Passion-fruit yogurt cake with white chocolate drizzle

Passion-fruit yogurt cake with white chocolate drizzle

White Chocolate Passionfruit Cakes Decadent gluten-free cupcakes filled with a tart homemade passion fruit curd topped with divine, fluffy white chocolate frosting.

Passionfruit yogurt cake with white chocolate drizzle recipe


250 g (approximately 2 cups) flour.
2 teaspoons baking powder.
2.5 ml salt.
250 ml (1 cup) Greek yogurt.
200 g (approximately ¾ cup) caster sugar.
3 extra-large eggs.
125 ml (¹/₂ cup) canola oil.
½ cup passion fruit pulp (I pushed the seeds and pulp of 6 passionfruit through a sieve then added back 2 teaspoons of seeds but this is optional).

White chocolate drizzle.
200 g white chocolate, chopped.
pulp and seeds of 3 passion fruit (can be strained to remove seeds).
1-2 tablespoons of warm water.


Preheat the oven to 180°C and grease and line a loaf tin. Sift together the cake flour, baking powder, and salt and set aside. In a separate bowl, combine the remaining ingredients and mix well.

Pour the yogurt mixture into the dry ingredients and mix to combine. Pour the batter into the loaf tin and bake for 45 minutes to an hour until a skewer inserted comes out clean. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil halfway through baking.

Remove from the oven and allow to cool completely before removing the cakes from the tin. To make the white chocolate drizzle, heat the chocolate, passion fruit, and one tablespoon of water in a bowl set over a pan of simmering water. Allow the white chocolate to melt and stir together. If you find the drizzle is too thick, simply add another tablespoon of water and mix well.

Drizzle the white chocolate mixture over the cake and allow to set slightly before slicing and serving.

Notes: This cake keeps incredibly well. When kept in a sealed container it will last for 10 days, easily. Although it's so delicious it probably won't.
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