Prep Time: 10 mins 

Cook Time: 50 mins 

Serves: 8 

Dry cake ingredients 

• 2 cups plain flour 
• ½ cup regular or coconut sugar 
• 1 cup desiccated coconut 
• 3 tsp baking powder 

Wet cake ingredients 

• ¾ cup passionfruit pulp, (~6 medium size passionfruit)** 
• ⅔ cup dairy free milk, such as almond, soy or coconut 
• ⅓ cup light-tasting vegetable oil, such as sunflower or rapeseed 
• 2 tbsp lemon juice, or apple cider vinegar 

Passionfruit icing 

• 1 ½ cups icing sugar 
• 2-3 tbsp passionfruit pulp, (~1 passionfruit) 
• 1 tbsp vegan butter or coconut oil, optional for a firmer frosting 

1. Preheat the oven to 180°C. Line a 20 cm loaf tin with baking paper.  

To make the cake: 

1. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. 
2. Add all wet ingredients to the bowl and mix until just combined. The cake batter should be quite thick. Pour the cake batter into the lined baking tin. 
3. Bake the cake for around 50 minutes or until a skewer can be inserted into the cake and it comes out clean. 

To make the icing: 

1. Add all ingredients to a bowl and mix until combined. Add more powdered sugar for a firmer frosting or more passionfruit pulp for a runnier frosting 
2. When the cake has fully cooled, spread the icing on top of the cake allowing it to drip down the sides. 
3. The cake can be stored in an airtight container at room temperature for 1 day or in the fridge for 3 days. 

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!