If you’re looking for a dessert full of flavors, low in carbs, and free of refined sugar, this passion fruit honey cake has you covered. It’s a delightful twist on a classic honey cake made with almond flour, passion fruit marmalade, and luscious creams. Perfect for celebrations or just treating yourself, this cake delivers all the flavor without the guilt.
This cake is a show-stopper on its own, but it pairs beautifully with a cup of your favorite latte or herbal tea. Whether for dessert, brunch, or a special occasion, this cake shines in any setting. It is also versatile enough to substitute passion fruit with other fillings and fancy enough for a birthday cake.
Ingredients
Honey: Honey is the backbone of this cake, lending natural sweetness and moisture to the layers. While it isn’t considered a low-carb ingredient per se, a small amount will balance the flavor without spiking carbs.
Allulose: A keto-friendly sweetener, allulose mimics the sweetness of sugar without the calories or blood sugar impact. It’s used in every component of this cake to keep it perfectly sweet without the guilt.
Eggs: Eggs act as a binder and provide structure to the cake layers. Be sure to whisk them thoroughly for a light, fluffy texture.
Baking soda: This leavening agent gives the cake a subtle rise, ensuring the layers are light and airy.
Almond flour: The base of this delicious cake is almond flour, which is gluten-free and provides a nutty richness that complements the passion fruit. Ensure the flour is finely ground for a smooth, delicate texture.
Passion fruit puree: Passion fruit puree forms the star of the marmalade, delivering a tart and tropical flavor that cuts through the cake’s sweetness. Look for 100% fruit puree for the best results, or make your own by blending fresh passion fruit pulp. See the FAQs section for ideas on what to use instead of passion fruit.
Agar: A plant-based alternative to gelatin, agar ensures the marmalade sets perfectly. Dissolve it entirely for a smooth, jelly-like texture.
Cream cheese: The filling cream’s star ingredient, cream cheese, adds tangy richness and a silky texture. A cream cheese and heavy cream mix is one of our favorite cake-filling options.
Heavy cream: Used in both the filling and decoration, heavy cream adds luxurious fluffiness to the cake’s texture.
Unsalted butter: The topping cream relies on butter for its luscious texture. Ensure the butter is at room temperature and whip it thoroughly (5-8 minutes) for a light, airy consistency that spreads beautifully.
Condensed milk: To avoid added sugars, a sugar-free condensed milk is used in this recipe. It sweetens the topping cream and enhances its creamy texture.
No-sugar dark chocolate OR Date syrup: Dark chocolate melted with heavy cream creates the rich, glossy ganache topping. Opt for chocolate sweetened with stevia or other keto-friendly options. Alternatively, cover the cake with a thin layer of date syrup for a naturally sweet topping.
Fresh fruit or berries: As decoration, fresh berries add a burst of flavor, natural sweetness, and an eye-catching finish. Use your favorites—strawberries, raspberries, or blueberries all work wonderfully.
Directions
Prepare the Marmalade (plan this step in advance because the marmalade needs time to cool):
- Combine the passion fruit puree (or the pulp of fresh passion fruit) and allulose in a small saucepan. Heat gently on medium heat to 35°C (95°F), stirring continuously.
- Add the agar, whisking thoroughly until it dissolves. Bring the mixture to a gentle boil, then remove it from heat as soon as you see the first bubbles.
- Allow the marmalade to cool completely so it sets properly.
NB! Don't judge the thickness of the mixture while it's hot. The marmalade will thicken once it cools.
Bake the Cake Layers:
- Whisk the eggs, allulose, baking soda, and honey in a mixing bowl of a stand mixer (or use a hand-held electric mixer) for 5 minutes until light and airy. (Use a whisk or a paddle attachment for this step.)
- Gradually fold in the almond flour, stirring until you have a smooth batter.
- Line a baking sheet with parchment paper. Divide the cake batter into two equal portions and shape it into circles of the same size on the prepared pan. You might find it easier to do the shaping using a rubber spatula or a large metal spoon. (Alternatively, use cake tins to shape the cake layers.)
- Bake in a preheated oven at 180°C (356°F) for 20-25 minutes or until golden brown. Set aside on a cooling rack to cool completely.
- Slice each layer horizontally to create four thin cake layers.
Prepare the Filling Cream:
- In a separate bowl, combine cream cheese and allulose. Mix until soft and creamy.
- Add heavy cream and whip until the mixture reaches a firm, buttery consistency. Transfer to a pastry bag and chill until ready to use.
Prepare the Topping Cream:
- Whip soft butter in a medium-large mixing bowl on medium-high speed for 5-7 minutes until it becomes light yellow (almost white) and fluffy.
- Gradually add the condensed milk, mixing for another 4-5 minutes. Use immediately for the best texture.
