This bright and beautiful gluten free passionfruit yoghurt cake is loaded with fresh passionfruit on the inside and glazed on top, too! It's baked with a combination of gluten free flours to give you a lovely cakey texture. Perfect with a cup of tea (or a scoop of ice cream!).
Preheat oven to 180 C and line a small round cake tin (8 inch aka 20 cm diameter) with baking paper on the base and sides.
Combine all of the flours, baking powder and salt in a large bowl. In a separate bowl, whisk together the eggs, honey, vanilla and coconut oil. Pour this mixture into the dry mixture, and then add in the yoghurt, milk and the flesh of the 5 passionfruit. Stir to form a smooth batter.
Scoop batter into the lined baking tin and bake for approximately 35 minutes, or until the cake feels firm to touch in the centre and the edges are cracking slightly. Remove from the oven and allow to cool in the tin for 15 minutes and then place on a wire rack.
While the cake is cooling, make the glaze by combining the passionfruit flesh and honey in a small saucepan and cooking together over a gentle heat for a few minutes, until thickened. Spread over the warm cake and allow it to drip down the edges a little and sink in.
*The specific store-bought gluten free flour blend I used in this recipe for the cake pictured was Orgran gluten free all purpose plain flour. The ingredient list for this flour reads: Maize Starch, Rice Flour, Tapioca Starch, Rice Bran, Vegetable Gum (Thickener): Guar Gum.*I also used a mixture of brown rice and buckwheat flour as indicated in the ingredients list.*I have not yet tried to make this recipe dairy free by using a dairy free yoghurt. Dairy free yoghurt does tend to have a slightly different consistency, but if you find one that's a good match for a regular yoghurt I say give it a try. Make sure to use a non dairy milk too. Please let me know if you try it!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!