Description
This Vegan Passion Fruit Cake is a moist, flavorful loaf bursting with tropical passion fruit and a tangy vegan Greek-style yogurt base. Enhanced with olive oil and vegan butter for richness, this cake is topped with a luscious passion fruit glaze that provides a perfect balance of sweet and tart. Perfect for a refreshing treat or dessert for those seeking a delicious plant-based option.
Ingredients
Scale
Fruit & Dairy Substitutes
- 120 g passion fruit pulp (from about 4 large passion fruits)
- 140 g vegan Greek-style yogurt
- 2 tablespoons passion fruit pulp (for glaze)
- 2 teaspoons vegan Greek-style yogurt (for glaze)
Wet Ingredients
- 180 g granulated sugar
- 75 g vegan butter (melted and cooled)
- 60 ml olive oil
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Dry Ingredients
- 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
- Preheat and prepare pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and line it with a parchment paper sling to easily lift the cake out after baking.
- Prepare passion fruit pulp: Slice the tops off 4 large passion fruits, scrape out all the pulp and seeds. Measure 120 g of this pulp for the cake batter.
- Mix wet ingredients: In a large mixing bowl, whisk the passion fruit pulp, vegan Greek-style yogurt, granulated sugar, melted vegan butter, olive oil, non-dairy milk, vanilla extract, and lemon juice until the mixture is smooth and fully combined.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture in two parts; whisk in the first half then gently fold in the second half with a rubber spatula until just combined, being careful not to overmix.
- Assemble batter in pan: Pour the batter into the prepared loaf pan. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a central crack during baking.
- Bake the cake: Bake for 45 to 50 minutes, checking at 45 minutes with a toothpick or knife inserted 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 for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prepare and apply glaze: Mix the powdered sugar, vegan Greek-style yogurt, and passion fruit pulp in a bowl, whisking until smooth. Once the cake is fully cooled, place a parchment sheet under the rack to catch drips, then pour the glaze over the cake, letting it gently run down the sides. Smooth for full coverage. Serve immediately or allow glaze to set for about an hour before slicing.
Notes
- Use ripe passion fruits for the best flavor and juiciness.
- Vegan Greek-style yogurt can be substituted with any thick plant-based yogurt for similar texture.
- Allow the glaze to set for better slicing and presentation.
- Do not overmix the batter once dry ingredients are added to keep the cake light and tender.
- Check oven temperatures as they can vary; adjust accordingly for browning or baking time.
