Based on my popular vegan lemon loaf, this summery version is made using real passion fruit and is bursting with tropical flavor.
Enjoy it as is or slather with some homemade passion fruit curd and a dollop of dairy-free yogurt or sour cream.
🧾 Ingredients
Here's everything you need to make this easy passionfruit cake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Fresh Passion Fruit Pulp: I highly recommend using fresh fruit, and we'll be using the juice, seeds, and all. Store-bought passionfruit pulp usually has added sugar.
Vegan Unsalted Butter: I initially tested this cake with oil only, but it was lacking that rich crumb consistency. Melted butter brings richness while olive oil keeps the cake moist for days.
Olive Oil: If you don't like the floral flavor of extra virgin olive oil, go for a milder vegetable oil such as canola or sunflower oil.
Vegan Greek Yogurt: Thick Greek-style vegan yogurt works best for this recipe. If you don't have any on hand, thick coconut yogurt or vegan sour cream make great substitutes in a pinch.
Non-Dairy Milk: You can use soy, almond, or oat milk. When combined with lemon juice, this works like a buttermilk substitute to help tenderize the cake.
Vanilla Extract: This helps balance the acidity of the passion fruit. You can substitute it for 1 teaspoon of vanilla bean paste or even a scraped-out vanilla pod.
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🔪 Instructions
Here's a visual overview showing how to make this passion fruit cake recipe. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
In a large mixing bowl, combine the wet ingredients. This step is all about building flavor and setting the foundation for a moist, tender loaf.
Make sure everything is at room temperature (especially the melted butter and yogurt) as this helps the ingredients blend smoothly and prevents the batter from curdling. Whisk until the mixture is fully combined and looks creamy and cohesive.
Add the dry ingredients to the wet mixture in two parts. Whisk in the first half to get things going, then switch to a rubber spatula for the second half. This gentle folding method helps avoid overmixing, which can lead to a dense or tough loaf.
The batter should be thick without visible streaks of flour, but no need to keep stirring beyond that point.
When transferring your batter to the loaf pan, you can create a neat center crack by running a butter knife dipped in olive oil down the middle. This encourages an even, attractive split as it bakes.
Keep an eye on the bake time; start checking at the 45-minute mark with a toothpick or skewer. You're looking for it to come out clean or with just a few moist crumbs, but no wet batter. Every oven is different, so don't be afraid to bake in short increments until it's just right.
Once baked, let the loaf rest in the pan for about 10 minutes before moving it to a wire rack. This helps it set and makes it easier to remove without breaking.
💭 Baking Tip
Line your pan with a sling of parchment paper. This will make it much easier to remove the cake once it's baked. Simply cut a strip of parchment that's long enough to cover the bottom of the pan with extra hanging over the sides. This creates "handles" you can use to lift the cake out cleanly, without flipping or damaging it, especially helpful for delicate or glazed cakes.
💬 FAQs
Store the glazed loaf in an airtight container at room temperature for up to 3 days (or in the fridge if you're in a warm climate). In the fridge, it will stay fresh for up to a week. You can also freeze any leftovers in an airtight container for up to a month. Just let it defrost at room temperature for a couple of hours before serving.
Yes! You can bake it in an 8-inch round pan, or double the recipe and divide it between two 8-inch cake pans for layers - it would be amazing with lemon cream cheese frosting and a passionfruit curd filling.
Just note that the baking time may be shorter. Start checking for doneness at around 30 minutes, then continue in 5-minute increments as needed.
🍞 More Loaf Cakes
📖 Recipe
Vegan Passion Fruit Cake
Ingredients
- 120 g (½ cup) passion fruit pulp *note 1
- 140 g (½ cup + 1 tablespoon) vegan Greek-style yogurt *note 2
- 180 g (¾ cup + 2 tablespoons) granulated sugar *note 3
- 75 g (⅓ cup) vegan butter melted and cooled to room temperature
- 60 ml (¼ cup) olive oil *note 4
- 2 tablespoons non-dairy milk *note 5
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 250 g (2 cups + 3 teaspoons) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Glaze
- 120 g (1 cup) 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" loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.
- Prepare the passion fruit pulp: Slice the tops off the fruits, scrape out the pulp and seeds (use everything), and measure out the amount needed. I used 4 large passion fruits.
- Mix wet ingredients: In a large mixing bowl, whisk together the passion fruit pulp, yogurt, sugar, melted butter, olive oil, non-dairy milk, vanilla, and lemon juice until fully combined and smooth.
- Dry ingredients: Sift the flour, baking powder, baking soda, and salt, then add them to the wet mixture in two parts. Whisk in the first half, then switch to a rubber spatula and gently fold in the rest until just combined.
- Assemble: Add the batter to the prepared loaf pan. Optionally, dip a butter knife in some more olive oil and run it through the center of the loaf, this will help the loaf to crack in the center once it bakes.
- Bake: Bake for 45-50 minutes. Check for doneness at the 45-minute mark by inserting a toothpick or knife into the center, it should come out clean or with a few moist crumbs. If needed, 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.
- Glaze: Meanwhile, add the glaze ingredients to a bowl and whisk until smooth. Once the cake is fully cooled, place a sheet of parchment paper under the cooling rack to catch any drips. Pour the glaze over the top, letting it gently run down the sides, and smooth it out for full coverage. You can serve the cake right away or let the glaze set for about an hour before slicing.
Notes
- Passion Fruit Pulp: I use 4 large passion fruit, but you may need more if they are smaller.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Granulated Sugar: If you're US-based, use organic sugar to ensure it's vegan.
- Olive Oil: Swap for canola oil, sunflower oil, or light olive oil.
- Non-Dairy Milk: Soy, almond, or oat milk.
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