Passionfruit cake

Passionfruit eggless cake is a simple cake recipe made with whole wheat flour and fresh Passionfruit juice. This is recipe is eggless but it’s not vegan. I replaced the egg with buttermilk to make it moist and fluffy.

I got some very good organic Passionfruits and wanted to make something with it other than simple juice and hence this cake.

Though I don’t bake cakes often, I do it occasionally for my daughter as homemade cakes are always better than store-bought cakes which will have unnecessary preservatives and additives. Just with a few basic techniques, we can bake the moist and fluffy cake at home.

I generally use coconut sugar for baking cakes but here I have used raw khandsari sugar which is a traditional unprocessed sugar with trace minerals. Raw unbleached sugar can also be used here.

I do eat eggs but some of my family members don’t, so all my cakes are usually eggless. Instead of egg here, used buttermilk with baking soda. Sometimes I also use flax seeds gel or milk for baking a cake.

If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂

Passionfruit eggless cake recipe:

Detailed steps for making Passionfruit eggless cake:

• Preheat oven to 180 C for at least 20 minutes.
• Take a mixing bowl and add 1 cup whole wheat flour to the sieve.

• Add 1 teaspoon baking powder to the flour.

• To this add ¼ teaspoon salt.

• Add a pinch or ⅛ teaspoon baking soda to the flour.

• Sift everything, mix well and keep it aside.

• Take 3 tablespoon of yogurt in a small bowl and add a pinch of baking soda. Beat it well with a spoon and keep it aside. After a couple of minutes, the mixture turns frothy because of the reaction between baking soda and yogurt.

• Meanwhile, extract juice from passionfruit. For making juice, just take the passionfruit pulp on to a strainer and mash it with the spoon. I got 3 tablespoon of juice from 2 passionfruits.
• Now take a mixing bowl and add ¼ cup coconut oil and ½ cup sugar. Whisk it well for a minute or so with a hand whisker.

• Now add buttermilk-soda mixture to this and mix it once.

• To this, add 3 tablespoon passionfruit juice and whisk it for a couple of minutes.

• Now add sifted flour mixture to this wet mixture in three intervals. Every time when you add flour mixture, add 1 tablespoon of milk and mix it with light hands.

• The final mixture should be of pouring ribbon consistency. If required you can add one more tablespoon of milk or passionfruit juice.

• Line a baking pan with butter paper and pour the cake mixture into it. You can add passionfruit seeds or pulp as topping as well.

• Bake the cake for 30 minutes at 180 C. Check at 25 minutes as baking time depends varies from oven to oven. If a toothpick comes out clean when inserted into the cake, then the cake is ready.

• Take cake out of the oven and cool it on a wire rack. Slice the cake when it is cooked completely and is ready to serve!