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Strawberry Lime Cake

By ascendbodyMay 20, 2016

Original recipe: Kelly from Primally Inspired

Ingredients:

For the cake:
  • 4 eggs
  • 2 limes, zest and juice
  • ½ cup milk of choice (coconut, almond, or dairy)
  • ¼ cup coconut oil, butter or ghee
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
For the whipped “cream” icing:
  • 1 can (14 oz) full fat coconut milk
  • 2 tablespoons honey
  • Zest of 1 lime
  • 1 teaspoon vanilla extract
  • pinch sea salt
For the topping:
  • 1½ cup diced strawberries

Instructions:

For the cake:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine the eggs, lime juice/zest, coconut oil, honey, milk and vanilla. Mix well then add in the coconut flour, baking soda and salt. Mix until combined.
  3. Pour the batter into a greased 8×8 baking dish and bake for 20-25 minutes or until done in the center and golden on top.
  4. Let cool. Once cooled, frost your cake with the whipped “cream.” Place in the refrigerator for at least 1 hour. Top with the diced strawberries and enjoy! Keep any leftovers in the fridge.
For the whipped “cream” icing:
  1. Refrigerate your can of coconut milk overnight for best whipped results. Use jus the coconut cream that has risen to the top of your can of coconut milk. You can use the leftover liquid for smoothies or save it for another use.
  2. Place just the coconut cream in a bowl or stand mixer. Whip until peaks form. Once it’s whipped, add in your lime zest, honey, vanilla and sea salt. Whip once more until it’s thoroughly mixed.

 

For full recipe go to:

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

 

 

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