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Passionfruit Yogurt Loaf

This Passionfruit Yogurt Loaf is a tangy, soft and tender cake with pops of passionfruit throughout.
Course Breakfast, Brunch, Dessert
Cuisine American, Hawaiian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 175kcal
Author Michelle


  • 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.


Note: The store-bought passionfruit puree I used has added honey (sweetener) and thickener, so if you're using fresh unsweetened passionfruit, you may need to increase the amount of sugar to compensate. 


Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 157mg | Potassium: 94mg | Fiber: 2g | Sugar: 7g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg