Looking for a light, refreshing dessert that’s both delicious and healthier? Kiwi Cake is your answer! This moist, butter-free cake is packed with fresh kiwi flavor and the perfect amount of sweetness. Made with simple ingredients like yogurt and seed oil, it’s an easy-to-make treat that’s ideal for any occasion—whether you're hosting a gathering or just want a sweet snack to brighten your day.
Why Everyone Will Love This Recipe
- No butter needed: This cake is made without butter, making it a lighter option while still being incredibly moist.
- Fruity and fresh: The tangy, sweet kiwi pieces baked into the cake add a unique and refreshing flavor.
- Perfectly balanced: With just the right amount of sweetness from sugar and the natural tartness of kiwi, this cake is a perfect dessert for any time of the year.
- Quick and easy: Made with basic pantry ingredients, this cake comes together in no time and only requires 45 minutes in the oven.
What Is Kiwi Cake?
Kiwi Cake is a delightful, moist dessert made with fresh kiwis, eggs, sugar, and yogurt. The star ingredient—kiwi—adds both flavor and a burst of color to this simple cake. The batter is whipped to light and fluffy perfection, folded with pieces of ripe kiwi, and baked to golden-brown perfection. The result? A deliciously fragrant, fruity cake with a tender crumb that’s perfect for any occasion. It’s light, airy, and full of fresh, natural flavors!
Cooking Tips for the Best Kiwi Cake
- Use ripe kiwis: The riper the kiwis, the sweeter the cake will be. Look for kiwis that are slightly soft to the touch but not mushy.
- Don’t overmix the batter: Mix just until the ingredients are combined to keep the cake light and airy.
- Zest the lemon finely: The zest adds a refreshing citrus note, so make sure it’s finely grated to avoid large, chewy pieces in the cake.
- Optional frosting: For an extra indulgent touch, consider frosting the cake with a light cream cheese or whipped cream topping.
Frequently Asked Questions
Can I use a different fruit instead of kiwi?
While kiwi is the star here, you can swap it out with other fruits like strawberries, blueberries, or even mangoes. Just keep in mind the flavor profile will change.
Is this cake vegan-friendly?
This recipe includes eggs and yogurt, so it’s not vegan. However, you could try using a flax egg substitute and dairy-free yogurt for a vegan-friendly version.
Can I make this cake in advance?
Yes, Kiwi Cake is great for make-ahead baking. It will stay fresh in the fridge for 2-3 days and tastes even better after a day or two as the flavors meld together.
How to Store
Once your cake has cooled, store it in an airtight container at room temperature for up to 3 days. If you prefer a chilled dessert, keep it in the fridge for up to 4 days.
How to Freeze
If you’d like to freeze your Kiwi Cake, let it cool completely before wrapping it tightly in plastic wrap or foil. Freeze for up to 3 months. To enjoy, thaw the cake overnight in the fridge.
Ingredients
How to Make Kiwi Cake
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Peel and cut the kiwis into small pieces. Set some aside for decorating the top of the cake later.
Peel and cut the kiwis into small pieces. Set some aside for decorating the top of the cake later.
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In a mixing bowl, add the eggs, sugar, and vanilla extract. Use an electric mixer to beat the mixture until light and fluffy.
In a mixing bowl, add the eggs, sugar, and vanilla extract. Use an electric mixer to beat the mixture until light and fluffy.
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Stir in the lemon zest, seed oil, yogurt, and sifted flour with baking powder. Mix until the batter is smooth and free of lumps.
Stir in the lemon zest, seed oil, yogurt, and sifted flour with baking powder. Mix until the batter is smooth and free of lumps.
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Gently fold the chopped kiwi pieces into the batter with a spatula, making sure they're evenly distributed.
Gently fold the chopped kiwi pieces into the batter with a spatula, making sure they're evenly distributed.
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Pour the batter into a 22 cm (9-inch) cake pan. Smooth the top with a spatula, then arrange the reserved kiwi slices on top. Bake at 180°C (360°F) for 45 minutes or until a toothpick inserted comes out clean.
Pour the batter into a 22 cm (9-inch) cake pan. Smooth the top with a spatula, then arrange the reserved kiwi slices on top. Bake at 180°C (360°F) for 45 minutes or until a toothpick inserted comes out clean.
Once baked, transfer the cake to a serving dish. Dust with powdered sugar and serve.
Once baked, transfer the cake to a serving dish. Dust with powdered sugar and serve.
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