Passion Fruit Drizzle Cake – vegan recipe

Imagine a light and fluffy sponge topped with a sweet yet sharp crusty top, with the intense tropical flavour of passion fruit, enhanced with the zing of lime. Sounds good doesn’t it? And when that cake is also entirely egg-free, dairy-free and nut-free, that’s even better.

There’s nothing quite like a drizzle cake – all that zingy, zippy flavour and sweet crunchy sugary topping, it’s a cake i often turn to in the warmer months. This passion fruit drizzle has all the delight of a lemon drizzle but with the flavour ramped up to maximum! I personally like the crunchy seeds of a passionfruit so i’ve added then to both the cake batter and the icing, but if you’d rather you could easily sieve them out.

I think this cake is particularly special because the drizzle topping, with it’s mixture of caster and granulated sugar, both seeps into the top of the sponge, but also sets to a crisp sugary shell which gives the most appealing texture contrast to the fluffy sponge.

Best served on day one, this cake will happily keep for up to three days and makes a divine addition to a tea time spread. Equally, you’ll have a superb pudding if you serve it, after a spicy meal, along with some tropical fruit.

lucylox

Passion Fruit Drizzle Cake – vegan recipe

dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: cake, Dessert

Ingredients Equipment Method

Ingredients

  

• 150 g self-raising flour
• ½ tsp bicarbonate of soda
• 1 pinch salt
• ½ lime zested
• 75 g caster sugar
• 75 ml flavourless oil like sunflower oil
• 100 ml dairy-free milk
• 1 passion fruit

for the drizzle topping

• 50 g granulated sugar
• 40 g caster sugar
• 2 passion fruits
• ½ lime juiced

Equipment

• 1 20cm cake tin

Method

 

1. Preheat the oven to 180℃
2. Grease and line the base of a 20cm cake tin
3. In a large bowl combine the flour, bicarbonate of soda and salt. Stir in the sugar and lime zest
4. Pour in the oil, milk and scooped out insides of the passion fruit. Stir to form a smooth batter
5. Pour into the lined tin and level off. bake for 20-25 minutes until risen, golden and a knife comes out clean. Do not turn out of the tin.
6. Make the topping but combining the scooped out passion fruits with the sugars and lime juice
7. Spoon over the hot cake in two batched. Using half the mix spoon over and then once that has seeped in a little, spoon over the other half. Leave to cool
8. Run a knife round the edge of the tin and remove the cake from the tin.
9. Store in a cake tin.