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Chocolate & Passionfruit Yoghurt Cake Recipe


  • 250 grams of Fruit based Yogurt (I used Rachel's Peaches & Vine Ripe Passionfruit Yogurt)
  • 200 grams of Plain Flour
  • 70 grams of Sugar
  • 30 grams of Baking Cacao Powder
  • 2 Banana (mashed)
  • 2 Eggs (beaten)
  • 60 grams of Dark Chocolate Chips
  • 1 teaspoon (5 mg) of Baking Powder
  • 1/3 cup (70 ml) of Grapeseed or Vegetable Oil
  • 1 Tablespoon of Icing (powdered Sugar) (for dusting)
  • 1/2 cup of smashed Salted Caramel Popcorn (I used the one from Happy Lab)


  • Preheat oven to 180 degrees Celsius (160 degrees Celsius fan forced).
  • Grease a 9 inch (22 cm) Bundt Cake pan with grapeseed oil or vegetable oil and set aside.
  • Place flour, baking powder, cacao powder, sugar, grapeseed oil, eggs and the yoghurt in a large mixing bowl. Using a wooden spatula, thoroughly mix all ingredients together until a smooth and thick consistency is formed.
  • Add in the mashed banana and chocolate chips and continue mixing it.
  • Pour the cake batter into the prepared bundt pan and bake in the oven for 50 minutes or until a skewer (or toothpick) comes out clean.
  • Once cooked, remove from oven and let cool in the tin for 5 minutes before turning it over onto a cake stand or a serving plate.
  • Let the cake cool completely before dusting with some icing sugar and tossing with salted caramel popcorn.