Lucy's Friendly Foods

Banana and Passionfruit Birthday Cake

It was my lovely Mum’s birthday yesterday and I thought I’d make her a cake. I’m not sure she really wanted a cake, but I think anything handmade is lovely to receive and it gave me an opportunity to blog about it too! She doesn’t eat chocolate so I thought I’d come up with a summery, fruity flavour instead. Two bananas were slowly gathering a mass following of fruit flies in the fruit bowl, so they had to feature, and I’ve been wanting to use some passionfruit for a while… so we ended up with a banana and passionfruit combo! It turned out to be a delicious combination, and one that I am going to be repeating. Nice when experiments work out.

Banana and Passionfruit Birthday Cake (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 1 cake (mine is a rather tall 8 inch cake, but would make a rather more conventional 9 inch layer cake)

  • 400g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 over-ripe bananas
  • 175g caster sugar
  • 175ml sunflower oil
  • 250ml soya milk (I used Alpro banana flavour)
  • 1 tsp vinegar

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Grease and line the cake tins

– Add the vinegar to the soya milk and set aside to curdle

– Sift together the flour, bicarb, baking powder and salt. Stir in the sugar.

– In a blender, whizz up the bananas, sunflower oil and soya milk mixture.

– Pour the wet ingredients into the dry and gently mix until no raw flour remains

– Pour into the tins and bake for 30-35 minutes for normal height cake tins, 45-50 minutes for one deep tin, or until a knife comes out clean.

– Cool completely in the tin, then transfer to a wire rack.

– Meanwhile, make the buttercream…

Velvety White Buttercream (dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)

enough to ice middle and top of the cake

  • 1/4 cup vegetable fat (such as Trex)
  • 3/4 cup dairy-free spread (such as Pure)
  • 3 cups icing sugar, sifted
  • 1/4 cup oat milk
  • plus, one passionfruit

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

– Sandwich the cakes together with the buttercream and the seeds and pulp of 1/2 a passionfruit.

– Spread the remaining buttercream on top and scatter over the seeds and pulp of the remaining 1/2 passionfruit.

4 Responses

  1. Is the cake in the photo a tall 8 inch cut in half? I’m wanting to make a two layer 6 inch cake for my daughter’s second birthday, and just want to make sure I have enough batter for two layers six inches wide by about two inches deep. Just wanted to know, did you get the master patisserie certification from le cordon bleu or just the master chef certification?
    Thank you again!

    1. This tin was actually a tall 6inch tin, so the cake was tall but thin (?!). It should definitely fit two 6inch tins. I did both cuisine and patisserie at le cordon bleu, but not the entire diploma sadly

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