This gluten free passion fruit loaf cake has the softest crumb and a zingy passion fruit glaze and icing, making it the ultimate teatime treat. My husband and I enjoyed it so much that we ate the entire thing within 24 hours…oops! That is testament to just how yummy this cake it, so don’t say I didn’t warn you :D.
It’s an easy bake to make and keeps well so you can bake it a day in advance for guests, or bake it fresh to enjoy while still slightly warm. Have it with a cuppa at home, cut fat slices for picnics and walks, or warm slightly and serve with a scoop of vanilla ice cream for a yummy pud.
I am a big fan of fruity flavoured cakes and this gluten free passion fruit loaf cake is already a new favourite in our house. I know I will be baking this one a lot in the coming months!
Can I Substitute the Ground Almonds?
I’m afraid not for this cake, but I do have another nut free loaf cake recipe that you could tweak to be passion fruit flavoured if you have a nut allergy. It’s a lemon and poppy seed drizzle loaf cake, which could be adapted quite simply. Get in touch with me if you are not sure how.
What About Making this Passion Fruit Loaf Cake Lactose or Dairy Free?
Lactose free works well for this cake, simply switch the butter for a lactose free butter and the greek yoghurt for a plain lactose free variety.
I think similar substitutions would work for dairy free (maybe a nice coconut yoghurt for a tropical cake!), but have not tried it personally. If you do give it a go, let me know!
Gluten Free Passion Fruit Loaf Cake Recipe
You’ll find a full method below, plus photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your home bakes too so please send me photos of your creations :).
Lastly, if you enjoy this gluten free passion fruit loaf cake, I would be really grateful if you could review the recipe on the card below. Thank you!
For the cake:
- 200g butter
- 200g caster sugar
- 3 large eggs
- 110g plain gluten free flour
- 200g ground almonds
- 2 tsp baking powder
- 0.25 tsp xanthan gum
- 100g greek yoghurt
- 1 tsp vanilla essence
- Juice of 1 passion fruit
For the sticky passion fruit topping:
- 3 passion fruit (approx 75g)
- 30g caster sugar
For the passion fruit icing:
- 50g icing sugar
- 1 tsp passion fruit juice (taken from the passion fruit used in the syrup)
- Preheat the oven to 160C (fan) and grease and line a 2lb loaf tin with non-stick baking paper.
- Cream the butter and 200g caster sugar together in a mixing bowl or stand mixer bowl, until pale and smooth.
- Add the eggs and vanilla and mix to combine.
- Sift the plain flour, baking powder and xanthan gum into the bowl and also add the ground almonds. Stir until you have a thick, smooth batter.
- Add the Greek yoghurt and the juice of 1 passion fruit (scoop the flesh into a sieve over the bowl and use a spoon to push the juice through into the bowl - then you can pop the leftover seeds in a small saucepan to be used to make the sticky topping later on). Give everything a final mix.
- Pour the cake batter into the prepared loaf tin and place into the oven on the middle shelf to bake for 55-65 minutes. Test the cake in the centre with a cake tester or skewer after 55 minutes - if it comes out clean it is baked but if there is still runny batter it will need an extra 5/10 minutes.
- 5 minutes before the end of baking, make the passion fruit syrup. Add the seeds, flesh and juice of three passion fruit to the pan with the leftover seeds from early. Scoop out 1 tsp of passion fruit juice and set aside in a small bowl (for making the icing shortly). Add 30g caster sugar and simmer for 5 minutes to thicken it, before turning off the heat.
- Remove the cake from the oven once cooked and keep it in the tin while you pour the passion fruit syrup over the top of the cake. Leave for 10 minutes, then carefully lift the cake out of the tin and away from the baking paper and place on a wire rack to cool.
- Allow to cool for at least 30 minutes before you add the icing drizzle. Add 50g icing sugar to the 1 tsp passion fruit juice you set aside earlier and mix until they have a thick but runny icing. If it is too stiff, just add a couple of drops of water until it is drizzle-able! Now drizzle over the top of your passion fruit cake and allow to set before serving.
This cake keeps well for up to 3 days in an airtight container. It's always best eaten on the day of baking or second day, but the ground almonds help retain moisture and keep the cake lovely and soft.
For more gluten free baking inspiration, why not bookmark some of my other tasty recipes for later:
- Double Chocolate Chip Cupcakes
- Epic Carrot Cake
- Red Velvet Cake
- Salted Caramel Brownies
- Raspberry & Lemon Drizzle Tray Bake
Happy baking! Laura xxx