Ingredients
Units
Scale
- 0.5 cups (120 ml) freshly squeezed lime juice
- 0.5 cups (70 g) raw cashews
- 0.3 cups (80 ml) rice malt syrup
- 0.25 cups (60 ml) coconut oil, softened
- 0.3 cups (80 ml) coconut cream
- 4 large eggs, room temperature
- 0.5 teaspoon liquid stevia
- 0.25 cups (30 g) tapioca flour
- 0.3 cups (80 g) coconut flour, sifted
- 1 teaspoon baking soda (bicarbonate soda)
- 2 tablespoons rice malt syrup
- 10 drops liquid stevia
- 0.25 teaspoon lime zest, plus more for topping
- 1 tablespoon lime juice
- 0.25 cups (30 g) coconut flour
Instructions
- Preheat oven to 375°F (190°C), or 170°C fan-forced.
- Line a loaf pan (or 8-inch round springform) with baking paper.
- 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.
- 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.
- 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.
- 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 leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert