Vegan Passionfruit Cake

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!

Course Dessert

Cuisine American, Australian, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 255

Author Anthea

Ingredients

Dry cake ingredients

2 cups (250g) all-purpose plain flour (note 1 for gluten-free option)
½ cup (100g) granulated sugar or coconut sugar
1 cup (80g) fine shredded coconut / desiccated coconut
3 teaspoons baking powder

Wet cake ingredients

¾ cup (190g) passionfruit pulp (~6 medium size passionfruit, note 2)
⅔ cup (165g) dairy-free milk
⅓ cup (85g) neutral flavored oil
2 tablespoons (30g) lemon juice or apple cider vinegar

Passionfruit icing

1 ½ cups (150g) powdered sugar / icing sugar
2-3 tablespoons passionfruit pulp (~1 passionfruit)
1 tablespoon vegan butter or margarine optional for a firmer frosting

Instructions

Note: For the best results, I'd recommend using a scale to weigh your ingredients rather than using cups. Adding too much dry or wet ingredients to this cake will make the cake overly dry or moist.
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inches) 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 batter should be thick. Some lumps are fine, as long as they aren't lumps of flour. Overmixing the batter will result in an unpleasant cake.
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.

Video

Notes

To make the cake gluten-free, substitute the plain flour with 125g almond flour (blanched almond meal) and 125g all-purpose gluten-free flour. For the wet ingredients, start with only 65g of milk and add more (if needed) until the cake batter is thick and just pourable (like the pictures above).
This cake also works well with King Arthur's measure for measure flour as a 1:1 replacement!
Fresh, frozen or canned passionfruit pulp will work. If there are any 'strands' of fiber in your pulp, break them up using a spoon. If you don't like eating the passionfruit seeds, sieve them using a small strainer.

Nutrition