Passion Fruit Mini Loaf Cakes – Free from Gluten

Light as a feather and gently perfumed with passion fruit, these delicious little cakes nestled in their miniature loaf cases are a delight whether you are gluten intolerant or not. You can always substitute regular self‑raising flour for the gluten‑free variety without losing flavour or texture.

Makes 8

What you need

Mini Loaf Cakes

100g cake margarine
120g caster sugar
150g gluten‑free self‑raising flour
100g sour cream
2 large passion fruit (pulp and seeds scooped out)
2 medium eggs
1 teaspoon vanilla extract
1 level teaspoon bicarbonate of soda
Desiccated coconut (to sprinkle on top)
Extra caster sugar (to sprinkle on top)

What you do

Make the cakes

Preheat the oven to 180°C (160°C fan).
Place 8 mini disposable loaf boxes onto a tray, or line a muffin tin with paper muffin cases.
Place all the ingredients (except the coconut and extra caster sugar) into a large bowl.
Beat for 2 minutes with an electric hand mixer, or 3–4 minutes with a wooden spoon.
Divide the mixture between the mini loaf tins.
Sprinkle the tops with desiccated coconut and a little caster sugar.
Bake for 18–20 minutes or until well risen and golden brown.