Passionfruit Loaf Cake
Ingredients
Wet Ingredients
- 1/2 cup neutral oil
- 1 cup plant milk
- 2 tablespoons maple syrup
- 1/3 cup passionfruit pulp
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup raw sugar
- 1/3 cup desiccated coconut
- 1 tablespoon flax meal ground flax seeds
For the Whipped Cream
- 1 cup coconut cream chilled
- 1 –2 tablespoons icing sugar optional
- Pulp of 2 passion fruits
Instructions
- Preheat the oven to 180℃ and line a loaf tin with unbleached parchment paper.
- Combine all the wet ingredients in one bowl and mix well.
- In a separate large bowl, sift the flour and baking powder.
- Add in the sugar, desiccated coconut, and flax meal and combine.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Pour into your prepared loaf tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. Check after 1 hour as every oven is different.
- While the loaf is baking, you can prepare the whipped cream by combining the coconut cream and icing sugar using a whisk to beat it. Set aside in the fridge.
- Once the cake is baked, let it cool completely in the loaf tin before removing it from the tin and parchment paper.
- When you are ready to serve, spread the whipped cream over generously and finish off with some passionfruit pulp.
Notes
Hot tip!
If you’re making this on a warm-hot day, the cream will be okay outside the fridge for a couple of hours before it starts to become very soft. Pop the cake in the fridge if you think it will start to soften too much.