The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Cake & Cupcakes / Lime Gluten-free Pound Cake

Lime Gluten-free Pound Cake

By

LimeGlutenFreeCake_1

Welcome to this virtual surprise baby shower for our dear friend, Amy! Unfortunately, we can’t all be together to celebrate in person. So join us in sharing our recipes, all dedicated to Amy and her baby boy!

I’m bringing a lime gluten-free pound cake with a cute homemade bunting to the party, but I’ve made this pound cake spunky-style 🙂 Like my inspiring friend, Amy, I can’t resist the opportunity to make even pound cake healthier.
As a sour cream substitute and to give my pound cake density I’ve added half a cup of cashews pureed with lime juice. The majority of flour in this cake is healthy coconut flour. Coconut flour is 20 percent protein and 50 percent fiber—that’s more fiber than any other flour!
I’ve sweetened this pound cake with a combination of honey and stevia. By using stevia I’m able to keep the amount of honey to only 1/2 a cup —Other pound cakes call for 1.5 – 3 cups of sugar! Wow!
LimeGlutenFreeCake_2
But when you sink your fork into this moist, rich, lime gluten free cake you wont believe how delicious it is. This is a recipe I’ve been working on for quite some time now, and it may be my new favorite! I’m so happy for you guys, Amy! ♥, Kelly

Lime Pound Cake

gluten-free, grain-free, casein-free, refined sugar-free

Puree in a Magic Bullet or food processor:
1/2 cup lime juice
1/2 cup honey
1/2 cup cashews

Puree for about five minutes, until completely smooth.

Add puree to a bowl. Also add:
1/4 teaspoon vanilla liquid stevia
4 room temp eggs (cold eggs may harden the ghee)
1/3 cup full-fat coconut milk
1/4 cup melted ghee or palm shortening (as tolerated)
1/4 cup arrowroot flour
2/3 cup coconut flour, sifted
1 teaspoon baking soda

Mix with electric mixer for about one minute.
Note: The batter may puff up at first. That’s okay – it’s the baking soda reacting with the lime juice.

Scoop batter into greased and floured bundt pan.
Note: I use this ceramic bundt pan. If yours isn’t ceramic the baking time may be different.

Bake at 325 degrees for about 35 minutes.

Let the cake cool for about fifteen minutes, then go around all the edges with a butter knife before transferring to a plate or rack.

(For cupcakes: Bake in paper cups, nearly full, for about 22 minutes. Pipe buttercream on top of each cupcake.)

Dairy Free Frosting

Note: This won’t dry like some frostings do, because it’s not made with refined white powdered sugar.

Puree in Magic Bullet or food processor:
1/2 cup coconut milk
1/4 cup honey
1/4 cup coconut flour
1/4 teaspoon lime zest
10 drops vanilla stevia (or more as desired)

Puree until smooth. Add more coconut milk as needed to thin for glaze. Add more coconut flour as needed to thicken for frosting.

 

Share this:

Reader Interactions

Comments

  1. What a show-stopping cake, Kelly! Your photos are gorgeous, too. I can’t wait to make this. What a perfect dessert for our baby shower! 🙂

  2. Kelly, your cake is stunning! Looking at your pic, I really wish we could have all been together for this shower–I’d love a slice! 😀

  6. Hi Kelly,
    Your Lime Pound Cake is just perfect for Amy’s Baby Shower. Your presentation is just lovely and we would really enjoy that cake. It has been fun cooking with you for the shower!
    Miz Helen

  12. Oh my gosh, Kelly! I want a slice of that right now! What a brilliant brilliant idea for the sour cream! Perfect! And what a simple cake to put together for such a WOW factor. Great job, my dear! 😀

  13. This is delicious! I am eating my first piece right now. 🙂 We had to use bread tins as our bundt pan is missing, but it turned out just fine.

  15. This is so beautiful Kelly. And again, you’ve wowed us with another healthy frosting recipe! I love it. Your pics are beautiful!

  16. My son is turning five years old in a few days. He gets to pick what kind of cake/pie or whatever he wants…yesterday he told me he wants to be surprised! Well, this is definately going to be it, thanks!

  18. Hi Kelly, I want to let you that I just made this cake and it is so good. I actually made it into donuts with my mini donut maker. The recipe made about 17 mini donuts and they are divine! I have never made this type of frosting before, so I just want to let others know that it is a moist frosting and doesn’t harden like a sugar based frosting does. I was a little worried that it would soak in and make the cake soggy, but it doesn’t seem to have done that, so far, and the taste is light and fresh. I love it.

    Thanks so much for your recipes!

  21. Hi Kelly, I’ve been following your blog for almost two years — but only as a lurker and admirer. I thought I’d finally add a comment to say thanks for all of your amazing recipes, and also to ask a question. I am allergic to cashews, so I’ve stayed away from many of your recipes that call for using them as a “thickener” in combination with milk. I am wondering if you have a substitution suggestion. Thanks again for all your hard work and dedication. We have multiple food allergies over here, and I don’t know what I’d be eating if it weren’t for bloggers like you!

  22. This pound cake looks wonderfully delicious! Love pound cake. When you use coconut milk in your recipes do you use coconut milk from the dairy case or a canned coconut milk? You do mention the Thai milk in this recipe which I suppose is canned. But since I am new to cooking/baking with it I’m not sure what to use.

  23. This looks so good! Two of my brothers are going dairy-free, so I think a this will be perfect dessert to try…not to mention that it’s grain-free too!
    Do you wait until the cake is cool to add the glaze?

  24. Kelly,
    I hadn’t realized coconut milk had gums. (And here I am someone who usually reads labels.) The other brand also has gums, in fact all of the brands on Amazon had gums. Gums seem to bother me. Do you know of any other options?

  26. Kelly,
    I see the problem. I clicked on the organic versiona because I usually buy organic if it’s available and it has gums – which is strange because the regular one doesn’t. This may be the only coconut milk that doesn’t have the gums. Thanks.

  27. I made this frosting and it didn’t turn out at all….It was really gross. I ended up adding cocoa and a little bit of non-hydrogenated margarine. It tasted a little better and I was able to frost my cake with it, but I still didn’t like it. Everyone else seemed to however. I don’t know what I did. Could it have been my brand of coconut milk?

  28. I was just wondering about the vanilla stevia… I used the powdered trader joe’s brand pure extract of stevia. Could I substitute that, and add a little vanilla extract? If so, do you know how much stevia? Thanks!

  29. I was just wondering about the vanilla stevia… I used the powdered trader joe’s brand pure extract of stevia. Could I substitute that, and add a little vanilla extract? If so, do you know how much stevia? Thanks!

  30. I was just wondering about the vanilla stevia… I use the powdered trader joe’s brand pure extract of stevia. Could I substitute that, and add a little vanilla extract? If so, do you know how much stevia? Thanks!

  31. Beautiful recipe! I had the inkling for a coconut lime cake last night as I was going to bed, and here I found your recipe, completely gluten free and wonderful. Just wondering…don’t have any tapioca flour on hand, but I do have tapioca pearls…can I process them to make the flour? Thanks!!!

  32. This cake is fabulous! Love, love, love it. The frosting is fairly thick (like a frosting 🙂 and while delicious, I think I would’ve preferred something more like a glaze. I will try that next time. Thanks for the recipe!

  33. THis is so delicious, moist and just like pound cake!!!!! Thank you soo much for this fantastic recipe.

  37. Can this recipe be halved or do I need to alter any ingredients? Just want to make a few cupcakes and I dont have the full amount of coconut flour.

Trackbacks