These little cakes came about on an almost tropical day here in actually sunny Sheffield. I love baking but the hot weather has definitely meant the oven is only turned in when necessary, however, I always need cake in my life.
The inspiration for these cakes came from my favourite cocktail at my favourite cocktail bar. A coconut daiquiri. Its sharp and zingy and creamy. I haven’t included rum in this recipe but if you’re making these for a get together then adding a little to the icing, or a little brush after baking, wouldn’t go amiss.
Vegan and gluten free is often a barrier for creative and delicious bakes, there are only so many dry, crumbling biscuits a person can eat. Adding ground almonds to cakes is a fab way to make and keep a gluten free cake moist. These light little sponges are still great after three days.
Vegan Gluten Free Lime and Coconut CakesPrint Recipe
- 2 limes, zest and juice
- 6 tbsp Aquafaba
- 3/4 cup Sugar
- 1/2 cup Ground almonds
- 1/2 cup Self raising gluten free flour (like Doves Farm)
- 1/2 cup Desiccated coconut
- 1/2 cup Oil
- 1/4 tsp Sea salt
- 1/3 cup icing sugar
Pre-heat the oven to 160’C and grease or lime your tin
In a bowl or jug mix together the zest and juice of one and a half limes , the Aquafina, sugar and oil
In a separate mixing bowl combine the flour, coconut, ground almonds and salt
Pour the wet ingredients into the dry and stir until smooth
Pour into your prepared tin
Bake for 20-30 minutes until golden and baked all the way through
While they are baking combine the remaining lime juice, zest and icing sugar to form a thick but flowablw icing , you might not need all the icing sugar
Wait until the cakes are cool before icing them