This Passionfruit Yogurt Loaf is a tangy, soft and tender cake with pops of passionfruit throughout.
What is passionfruit?
Passionfruit is a type of berry with a round/oval shape, with a purple exterior and an interior filled with juicy yellow pulp and seeds.
It has an acidic, tangy taste, similar to guava.
You can enjoy both the juice and the pulp from passionfruit.
Why you'll love this recipe
This Passionfruit Yogurt Loaf is really simple to make, all in one bowl.
Using a mixture of yogurt and oil keeps this loaf cake soft and moist for days.
The flavour of the passionfruit and yogurt adds a delicious tang to the cake that is not too sweet.
Using cake flour guarantees the loaf will be tender and not hard, tough or chewy.
Ingredients you'll need
You'll need these ingredients:
- cake flour: contains a lower amount of protein which makes it ideal for making cakes; if you're using all-purpose flour, you can remove 1 tablespoon of all-purpose flour and replace with 1 tablespoon of cornstarch
- baking powder: acts as a leavener
- baking soda: in combination with the yogurt, it reacts with the acid and produces gas bubbles, making the cake lighter
- sea salt: balances out the sweetness
- plain yogurt: you can use any full-fat thick Greek yogurt; vanilla-flavoured is also a great choice
- lemon zest: adds a hint of flavour and aroma to the cake
- *passionfruit puree: for this cake, I used a store-bought passionfruit puree that contains a thickener; if you're using fresh unsweetened passionfruit puree, add 1 tablespoon cornstarch to the puree so it's not too runny
- avocado oil: or neutral vegetable oil; you can use melted unsalted butter if you prefer a more buttery flavour
- *granulated cane sugar: adds sweetness to the cake (if you're using fresh unsweetened passionfruit puree, you may need to add additional sugar to your taste... about 100g [½ cup])
- large eggs: adds structure to the cake
- vanilla extract: use a pure vanilla extract for the best flavour
*Note: the passionfruit puree I used has added honey (sweetener) and thickener, so if you're using fresh passionfruit, you may need to increase the amount of sugar to compensate.
How to make it
Preheat oven to 350F.
Line an 8" by 4" loaf pan with parchment paper.
In a large bowl, whisk together the eggs, oil, sugar, yogurt, passionfruit puree, vanilla extract and lemon zest.
Sift in the cake flour, baking powder, baking soda, sea salt.
Use a large spatula to fold the dry ingredients into the wet ingredients, just until the mixture is combined.
Transfer the cake batter into the prepared loaf pan.
Give it a few taps to release any trapped air bubbles.
Bake at 350F for 55-60 minutes, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
Remove from pan and let cool on a wire rack.
Slice and enjoy.
How to serve & store
Enjoy the Passionfruit Yogurt Loaf at room temperature or slightly warm.
Store the cake in an airtight container at room temperature for up to 3 days.
You can also store it (in an airtight container) in the fridge for up to 1 week.
Alternatively, you can store slices of cake wrapped in plastic wrap in the freezer for up to 1 month.
To reheat, simply microwave slices for 20-30 seconds, until warmed through.
FAQs & troubleshooting
Can I use fresh passionfruit juice/pulp/puree?
Yes, you can use fresh passionfruit juice/pulp/puree -- depending on its sweetness, you may need to adjust the amount of sugar in the loaf cake.
How big of a loaf pan should I use?
This recipe is for an 8" by 4" loaf pan.
Can I omit the passionfruit seeds?
You can strain out the seeds and use the passionfruit pulp/juice/puree.
Can I use lilikoi butter?
Lilikoi butter is passionfruit butter, commonly found in Hawaii. You can use lilikoi butter, but you would need to adjust for the amount of oil and passionfruit puree.
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Passionfruit Yogurt Loaf
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 large eggs
- 60 ml avocado oil
- 65 g granulated cane sugar * see note below
- 180 ml plain yogurt full-fat
- 120 ml passionfruit puree + 1 tablespoon cornstarch if using fresh passionfruit pulp/puree
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 245 g cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Preheat oven to 350°F/177°C.
- Line an 8" by 4" loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, oil, sugar, yogurt, passionfruit puree, vanilla extract and lemon zest.
- Sift in the cake flour, baking powder, baking soda, sea salt.
- Use a large spatula to fold the dry ingredients into the wet ingredients, just until the mixture is combined.
- Transfer the cake batter into the prepared loaf pan. Give it a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 55-60 minutes, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
- Remove from pan and let cool on a wire rack.
- Slice and enjoy.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.