Description
This Vegan Passion Fruit Cake is a delightful, moist loaf bursting with tropical flavors. Made with passion fruit pulp, vegan Greek-style yogurt, and a simple glaze, it’s perfect for those who enjoy light, fruity desserts without any animal products. The cake is tender with a subtle tang from the passion fruit and lemon juice, balanced by the sweet glaze on top, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 120 g passion fruit pulp (about 4 large passion fruits)
- 140 g vegan Greek-style yogurt
- 180 g granulated sugar
- 75 g vegan butter, melted and cooled to room temperature
- 60 ml olive oil
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 250 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze Ingredients
- 120 g powdered sugar
- 2 teaspoons vegan Greek-style yogurt
- 2 tablespoons passion fruit pulp
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and place a sling of parchment paper inside to easily lift the cake out after baking.
- Prepare the passion fruit pulp: Slice off the tops of the passion fruits and scrape out all the pulp and seeds. Measure out 120 g needed for the recipe.
- Mix wet ingredients: In a large mixing bowl, whisk together passion fruit pulp, vegan Greek-style yogurt, granulated sugar, melted vegan butter, olive oil, non-dairy milk, vanilla extract, and lemon juice until fully smooth and combined.
- Combine dry ingredients: Sift together all-purpose flour, baking powder, baking soda, and sea salt. Add the dry ingredients in two parts to the wet mixture; whisk in the first half, then gently fold in the rest with a rubber spatula until just combined without overmixing.
- Assemble: Pour the batter into the prepared loaf tin. Optionally, dip a butter knife in olive oil and run it through the center of the batter to create a groove that helps the cake crack attractively when baking.
- Bake: Bake for 45–50 minutes. Check for doneness at 45 minutes by inserting a toothpick or knife in the center; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and apply glaze: While the cake cools, whisk together powdered sugar, vegan Greek-style yogurt, and passion fruit pulp in a bowl until smooth. Place parchment paper under the cooling rack and pour the glaze over the cake, letting it drip down the sides. Smooth evenly. Serve immediately or let the glaze set for about an hour before slicing.
Notes
- Use ripe passion fruits for the best flavor and juiciness.
- Vegan Greek-style yogurt adds creaminess and tang but can be substituted with any thick plant-based yogurt.
- The olive oil and vegan butter combination keeps the cake moist and tender.
- The loaf pan sling with parchment paper makes it easy to remove the cake without breaking.
- Check the cake doneness early to avoid overbaking, as ovens vary.
- For a smoother glaze, sift the powdered sugar to prevent lumps.
