Lime, Raspberry & Coconut Cake
Lime, Raspberry & Coconut Cake
1 1/2 cup spelt flour
1/2 cup ground almonds
1teaspoon baking powder
1/4 teaspoon baking soda
1/2 coconut sugar (or raw brown sugar)
zest of 1 lime (or lemon)
1 egg
1 cup good quality coconut cream
juice of 1 big juicy lime OR the juice of 2 small limes (last step - don’t put this in until the last minute!!)
1 cup frozen organic raspberries
Pre heat the oven to 170°
In a bowl whisk together egg, coconut cream and sugar. Set aside to allow sugar to desolve. In another bowl prep the dry ingredients; sieve the spelt flour, baking powder and baking soda. Add ground almonds (this doesn’t require a sieve). Mix the dry ingredient together lightly using a whisk. This part is super important! Get both of your cake tins ready BEFORE mixing the dry and wet ingredients together (check notes for tin sizes)
Add the dry ingredients to the wet ingredients and use a whisk to combine thoroughly. LASTLY add the lime juice. This part is super important to mix but not over mix. you will notice the mixture will appear to grow or look fluffy - this is normal, in fact this is the lime juice activating the baking soda and starting to give the cake a fluffy texture before it’s even in the oven. We don’t want to deflate the fluffiness. Swiftly and gently pour the mixture as evenly as possible into your prepared cake tins. Gently press your frozen raspberries into the top of the cake mixture, scattering as evenly as possible.
Bake: @170° for 25-30mins - or until lightly golden.
If you want to opt for a dairy free icing alternative you can make the zesty lime sugar syrup (scroll down for the recipe) brush on generously as soon as the cake comes out of the oven. Yes, you can also do this as-well-as the buttery cream cheese icing if you love an extra moist and flavour full cake that is pretty much a party for your taste buds.
Notes: Prep two 6inch (15cm) cake tins with baking paper or you could grease with butter or coconut oil. You can also just use one larger cake tin for a single layer cake. The single layer style will work much better if you wanted to opt for a dairy free icing sorta vibe.
Buttery Cream Cheese Icing (arguably the best part)
200g butter (soft to touch but not melted)
100g cream cheese (I used the lactose free Philadelphia) at room temp (ideally the same temp as the butter)
1/2 cup icing sugar
1 teaspoon vanilla bean
zest of 1 small lime
fresh/frozen or freeze dried raspberries for decorating. (option but super cute and adds a beautiful fresh flavour pop)
Allow the cake to cool completely before filling and/or topping with the Buttery Cream Cheese Icing.
Using an electric beater whip softened butter for one min until a pale smooth consistency, add the cream cheese and whip until combined, smooth and pale. Lastly add icing sugar, vanilla bean and lime zest. Using the beater whip for 30sec-1min until smooth and light.
Dairy free icing alternative (not as cute but still one of the best things you’ll ever taste!)
Zesty Lime Sugar Syrup
1/2 cup raw brown sugar
2 tablespoon boiling water
juice of two limes
In a small bowl combine raw brown sugar and boiling water, stir to desolve the sugar then add lime juice. Stir until well combined. Brush generously over the cake as soon as it comes out of the oven and serve with a side of coconut yogurt.
