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Strawberry Lime Cake (Grain, Dairy, Nut, Refined Sugar Free)

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strawberrylimecollage

To me, there’s nothing quite like the flavors of strawberry and lime together. They belong together. It’s kind of like PB and J, Mickey and Minnie, salt and pepper. Or my belly and bacon. Yes, definitely my belly and bacon.

Just like my belly and bacon make me happy, so does this strawberry lime cake. It’s refreshing and summery and you’re going to just love it.

The best part is that it’s completely grain, dairy, nut, and refined sugar free, but I promise you that you would never know it. Annnnnd, it’s also been kid-approved by my picky kid taste testers! High fives all around!

Strawberry Lime Cake

Serves 9 or more

Ingredients:

For the cake:

4 eggs

2 limes, zested and juiced

½ cup milk of choice (coconut, almond, dairy, etc.)

¼ cup coconut oil or butter

1/3 cup pure raw honey

1 tsp pure vanilla extract

½ cup coconut flour

1 tsp baking soda

¼ tsp sea salt

For the whipped “cream” icing:

1 can (14 oz) full fat coconut milk

2 T pure raw honey

1 lime, zested

1 tsp pure vanilla extract

pinch sea salt

For the topping:

1 ½ cup diced strawberries

DIRECTIONS:

 Preheat oven to 350.

In a bowl, combine the eggs, lime juice and zest, coconut oil, honey, milk and vanilla together. Mix well. Add in the coconut flour, baking soda and salt. Mix until well combined. Pour the batter into a greased 8×8 baking dish. Bake for 20-25 minutes or until done in the center. Check the top at the 15 and 20 minute mark and make sure it’s not over-browning. If it is, place some foil over the top until it’s finished cooking. Let cool. Once cooled, frost your cake with the whipped “cream.” Place in the refrigerator for at least one hour. Top with diced strawberries. Slice and serve. Enjoy! Keep any leftovers in the fridge.

For the whipped icing:

Refrigerate your can of coconut milk overnight for best whipped results. Use just the coconut cream that has risen to the top from your can of coconut milk. You can use the leftover coconut water for smoothies or save it for another use. Place just the coconut cream in bowl or stand mixer. Whip until peaks form. Once it’s whipped, add in your lime zest, honey, vanilla and a pinch of sea salt. Whip once more until it’s thoroughly incorporated. 


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