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vegan lime coconut cake GF-8

Gluten Free Citrus Coconut Vegan Cake with Coconut Cream Frosting


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 9 slices 1x

Description

A citrus flavored gluten free vegan cake that’s perfect for Any season. So simple to make! All you need are a few ingredients to bake this cake in under 45 minutes.


Scale

Ingredients

For the CAKE:

  • 1 2/3 cup gluten free multipurpose flour mix, preferably a 1:1 flour mix. (I used Bob Redmills 1:1). See notes for other options
  • 1 1/2 tsp baking soda
  • 2 tsp lime juice
  • 1/2 cup shredded coconut (unsweetened)
  • 1/4 tsp salt
  • 1 cup xylitol baking sugar (for less sugar content) or cane sugar works too
  • 1 cup water
  • 1/4 cup agave nectar
  • 1 tsp vanilla
  • 1/2 to 1 tsp lemon extract (depends on how strong you want it)
  • 1/4 cup melted coconut oil

For the frosting:

  • 1 can coconut cream (cream NOT milk)
  • 1/4 cup shredded coconut
  • 1 tsp vanilla
  • optional sweetness powdered sugar (1/4 cup)
  • 1/2 tbsp lime zest

Instructions

  1. SPECIAL NOTE – > Before you bake the cake and if you are making coconut frosting with this, first place 2-3 cans of coconut cream in back of fridge for 24 hrs. You only need one, but I place 3 just in case one doesn’t harden.
  2. preheat oven to 350. Grease a cake pan or 8×8 baking dish.
  3. Mix all your dry ingredients together in a bowl (the baking soda, flour, sugar, salt).
  4. In another bowl, mix your water, agave nectar, coconut oil, lime juice, and extracts.
  5. Combine your wet to your dry ingredients and SLOWLY mix. Fold in your shredded coconut. DO NOT OVERMIX.
  6. Gently Pour this in your greased pan
  7. Bake 350F for 35-45 minutes or until golden brown. Some baking mixes and ovens might take closer to 50+ minutes. Check progress at 35 minutes by inserting toothpick or knife in center until in comes out clean.
  8. Remove and let cool.

FROSTING DIRECTIONS

  1. Make sure your coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk.
  2. Once chilled pour the hardened cream mixture into a bowl.
  3. Add your sugar and vanilla beat until fluffy and smooth. Mix in your coconut last.
  4. Keep cool until ready to frost your cake.
  5. Frost your cooled cake and add lime zest on top if desired.

Notes

  • nutrition shown for recipe made with xylitol versus cane sugar.
  • See this recipe for Paleo option.
  • If you don’t have a gluten free flour mix, try using a boxed gluten free cake mix and reduce the sugar in the recipe by half. This has worked well before but not all cake mix is made the same. I would advise to test one first. Reduce cooking time if needed. 35-45 minutes.
  • Category: dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 252
  • Sugar: 7.4g
  • Sodium: 219.5mg
  • Fat: 20g
  • Saturated Fat: 17.6g
  • Carbohydrates: 40.8g
  • Fiber: 2.5g
  • Protein: 2.4g
  • Cholesterol: 0mg

Keywords: vegan cake, coconut cake, spring desserts, gluten free desserts, coconut cream frosting