Vegan Gluten-Free Coconut Lime Cake
Serves
8
Total Time
1hrs 15mins
Calories
634
Dense, moist cake with lots of tropical lime and coconut, topped with lime glaze.
- Gluten-free flour
250 g (about 2 cups)
- Baking powder
2 teaspoons (about 10 g)
- Salt
1 teaspoon (about 6 g)
- Xanthan gum
½ teaspoon (about 4 g)
- Coconut oil
140 g (about ¾ cup)melted
- Granulated sugar
250 g (about 1 ¼ cups)
- Coconut milk
400 g (about 1 ¾ cups)
- Applesauce
100 g (about ½ cup)
- Vanilla extract
1 teaspoon (about 5 ml)
- Lime
3 (about 300 g)juice of, zest of
- Unsweetened shredded coconut
100 g (about 1 ¼ cups)
- Powdered sugar
150 g (about 1 ¼ cups)
- Lime juice
45 g (about 3 tablespoons)
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Prepare a clean round pan
- 3. Add gluten-free flour, baking powder, salt and xanthan gum to a clean medium bowl
- 4. Whisk until combined then set aside
- 5. Add coconut oil, granulated sugar, coconut milk, applesauce and vanilla extract to a clean large mixing bowl
- 6. Stir until combined
- 7. Add lime to the batter
- 8. Transfer dry ingredients to batter
- 9. Mix together until combined
- 10. Add unsweetened shredded coconut to the batter
- 11. Fold gently until combined
- 12. Pour batter into round pan
- 13. Bake until skewer tests clean - 40 min, 170°C
- 14. Turn out onto cooling rack
- 15. Add powdered sugar and lime juice to a clean medium bowl
- 16. Whisk together until smooth
- 17. Drizzle cake with glaze
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
