Gather around food lovers. It’s time for some fruit talk.
It was love at first bite for me when I tried this fragrant fruit. The juicy pulp has a unique sweet and tart taste with hints of floral.
Due to this, the Brazilian native has been on my radar for a while. Uncovering its health benefits was a bonus. It turns out that the fruit contains heaps of antioxidants and vitamins (A, C & B complex). Plus, each fruit is only 17 calories. That makes it a healthier and more fulfilling option than a regular snack.
When Ronnie bought a basket full of passionfruit the other day, I knew it was time to put on my apron. The possibilities of whipping up a tropical treat were endless. I could have gone with custard, a tart, or maybe a jelly. The list went on.
Yet, something told me that creating a cheesecake-like rendition would be perfect. Not only would it help the fragrant flavors sing, but it would give me an excuse to make passion fruit jelly. That way, I got a 2-in-1 dessert for parties without breaking any diet codes.
So what’s inside this divine dessert?
My triple-layered dessert has a nice crispy almond base and creamy coconut center that’s infused with fresh, pulpy, passion fruit. Tying it all together is a sweet and sparkly passion fruit jelly. One bite of this delightful cake will sweep you off to dessert heaven.
The exciting combo has a tantalizing tropical taste that takes this elegant dessert to the next level. Throw in some edible flowers, and you become the Martha Stewart of your social circle. I bet no one can resist taking another slice of this special dessert.
What to Expect?
- 100% vegan
- Gluten-free dessert
- No refined sugar
- Quick and easy recipe
Flavorsome & Nifty Tips for Baking Homemade Vegan Passionfruit Cake
Every new baking venture goes through a tedious trial and error process. I always note what goes wrong between those messed-up batches. These references help me perfect my vegan recipes and share baking tips with all of you.
Here’s what this passion project taught me:
- Baking Hack
Passionfruit cheesecake is often baked twice. I found a shortcut by cooking the homemade passionfruit curd separately. Skipping the additional baking step minimizes the time spent in front of a hot oven.
- The Secret to Create Picture Perfect Crust
Always use the back of a spoon or spatula to press the crust firmly into the pan. Otherwise, your crust will turn out uneven. Also, the jelly can wobble and slide. Make sure that it’s placed properly and in a flattened position to prevent it from slipping away.
- A Dash of Lemon Juice
Squeeze fresh lemon juice or 100% natural store-bought counterparts to add a citrusy vibrancy to your curd.
- The Magical Bond of Cornstarch & Liquid Sweeteners
My vegan recipe swaps eggs with cornstarch to think the fruity curd layer. It is a simple and easy alternative to ensure that your filling sets properly. Pair it off with a liquid sweetener to bind the ingredients together.
- Fresh Passionfruit vs. Tins
I recommend using fresh passionfruits for this delicious dessert. If they are not unavailable, use tinned passionfruit pulp. Always read the ingredient list to ensure that no artificial additives and preservatives are included in the tin.
Voila! Now that I have imparted my wisdom, it’s time to bake.
How to Store Vegan Passionfruit Cake?
You can store leftovers in the fridge for a few days. The key is to wrap the cake in cling fling to prevent air from passing through. Then place the wrapped vegan dessert inside an airtight container.
Pop it in a fridge until you need to satisfy your sugar cravings.
The Reason for My Obsession for Passionfruit Curd
I enjoy experimenting with new flavors and slipping nutritional fruits into my diet plan. Passion fruit has been on my radar for a while now. After careful deliberation, I whipped up this sweet treat with my joyful vegan twist.
Reasons for choosing this exotic fruit include its highly nutritional profile and abundant health benefits. According to The Medical News, this tropical delight is an excellent source for promoting gut health and natural immunity against flu and infections. It also strengthens our overall health and supports physical strength. It’s all thanks to the many antioxidants, high-fiber, essential vitamins, and minerals inside.
You also get a daily dose of natural goodness in a sweet pulpy treat.
Why Did I Make a Homemade Passionfruit Curd?
After discovering the nutritional traits above, I wanted to find a way to preserve them. I achieved this feat by whipping up a homemade passionfruit curd. You can use the filling recipe for all types of delicious renditions. These include tarts, custards, fruity toppings, and fillings for homemade chocolate bars.
Let your creativity shine when you put on the apron.
Planning to bake this vegan passionfruit cake? Remember to share your creations @joyfulhomecooking. You can also use the hashtag #joyfulhomecooking to keep me updated on your food ventures. I can’t wait to see your renditions!Print
- Prep Time: 30 minutes (+ 3 hours set time)
- Cook Time: 20 minutes
- Total Time: 0 minutes (+ 3 hours set time)
- 2/3 cup gluten-free flour
- 1/3 cup almond flour
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- Pinch of salt
- 1 1/4 cups full fat coconut milk
- 2 tbsp cornstarch
- 1/3 cup maple syrup
- 5 passionfruit pulp
- 1 tbsp lemon juice
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 tbsp sparkly passion fruit flakes
- 5 passion fruit pulp
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tsp agar-agar powder
- 1 1/2 tbsp sparkly passion fruit flakes
- Preheat oven to 180ºC and prep a 6-inch baking pan with parchment paper.
- Chuck the flour, maple syrup, coconut oil, and salt into the food processor.
- Pulse these ingredients at high speed until you get a moist, moldable mixture.
- Firmly press the crust mixture into the bottom and sides of the lined baking pan.
- Place the pan into the preheated oven.
- Bake for 15 minutes (or until the crust turns golden brown)
- Set aside to cool.
- Chuck freshly cut passion fruit pulp into the blender. *
- Pulse the pulpy mixture to separate the seeds. Strain the mixture through a fine mesh sieve to filter out the seeds. Use the back of a spoon to press out the juice. **
- Pour the coconut milk and add cornstarch to a medium-sized pot. Stir well to remove any lumps before adding the remaining ingredients.
- Let the mixture cook at medium/high heat.
- Stir frequently to ensure that the ingredients blend well.
- A curd layer will start forming in the bottom. Whisk the mixture when you notice this to get a silky smooth curd. Stir in brief intervals until the filling thickens.
- Reduce the heat and continue whisking till you get a consistent texture. (Approx 6-7 minutes)
- Pour cooked curd onto the crust.
- Refrigerate for 3 hours (or until set).
- Make the passionfruit jelly layer after the curd sets (and is firm to touch).
- Use a saucepan to boil ½ cup water and passion fruit pulp at medium-low heat.
- Add the agar powder to the saucepan. Bring it to simmer while rigorously stirring it to let the agar dissolve. ***
- Remove the saucepan off the heat when the agar dissolves. Whisk in maple syrup and passion fruit flakes. Let the cooked jelly cool for 10 minutes.
- Pour the jelly mixture onto the curd filling.
- Pop the vegan cake back into the fridge to set.
*You can use tinned passionfruit pulp too.
** The step ensures that you get every ounce of pulpy goodness for your curd.
*** Stirring prevents lumps.
Keywords: Vegan, passion fruit curd, passion fruit, passion fruit cake, no bake, cheesecake, passion fruit cheesecake, vegan curd, lemon, lemon curdcurd,