Vegan Passionfruit & Coconut Traybake

Cook Time: 30-35 minutes

What you need

For the Sponge

  • 400g Odlums organic plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp Odlums 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

Recipe Steps

Prepare the sponge

  1. Preheat the oven to 180°C fan.
  2. Grease a 20x30cm traybake tin.
  3. In a large mixing bowl, sift together the flour, bicarbonate of soda, and baking powder.
  4. Stir in the caster sugar and lime zest.
  5. In a jug, whisk together the coconut milk, melted plant-based butter, vanilla extract, and apple cider vinegar.
  6. Pour the wet ingredients into the dry and mix until just combined – don’t overmix.
  7. Pour the batter into the prepared tin and smooth the top.
  8. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  9. Allow to cool completely in the tin.
  10. Make the topping: Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed.

Assemble and decorate:

  1. Once the sponge is fully cool, spread the coconut cream topping generously over the surface.
  2. Drizzle over the remaining passionfruit pulp. Swirl into the cream. Zest the lime over the top and sprinkle in the desiccated coconut.

To serve: Slice into squares and enjoy at room temperature.
To store: Keeps well in the fridge for up to 3 days.

Join Odlums Bake Club

Baking is more than just following a recipe, it’s an experience that brings people together. Join today and start your baking journey with us—let’s create something wonderful together!

Scroll to Top