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Passionfruit Drizzle Cake

Dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 100 g caster sugar
  • a pinch of salt
  • 100 ml sunflower oil
  • 100 ml dairy-free milk
  • 50 ml passionfruit juice
  • 1/2 tsp lime juice
  • zest of 1 lime
  • 1 tbsp passionfruit juice
  • For the topping:
  • 75 g caster sugar
  • 1 tbsp passionfruit juice
  • 1 tsp lime juice
  • 1 tsp passionfruit seeds

Equipment

  • Makes one 2lb loaf cake

Method
 

  1. Sift together the flour, bicarb and salt. Stir in the sugar and lime zest
  2. In a separate bowl, combine the dairy-free milk, passionfruit lime juice and oil.
  3. Pour the wet ingredients into the dry and gently mix until combined into a smooth mixture
  4. Pour into a lined loaf tin.
  5. Bake at 180 degrees centigrade for approx. 30 minutes (until a knife comes out clean)
  6. While the cake is baking, make the topping.
  7. Combine the sugar, passionfruit juice, lime juice and passionfruit seeds to make a thick paste.
  8. When the cake is cooked, take out of oven but leave in the tin and stab all over the top with a knife. Evenly pour over 1tbsp passionfruit juice. Leave to cool slightly
  9. After about 5 minutes spread the sugar paste over the top of the cake and leave to cool completely.

Notes

This cake is best eaten within a couple of days.