There's not much better than the taste of passion fruit, and that's why we need a passionfruit cake!
This has been so fun sharing these Brazilian recipes with you all this entire month. There are so many more wonderful recipes to share. But I must admit that this Passion Fruit Cake is one of my favorites.
3 cups flour
3 tablespoon baking powder
1 1/2 cups organic sugar or sugar in the raw
1/2 cup agave nectar
2/3 cup soy milk, or other milk alternative
1 cup vegetable oil
pinch of salt
2 Tablespoons of egg replacer + 8 tablespoons of water (substituting 4 eggs)
2/3 cup passion fruit concentrate
Preheat the oven to 350 degrees fahrenheit. In a bowl add all of your dry ingredients and mix together. Add the wet ingredients into the bowl with the dry ingredients. For the egg replacer add the egg replacer powder and water in a small bowl and mix together, then add it to the main bowl. Mix the dry and wet ingredients together until it is well combined. In 2 pie pans place parchment paper on the bottom, and divide the batter evenly between the two pie pans. Bake at 350 degrees fahrenheit for 60-75 minutes. Place a toothpick in the center of the cake and if it comes out clean then you know it's done baking.
Once you remove the cakes from the oven allow them to sit for 5-10 minutes before removing them from the pan. Allow the cakes to cool completely on a bake rack before frosting.
1/4 cup vegan butter, (I used Earth Balance)
1 cup powdered sugar
2 tablespoons passion fruit concentrate
In a bowl add the butter and whip it up a bit, then slowly add the powdered sugar. Mix until it is whipped together, then add the passion fruit concentration. Continue to mix and add the powdered sugar until the frosting is light, fluffy and the texture you want.
How to use passion fruit:
Scoop out all of the delicious flesh and seeds from the passion fruit, give it a quick spin in your food processor. And strain over a fine mesh sieve.