Assemble the Cake:
- Start with one cake layer as the base. Spread an even layer of filling cream over it. Repeat the process with the next two layers.
- Spread the marmalade over the third layer, then add another layer of filling cream on top.
- Place the final cake layer on top and cover the entire cake (top and sides of the cake) with the topping cream using an offset spatula.
- (Optional) Prepare the ganache by melting the dark, sugar-free chocolate with heavy cream in a water bath. Allow it to cool slightly until thickened, then pour over the cake. Alternatively, spread a thin layer of date syrup on top of the cake.
- Decorate with fresh berries and any additional touches you like. Chill the cake before serving to allow the flavors to meld.
Frequently Asked Questions
Yes, you can substitute allulose with another keto-friendly sweetener like erythritol or monk fruit, but note that it may slightly alter the texture or sweetness level. You might want to reference our keto sweetener guide for alternative sweeteners suitable for cakes.
Store the cake in the fridge for up to 3-4 days in an airtight container. The flavors deepen over time, making it even better the next day. However, some sweeteners (including erythritol) tend to become grainy after a day or two. You might want to keep it in mind and use powdered sweetener, if possible.
If you can’t find passionfruit or don't like the passionfruit flavor, mango puree, orange, or a blend of orange and lemon juice can give similar tropical flavors and vibes. Adjust the sweetness as needed.
Yes! You can prepare the cake layers and creams a day ahead. Assemble the whole cake the same day you plan to serve it for the freshest result.
Passion fruit seeds are edible and safe to consume, and you don't need to remove them from the pulp before making the marmalade.
Now, let's jump right to the recipe!
Recipe Card
Passion Fruit Cake Recipe (With Honey & Homemade Marmalade)
Ingredients
Cake layers
- 5.3 oz (150 g) honey
- 3 tablespoon allulose
- 2 eggs
- 1 tablespoon baking soda
- 7.5 oz (215 g) almond flour
Marmalade
- 10.5 oz (300 g) passion fruit puree
- 1.9 oz (55 g) allulose
- 0.14 oz (4 g) agar
Filling cream
- 1.1 lb (500 g) cream cheese
- 10.6 oz (300 mL) heavy cream
- 1.9 oz (55 g) allulose
Topping cream
- 7 oz (200 g) butter
- 7 oz 200 (g) condensed milk (for a low-carb version, you'll need a condensed milk that you can easily prepare at home using allulose)
Decoration
- 3.5 oz (100 g) no-sugar dark chocolate
- 3.7 oz 100 (mL) heavy cream
- fresh berries
Instructions
Prepare the marmalade
- First, let’s make the marmalade since it will need to cool for some time.In a small pot, add the fruit puree and allulose. Heat until 35°C (95°F) while stirring continuously.
- Add agar and continue stirring until the first bubbles appear, then take it off the heat. Set aside to cool down.
Bake the cake layers
- In a bowl, combine eggs, allulose, baking soda, and honey, and mix for 5 minutes.
- Add almond flour and stir until thoroughly combined.
- Place a sheet of parchment paper onto a baking sheet. Divide the batter mixture into two equal parts and transfer it onto the parchment paper forming two circles of similar size.
- Bake at 180°C (356°F) for 20-25 mins until golden brown. Set aside to cool down.
- When cooled, cut each of the layers horizontally in half - you'll eventually have four layers of similar size.
Prepare the filling cream
- Add cream cheese and allulose in a bowl and mix for 2-3 mins until soft and creamy texture.
- Add heavy cream and continue mixing until firm, buttery texture.
- Fold the mixture into a pastry bag and set aside (store it in a cool place until you start assembling the cake).
Prepare the topping cream
- Mix the butter for 5-7 mins until light yellow (almost white).
- Add the condensed milk and continue mixing for another 4-5 mins. It will become firmer and more uniform.The cream is to be used immediately!
Assemble the cake
- Start with a cake layer, then add filling cream on top. Repeat these steps two more times.
- Add a layer of the marmalade and filling cream on top of it.
- Add the last layer of cake on top and cover with topping cream on top and on the sides.
- Melt chocolate with heavy cream in a water bath until entirely melted. Wait for it to start cooling down (it will start thickening). Then, pour over the cake and decorate it to your liking. We used fresh berries, which we liked the most.
Video
This easy passion fruit cake recipe is proof that desserts can be decadent without derailing your healthy lifestyle. From its creamy layers to its vibrant passion fruit marmalade, every bite is a celebration of guilt-free indulgence. Give it a try for your next special occasion or simply to treat yourself—you won’t be disappointed!
N.B. When baking cakes, precise measurements are of utmost importance. Check out our article on recipe ingredient measurement for consistent and precise results and easy conversion between imperial and metric measurement systems.
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