I love how quick this tropical pound cake comes together and it’s an explosion of flavors. Freshly squeezed lemon juice, coconut and passion fruit makes this cake so delicious.
This pound cake is dairy free, nut free, refined oil free, and of course vegan.
If you try this recipe, please tag me @bhealthyeatwhole
250 grams all-purpose flour
80 grams maple syrup
100 grams desiccated coconut
1 tbsp baking powder
1 tsp baking soda
½ teaspoon fine sea salt
165 grams soy milk
70 grams olive oil
Pulp of about 8 passion fruits
45 grams freshly squeezed lemon juice
30 grams passionfruit pulp
1 tablespoon freshly squeezed lemon juice
~200 grams powder sugar
Preheat the oven to 185 degree Celsius/ 350 degrees Fahrenheit.
Grease a loaf pan with a little oil and line with parchment paper.
In a large water judge, mix the soy milk together with the freshly squeezed lemon juice and let sit to curdle to create a vegan buttermilk, about 10 minutes.
In a large bowl, sift the all-purpose flour, baking powder, sea salt and baking soda together.
Once you have created the vegan buttermilk, add the maple syrup, olive oil and the passionfruit pulp and mix well.
Combine the wet ingredients to the dry ingredients and mix well.
Pour the batter into the prepared cake loaf pan and bake for about 40 – 45 minutes or until a wooden skewer comes out dry.
Let cool completely before you frost.
Mix the passionfruit pulp, lemon juice and powder sugar and pour over the cooled cake.