Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Coconut Lime Cake

Dessert, Dinner Party, Gluten Free, Vegan, VegetarianRespond to this post »

Last week one of my favorite food blogs, Smitten Kitchen, shared a vegan coconut cake.  Made with just 6 ingredients; one bowl, baked in a round cake pan for just 30 minutes.  Could it really be that simple? I admit, I was skeptical since I’ve had so many epic fails trying to conjure up baked goods for my vegan daughter.

I scanned the ingredients, flour, baking soda, salt, vinegar, coconut milk and coconut oil.  Wait a minute, no flax eggs, no aquafaba, and where are the dates? And it calls itself a vegan cake! Again, could it be that simple?

I had to give it a try, and while trying, add a bit of my own flair with the addition of lime to the batter, and some zest and juice to the glaze as well.

The result?  Fabulously rich, moist with a nice little zing from the lime, and sweet crunch of flaked coconut on top.

Wouldn’t it be fabulous if all gluten free/vegan baking was this easy?

Coconut Lime Cake

Coconut Lime Cake


  • 2 cups all purpose gf flour (without milk powder to be vegan)
  • 1/2 cup almond flour
  • 1/2 tsp zantham gum if your flour does not already contain it
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup coconut oil, warmed just enough to liquify
  • 1 1/2 cups full fat coconut milk, you should have 2 Tbsp left in can for icing
  • 1 Tbsp distilled white vinegar
  • Zest and juice of 2 medium limes
  • Glaze:
  • 3/4 cup confectioners sugar
  • remaining 2 tablespoons of the coconut milk
  • zest and juice from remaining lime
  • pinch of salt
  • 1/4 cup shredded coconut (optional)


  • Heat oven to 350 degrees.
  • Line a 9" round cake pan with parchment then oil well with coconut oil.
  • In a large bowl combine gf flour, almond flour, baking soda, salt and zanthan gum.
  • Make a well in the middle and add the coconut oil, coconut milk, vinegar and juice and zest of 1 lime.
  • Mix well then pour into prepared pan and slide into the oven.
  • Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
  • Cool in pan for 10 minutes then slide knife along the edge to loosen cake and remove from pan.
  • Let cake cool almost completely before adding the glaze.
  • For the glaze whisk together the confectioners sugar, lime juice and zest.
  • Add coconut milk by teaspoon until a silky smooth consistency is achieved.
  • Smooth over cake all the way to edges with some cascading over the sides.
  • Scatter with shredded coconut and serve.

    You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    Leave a Response