Easy Vegan Passionfruit Coconut Cake which only takes 10 minutes to prepare. The cake is fluffy, tastes like a tropical holiday and is super versatile!
Video: How to make vegan passionfruit cake
Ingredients you'll need
This vegan passion fruit cake uses only common ingredients including:
Plain or all-purpose flour. Whole wheat or spelt flour will also work but will make your cake less fluffy.
Cane sugar. Coconut sugar can be used but will make the cake slightly darker.
Dessicated coconut for flavour and texture! A high amount of passionfruit in cake makes it a little chewy and dense but adding coconut helps keep the cake fluffy and moist.
Light-tasting vegetable oil such as sunflower, rapeseed and some types of olive oil. I wouldn't recommend using coconut oil as it solidifies at room temperature and can make the cake feel dry.
Passionfruit pulp and seeds. If you don't like eating the seeds of passionfruit, you can remove them using a strainer. However, I kept in the seeds for texture and I think they're a key characteristic of anything flavoured with passionfruit!
Lemon juice to enhance the tartness of the passionfruit and the crumb of the cake.
Baking powder to help the vegan passionfruit cake rise. I added a little more than usual to counteract the high amount of passionfruit (a high amount of fruit in cakes makes the crumb more dense, just like banana bread).
A surprising egg replacer!
Did you know that passionfruit pulp can be used as an egg substitute in vegan baking?! The viscous texture of passionfruit is similar to eggs and helps ingredients 'stick together' in baking.
Understandably, this is not common vegan baking 101 fact because passionfruit has a strong taste and is full of seeds!
I discovered this when trialing recipes for my first cookbook, which includes a recipe for a vegan passionfruit banana cake. The more passionfruit in a cake, the chewier it is! That means this vegan passionfruit cake doesn't need an egg replacer.
How to make vegan passionfruit cake
This is a really easy cake to make! Simply add all dry ingredients to a large mixing bowl and mix until there are no lumps apart from the coconut.
Add all the wet ingredients including the passionfruit pulp and mix until combined.
I recommend using a 20 cm (8 inch) loaf tin to bake the passion fruit cake. As there's a lot of fruit in it, it takes a little longer to bake than other cakes. So we need a long tin so it doesn't take toooo long to bake.
If you don't have a cake tin of that size, I'd recommend using a larger tin.
Decorating and serving the cake
This vegan passionfruit coconut cake is perfect with a easy simple icing. It makes the cake very pretty and presentable!
I made the icing using powdered sugar, passionfruit pulp and a little vegan butter (or coconut oil). The ratios in the recipe make a thick frosting so it won't run/melt everywhere. However, you can add more pulp (or liquid like dairy free milk) for a runnier frosting.
Alternatively, you can also top the cake with:
- Coconut or dairy free yoghurt and passionfruit puree (pictured below is the passionfruit banana cake from my cookbook.)
- Vegan buttercream such as the one in my vegan pina colada cake recipe. I'd recommend using only half of the buttercream recipe
- Vegan cream cheese frosting such as in my carrot cake cupcake recipe.
Or skip the icing or frosting and serve the slices warm with dairy free ice cream or vegan custard!
Vegan Passionfruit Cake
Dry cake ingredients
- 2 cups (250g) plain or all-purpose flour*
- ½ cup (100g) cane sugar, or coconut sugar
- 1 cup (80g) dessicated coconut
- 3 teaspoons baking powder
Wet cake ingredients
- ¾ cup (190g) passionfruit pulp, (~6 medium size passionfruit)**
- ⅔ cup (165g) dairy free milk, such as almond, soy or coconut
- ⅓ cup (85g) light-tasting vegetable oil, such as sunflower or rapeseed
- 2 tablespoons (30g) lemon juice, or apple cider vinegar
- 1 ½ cups (150g) powdered sugar
- 2-3 tablespoons passionfruit pulp, (~1 passionfruit)
- 1 tablespoon vegan butter or margarine, optional for a firmer frosting
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) or larger loaf tin with baking paper. The larger your tin, the shorter amount of time it'll take to bake the passionfruit cake.
To make the cake:
- Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps.
- Add all wet ingredients including the passionfruit pulp to the bowl and mix until just combined. The cake batter will be thick.
- Pour the cake batter into the lined baking tin.
- Bake the cake for around 50 minutes or until a skewer can be inserted into the cake and it comes out clean.
To make the icing:
- Add all ingredients to a bowl and mix until combined. Add more powdered sugar for a firmer frosting or more passionfruit pulp for a runnier frosting
- When the cake has fully cooled, spread the icing on top of the cake allowing it to drip down the sides.
- The cake can be stored in an airtight container at room temperature for 1 day or in the fridge for 3 days.
This recipe and post was first published in 2019 and updated in 2021. This recipe is also on the Harris Farm Market website.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.