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.
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Passionfruit eggless cake recipe:
Recipe
Passionfruit cake
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ⅛ teaspoon Baking soda
- ½ cup Raw khandsari sugar
- ¼ cup Coconut oil
- 3 tablespoon Passionfruit juice
- 3 tablespoon Milk
- 3 tablespoon Yogurt
- ⅛ teaspoon Baking soda
Instructions
- 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 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 cooled completely and the cake is ready to serve!
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!
