Vegan Passionfru­it & Jasmine Tea Cake


Serves 6

¾ cup unsweetene­d soy or oat milk 1 tbsp dried jasmine tea leaves 120g dairy-free butter

1 cup caster sugar

¼ cup passionfru­it pulp

1 tbsp lemon juice

2 cups plain flour

2 tsp baking powder

¼ tsp bicarbonat­e of soda Dried jasmine flowers, to decorate


125g dairy-free butter, softened 1 cup vegan icing sugar mixture,


¼ cup passionfru­it pulp

Preheat oven to 180°C (160°C fan forced). Lightly grease and line 8cm x 23cm x 7.5cm deep loaf tin with non-stick baking paper allowing 2cm overhang. Combine the milk and tea together and set aside to hydrate.

Meanwhile, in the bowl of a stand mixer with a paddle attached, beat the dairy-free butter and sugar together for 6 minutes, or until lightly and fluffy. Combine the passionfru­it, lemon and milk mixture in a jug. Set aside.

Combine the flour, baking powder, bicarbonat­e of soda and ¼ tsp salt in a bowl. Alternatin­g between the flour mixture and milk passionfru­it mixture, add each mixture to the butter, mixing on low until combined and smooth. (Make sure not to overmix the batter).

Spoon into the prepared tin and smooth the top, bake for 1 hour 10 minutes, or until a skewer inserted comes out clean.

To make the passionfru­it icing, place the butter and icing sugar in the bowl of an electric mixer with a paddle attached. Beat for 10 minutes, or until light and fluffy. Add the passionfru­it and beat until combined. Spread over the cake and decorate with jasmine flowers to serve.


You can find jasmine flowers and tea from Asian supermarke­ts. You can swap the jasmine tea for Earl Grey or English Breakfast.

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