Vegan Passion Fruit Cake

Do you like passion fruit? Then, this cake is for you!

A Distinct passion fruit flavor, a moist texture dotted with crunchy, flavorful seeds, and a plot twist in the form of rosemary, ginger, and nuts.

Servings

Grease and flour a 22 cm X 10 cm mold - 8.6 inches X 3.9 inches (do this with a silicone pan as well).
Heat the oven to 160 degrees Celsius - 320 degrees Fahrenheit
Mix the filling ingredients in a small bowl: chopped nuts, cane sugar, rosemary, and ginger powder, and set aside.
Sift flour into a bowl, add baking powder and salt and mix with a fork or whisk. Set aside.
In another bowl, mix well oil and sugar; Add vanilla extract and milk and mix well; add the passionfruit and mix well.
Gradually add the flour to the batter and mix until fully combined.
Transfer about a third of the batter to the pan and flatten.
Sprinkle the nut mixture evenly over the batter.
Add the rest of the batter and flatten with a spatula; if necessary, tilt the mold to cover the nut mixture.
Place on the second lower level of the oven and bake for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Take out and place on a rack. Allow the cake to cool completely before removing it from the pan and serving.

Freeze whole passion fruits as is, with the peel:

The fruit retains its texture when frozen and returns to its original state after defrosting.

Enjoy a frozen passion fruit as a sorbet:

Leave it out of the freezer for a short time, or place it in the microwave for a few seconds (to make it easier to cut the fruit).
Cut it in half.
Use a spoon and enjoy.

Tried this recipe?Let us know how it was!