Description
This Vegan Passion Fruit Cake is a moist, flavorful loaf cake bursting with the tropical tang of passion fruit and the smooth creaminess of vegan Greek-style yogurt. Perfectly balanced with a subtly sweet passion fruit glaze, this cake is ideal for a delightful dessert or a special teatime treat. The recipe is completely plant-based, easy to prepare, and baked to perfection, resulting in a light yet rich texture with a refreshing citrus twist.
Ingredients
Scale
Cake Ingredients
- 120 g passion fruit pulp (including seeds)
- 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 line it with parchment paper, making a sling to easily lift the cake out after baking.
- Prepare the passion fruit pulp: Slice the tops off about 4 large passion fruits, then scrape out all the pulp and seeds, measuring 120 g to use in the recipe.
- Mix wet ingredients: In a large mixing bowl, whisk together the passion fruit pulp, vegan Greek-style yogurt, granulated sugar, melted vegan butter, olive oil, non-dairy milk, vanilla extract, and lemon juice until fully combined and smooth.
- Combine dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt to remove lumps. Add these dry ingredients to the wet mixture in two parts, whisking in the first half, then folding in the second half gently with a rubber spatula until just combined to avoid overmixing.
- Assemble the batter: Pour the batter into the prepared loaf pan and spread evenly. Optionally, dip a butter knife in olive oil and run it down the center of the batter to encourage a crack in the middle as it bakes.
- Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes. Check for doneness at 45 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not done, bake for additional 5-minute increments. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: While the cake cools, whisk together powdered sugar, vegan Greek-style yogurt, and passion fruit pulp in a small bowl until smooth.
- Glaze and serve: Once the cake is fully cooled, place parchment paper under the wire rack to catch drips, then pour the glaze evenly over the top, allowing it to gently run down the sides. Smooth out to cover the cake fully. Serve immediately or let the glaze set for about one hour before slicing.
Notes
- The passion fruit pulp includes the seeds, which add a nice texture and visual appeal to the cake.
- Use a good quality vegan Greek-style yogurt to achieve a similar creaminess and tanginess to traditional Greek yogurt.
- Non-dairy milk can be almond, soy, oat, or any preferred plant milk.
- Using olive oil helps keep the cake moist and adds a subtle richness.
- Letting the glaze set enhances the texture, but the cake can be enjoyed immediately as well.
- Check the cake closely towards the end of baking to prevent overcooking and maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan passion fruit cake, vegan cake recipe, passion fruit dessert, plant-based cake, vegan dessert, tropical cake, gluten-free alternative cake, vegan loaf cake, dairy free cake
