Description

This naturally sweetened pound cake marries bright lime juice, creamy coconut, and nutty undertones. It’s grain-free, gluten-free, and topped with a tangy coconut-lime frosting—perfect for clean baking lovers. Did we mention it is absolutely delicious?

Ingredients

Scale

Step 1 – Base Blend

1/2 cup freshly squeezed lime juice (120 ml)

1/2 cup raw cashews (70 grams)

1/3 cup rice malt syrup (80 ml)

Step 2 – Batter

1/4 cup coconut oil, softened (60 ml)

1/3 cup coconut cream (80 ml)

4 large eggs, room temperature

1/2 teaspoon liquid stevia

1/4 cup tapioca flour (30 grams)

1/3 cup coconut flour, sifted (80 grams)

1 teaspoon baking soda (bicarbonate soda)

Frosting

1/3 cup coconut cream (80 ml)

2 tablespoons rice malt syrup (30 ml)

10 drops liquid stevia

1/4 teaspoon lime zest, plus more for topping

1 tablespoon lime juice (15 ml)

1/4 cup coconut flour (30 grams)

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Instructions

Preheat and Prepare Pan

Preheat oven to 375°F (190°C), or 170°C fan-forced.
Line a loaf pan (or 8-inch round springform) with baking paper.

Make Step 1 Mixture

In a blender or deep jug, combine lime juice, cashews, and rice malt syrup.
Blend until silky smooth, about 2 minutes using a standard or immersion blender.

Finish the Batter (Step 2)

Transfer blended mixture to a mixing bowl.
Add coconut oil, coconut cream, eggs, stevia, tapioca flour, coconut flour, and baking soda.
Mix on medium-low speed until just combined, about 1 minute. Do not overmix.

Bake and Cool

Pour batter into prepared pan and smooth the surface.
Bake for 30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

Blend coconut cream, rice malt syrup, stevia, lime zest, lime juice, and coconut flour until smooth.
Once the cake is fully cooled, spread frosting on top and finish with extra lime zest.

Store

Store leftovers in an airtight container in the fridge.

Notes

Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.

Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.

Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.

Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.

When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.

Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 10g
Sodium: 140mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 90mg