Chocolate passion fruit cake is a delicious and indulgent tasting cake that also happens to be nut free and dairy free. We’ve made some clever swaps to remove the dairy products while still making sure this cake teastes rich and has the perfect texture. Using light mayonnaise makes the sponge extra moist whilst keeping it dairy free and reducing the traditional fat content. You could try using vegan mayonnaise to make this cake suitable for vegans. The sharpness that comes from the passion fruit glaze cuts through the richness of the chocolate cake and balances the flavour. Everyone will love this delicious cake. It tastes so good and has such a moist texture that you’d never guess it was dairy free!
- 300g self-raising flour
- 1½tsp baking powder
- 4tbsp cocoa
- 225g golden caster sugar
- 250g light mayonnaise
- 1tbsp vanilla bean paste
- For the glaze
- 100g plain chocolate
- 4tbsp passion-fruit juice
- 1tsp sunflower oil
- You will need
- Edible flowers (we used nasturtiums), to decorate, optional
- 20cm springform tin, greased and lined
Heat the oven to 180°C. Sieve the flour, baking powder and cocoa into the bowl of a free-standing mixer.
Add the sugar, mayonnaise, vanilla bean paste and 225ml water. Mix them together until smooth.
Pour the mixture into the prepared cake tin and bake for 20-25 mins, until a cocktail stick, inserted into the centre, comes out clean. Cool cake on a wire rack.
Put the chocolate, passion-fruit juice and sunflower oil into bowl, resting over a pan of simmering water, and heat to melt. There’s no need to stir.
Stand the wire rack on a piece of parchment paper. Stir the melted chocolate until it’s smooth. Spoon over the cake to glaze, allowing it to drizzle down the sides. Decorate with edible flowers, if you like.