Passionfruit Loaf

Posted by Lorna Macchia on

Our vines continue to drop huge passionfruit each day so we continue to think up creative ways to enjoy them (in addition to our regular coconut yoghurt with fresh passionfruit post dinner!)     

This is a simple but delicious gluten free loaf packed with fresh passionfruit and a delicious creamed coconut & passionfruit topping to boost your fibre & vitamin C intake.


Gluten Free, Dairy free

We use all organic or biodynamic ingredients

Serves 6-8 people, Makes 1 loaf


  • 1 cup cassava flour
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tsp bicarb soda
  • 1/2 tsp pink lake salt
  • ¼ cup macadamia nut oil
  • 3 eggs
  • ¼ cup raw honey
  • ½ cup coconut yoghurt
  • Pulp of 2 medium to large passionfruit
  • 1 tsp vanilla extract


  • 1 ½ cups coconut butter (creamed coconut)
  • 1 tsp vanilla extract
  • 2 tsp raw honey
  • 2 tbsp filtered water
  • Pulp of 1 large passionfruit



  • Preheat oven to 180°C fan forced.
  • Line a loaf pan with parchment paper.
  • In a bowl, mix together almond, cassava & tapioca flour, bicarb soda & sea salt.
  • In another bowl whisk together eggs ,oil, honey, coconut yoghurt, vanilla & passionfruit. You can blend this in a food processor to break down the passionfruit seeds or mix in gently to keep seeds whole.
  • Add wet ingredients to dry ingredients and mix together well.
  • Pour mix into loaf pan.
  • Bake in oven for approx. 35-40 mins until golden on top and cooked through.


  • In food processor blend together all ingredients until creamy & smooth.
  • Set aside until loaf has cooled then spread generously on top.  (Do not refrigerate as it will be too hard to spread).


Serve with additional passionfruit on top if desired (or if you still have lots of passionfruit to use up!)

Passionfruit Loaf

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