Passion Fruit Loaf Cake

Created for Evergreen 2025

There’s something effortlessly elegant about the way passion fruit can brighten even the simplest loaf. I love how this cake comes together with just a bowl and a whisk. No mixer needed. Yet the result feels refined enough for a special Yom Tov table. The syrup seeps into every bite, keeping it moist and fragrant, and the silky whipped topping with that final drizzle of fruit is just the right finish. It’s delicate, vibrant, and always garners compliments with its understated charm.

1 1/2 cups flour 

1 tsp baking powder 

1/2 tsp baking soda 

Pinch of salt 

2 eggs

1/2 cup oil 

3/4 cup sugar 

1/2 cup seedless passion fruit pulp 

1/4 cup Parve milk (I used oat) 

1 tablespoon lime juice 

SYRUP 

1/3 cup passion fruit pulp (with seeds) 

1/4 cup water 

2 tablespoons sugar

TOPPING 

1 cups frozen whipped topping - defrosted

3 tablespoons instant vanilla pudding 

Reserved passion fruit syrup

INSTRUCTIONS

Preheat your oven to 350° 

Line a standard 9x5 inch loaf pan with parchment paper.

In a mixing bowl, combine the wet ingredients: eggs, oil, sugar, seedless passion fruit pulp, milk, and lime juice.

You can whisk this mixture together with a fork or whisk, no mixer needed!

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture until fully incorporated.

Pour the batter into the prepared loaf pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

SYRUP

While the cake bakes, add the passion fruit pulp (with seeds), water, and sugar to a small saucepan.

Bring the mixture to a boil, then remove from heat. 

Reserve 3 tablespoons of the syrup for the topping and set aside.

Once the cake comes out of the oven, let it cool in the pan for 10 minutes.

Use a toothpick to poke holes all over the top of the cake, then slowly pour the syrup (minus the reserved portion) over the top, allowing it to soak in fully.

Let the cake sit and absorb the syrup before removing it from the pan.

TOPPING

In a bowl, whip the thawed topping until stiff peaks form. 

Add the instant vanilla pudding and mix until smooth and creamy.

Before serving, dollop the whipped topping over the cake and drizzle with the reserved passion fruit syrup.

Serve and enjoy!