Mini Passionfruit Cakes with Lime Curd Icing (Gluten Free)
Light, bright and delicately sweet for late-summer comfort.
There’s a particular kind of sunshine that appears in the last moments of summer — warm days with chilled evenings, when the golden light lingers just a little longer before autumn edges in. It brings with it a gentle yearning for comfort. Not the heavy, winter-deep kind, but the soft comfort of something small, sweet and warming.
These little passionfruit cakes arrived in that moment for me. Light and fluffy, sweet with a tart edge, full of sunshine yet grounding enough to ease me into the cooler days. They feel like a whispered reminder that warmth can be held in small things — a cup of tea, a quiet kitchen, a citrusy cake topped with the silkiest lime curd.
And truly, they are all my favourite flavours in miniature form: the brightness of passionfruit, the soft nuttiness of browned butter, the sweet-sharp hit of lime curd. Perfection.
Why You’ll Love These Mini Cakes
• Naturally gluten free and beautifully light.
• Sweet + tart — the perfect balance of passionfruit and lime.
• Small, pretty, afternoon-tea friendly cakes.
• Browned butter adds depth without complexity.
• A simple lime curd icing that looks impressive but takes minutes.
• Ideal for picnics, gatherings and lunch boxes (the curd can be added at serving).
• Quick to bake — ready in under 30 minutes.
These little passionfruit cakes feel like sunshine captured in tender, bite-sized form — light but comforting, sweet but refreshing, simple but memorable. They’re the kind of cakes that make the late-summer shift into autumn feel a little softer, a little brighter, a little more delicious.
They’ve kept me company on these cooling afternoons, and I hope they find a place in your kitchen too — for afternoon tea, for gifting, for quiet moments, for celebrations. A small cake with big joy.
Mini Passionfruit Cakes with Lime Curd Icing (GF)
Makes: ~12 mini cakes
Prep time: 15 mins
Cook time: 14–18 mins
Ingredients
Cakes
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60 g butter
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100 g gluten-free plain flour
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100 g caster sugar
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½ tsp baking powder
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1 egg
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40 ml milk
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½ tsp vanilla extract
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Pulp of 1 passionfruit
Lime Curd Icing
-
40 g icing sugar
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40 g butter
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Juice of 1 lime
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1 egg yolk
Method
Cakes
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Preheat oven to 180°C and lightly oil two round-bottomed patty tins.
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In a small saucepan, heat the butter until nut-brown and foaming. Remove from heat and cool slightly.
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In a bowl, whisk together GF flour, caster sugar and baking powder.
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In another bowl, whisk egg, milk, passionfruit pulp and vanilla.
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Add the wet mixture to the dry ingredients and stir to combine.
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Fold through the browned butter until fully incorporated.
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Spoon batter into tins, filling each cup no more than halfway.
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Bake for 14–18 minutes or until risen and springy.
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Allow to cool completely.
Lime Curd Icing
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In a saucepan over medium-low heat, combine butter, icing sugar and lime juice. Stir until dissolved.
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In a small bowl, lightly whisk the egg yolk. Temper with a spoonful of warm syrup.
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Add the tempered yolk to the saucepan, stirring constantly for 3–5 minutes until thick, glossy and softly curd-like.
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Allow to cool slightly, then spoon or drizzle over cakes just before serving.
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Cakes keep for 1 week; add curd just before eating for best texture.
Tips & Variations
• Swap the citrus: lemon curd or passionfruit curd works beautifully.
• Make them dairy-free: use DF butter and coconut milk; top with a citrus glaze instead of curd.
• Add texture: a handful of shredded coconut or poppy seeds adds lovely bite.
• Make them bigger: bake the batter as 6 muffins or 1 small loaf (adjust baking time).
• Serve with fruit: fresh berries, sliced kiwi or extra passionfruit pulp.
• For extra richness: glaze the cakes with a passionfruit syrup before adding the curd.
Serving & Storage
To serve:
Top each cake with a spoonful of warm or cooled lime curd. They’re perfect with a cup of tea or served as part of an afternoon-tea spread.
To store:
• Cakes keep 1 week in an airtight container in the fridge.
• Lime curd will keep separately for 1 week in a sealed jar.
• Add curd just before serving to keep the cakes fluffy.
• Freeze the cakes (without icing) for up to 2 months.
FAQ
Q. Can I make the cakes ahead of time?
Yes — store the cakes and curd separately, then assemble when serving.
Q. Will the lime curd thicken more as it cools?
Absolutely. It becomes glossy, spreadable and perfect for topping.
Q. Can I double the recipe?
Yes — it doubles nicely for parties or gifting.
Q. Can I use canned passionfruit?
Yes, just use 1 tablespoon of pulp per cake batch.
Q. Why brown the butter?
It adds a nutty caramel note that complements the sweet-tart flavours beautifully.
Passionfruit Cakes with Lime Curd Icing
Ingredients
- 60 g Butter
- 100 g Gluten Free Plain Flour
- 100 g Caster sugar
- 1/2 tsp Baking powder
- 1 Egg
- 40 ml Milk
- 1/2 tsp Vanilla extract
- 1 Passionfruit pulp
Lime Curd Icing
- 40 g Icing Sugar
- 40 g Butter
- Juice of 1 lime
- 1 egg yolk
Instructions
Cakes
- Preheat oven to 180C and oil 2 round bottomed patty tin.
- In a small saucepan heat butter until nut brown and foaming. Remove from heat and allow to cool slightly.
- Meanwhile, in a bowl combine Gluten Free flour, sugar and baking powder and whisk to combine thoroughly.
- In a separate bowl combine egg, milk, passionfruit and vanilla and whisk to combine.
- Add the egg mix to the flour mix and stir to combine.
- Then add the burnt butter and fold until incorporated.
- Spoon into patty tin, filling no more than 1/2.
- Place in the oven, and bake for 14 -18 minutes or until cooked and springy.
- Remove from oven and allow to cool.
Lime Curd Icing
- In a sauce pan over medium low heat combine butter, icing sugar and lime juice. Stirring until the sugar is dissolved.
- In a bowl lightly whisk the egg yolk. Combine a little of the butter syrup to temper the egg.
- Add the tempered egg yolk into the saucepan, stirring constantly until thickened and glossy, 3-5 minutes.
- Allow to cool slightly then pour over the little cakes at service.
- Will keep for 1 week.
Notes
If you love this recipe try one of these
Mini Raspberry Cheesecakes
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Did You Make This Recipe?
I’d love to see your version of these Passionfruit Cakes!
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