Description
AÂ 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.
Ingredients
Units
Scale
For the Cake:
- 1 2/3 cup gluten free multipurpose flour mix, preferably a 1:1 flour mix. (I used Bob Red Mill 1:1). See notes for other options
- 1 1/2 teaspoons baking soda
- 2 teaspoons lime juice
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 1 cup xylitol baking sugar (for less sugar content) or cane sugar works too
- 1 cup water
- 1/4 cup agave nectar
- 1 teaspoon pure vanilla extract
- 1/2 – 1 teaspoon 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 unsweetened coconut
- 1 teaspoon pure vanilla extract
- Optional: sweetness powdered sugar (1/4 cup)
- 1/2 Tablespoon lime zest
Instructions
For the Cake:
- 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.
- Preheat oven to 350°F. Grease a cake pan or 8×8 baking dish.
- Mix all the dry ingredients together in a bowl (the baking soda, flour, sugar, salt).
- In another bowl, mix the water, agave nectar, coconut oil, lime juice, and extracts.
- Combine the wet ingredients to dry ingredients and SLOWLY mix. Fold in the shredded coconut. DO NOT OVER-MIX.
- Gently pour batter into greased pan. Bake 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.
- Remove from oven and let cool completely before frosting.
For the Frosting:
- Make sure the coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk.
- Once chilled, spoon out the hardened cream mixture into a bowl.
- Add the sugar and vanilla; beat until fluffy and smooth. Mix in the shredded coconut last.
- Keep cool until ready to frost the cake.
- Frost the 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.
- Prep Time: 10 min
- Cook Time: 35 min
- 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