A vibrant, plant-based bake with zingy lime, tropical coconut, and fresh passionfruit — light, luscious, and made to share.
Ingredients
For the Sponge
- 400g organic plain flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 250g caster sugar
- 120g plant-based spreadable butter, melted
- 400ml coconut milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Zest of 1 lime
For the Topping
- 400ml coconut cream (chilled overnight if possible)
- Pulp of 6 ripe passionfruits
- Juice of 1 lime
- 75g desiccated coconut
Method
1. Prepare the sponge
Preheat the oven to 180°C fan.
Grease a 20x30cm traybake tin.
In a large mixing bowl, sift together the flour, bicarbonate of soda, and baking powder.
Stir in the caster sugar and lime zest.
In a jug, whisk together the coconut milk, melted plant-based butter, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry and mix until just combined – don't overmix.
Pour the batter into the prepared tin and smooth the top.
Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool completely in the tin.
2. Make the topping
Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed.
3. Assemble and decorate
Once the sponge is fully cool, spread the coconut cream topping generously over the surface.
Drizzle over the remaining passionfruit pulp. Swirl into the cream. Zest the lime over the top and sprinkle in the dessicated coconut.
To serve: Slice into squares and enjoy at room temperature.
To store: Keeps well in the fridge for up to three days.
