• Rachel Patterson

Coconut and lime drizzle cake (vegan & gluten free option)

You put the lime in the coconut...



If you are not vegan, do not be put off by the fact this recipe is, I know it scares some people. Honestly it is an amazing bake, give it a try.


240 ml / 1 cup thin plant milk (I used soya) at room temperature

80 g / 1/3 cup coconut oil

125 g / 2/3 cup caster sugar OR I used coconut sugar

30 ml / 2 tbsp lime juice (approx. ½ lime)

zest of 4 limes

80 g / 1 cup desiccated coconut

210 g / 1¾ cups gluten free flour or all purpose white flour

1 teaspoon baking powder

¾ tsp bicarbonate soda

70 g / 1/3 cup caster sugar or coconut sugar

juice of 2 limes (about 90 ml / 6 tbsp juice)


Pre heat the oven to 180° C / 355° F .

Line a 1 kg / 2 lb tin with baking paper

Whisk the softened (not melted) coconut oil and sugar together with an electric whisk.

Add in the lime zest, lime juice and room temperature plant milk and mix well.

Next, add in the desiccated coconut.

In a separate bowl, mix the flour with the baking powder and baking soda.

Finally, stir in the flour until there are no more lumps left.

Transfer the batter to the prepared baking tin.

Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned.

For the syrup - pop the sugar and lime juice in a small pan over a low heat, bring to a gentle simmer and cook until the sugar dissolves.

Once baked, remove the cake from the tin. Pierce the top with a toothpick in several places. Brush the surface of the hot cake (that’s important as otherwise the syrup will stay on the surface) with syrup several times allowing the syrup to soak into the cake between each go.



3 views

© 2020 Rachel Patterson