in an airtight container at room temperature.
Notes
- *You will need approximately 10-11 medium sized passion fruits to extract 120g of seedless pulp. Alternatively you can use passion fruit pulp from a carton/frozen pulp; in this case make sure that it is 100% passion fruit with no added sugar or water.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- See post above for tips, details and step-by-step photos.
- If you want to make sure that the cake has a perfect crack down the centre, dip a butter knife in oil and run it through the batter before putting it in the oven.