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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
Cook Time 20 minutes
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.