Apart from being delicious AND healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make. Better still, it is gluten-free, dairy-free and sugar-free. Yes, seriously! While I’m not the one to take credit for it, I sure had trouble stopping at just one slice…
It’s no secret that I’m a little bit if a cookbook and food magazine hoarder. I buy them, flick through them but hardly ever actually cook from them. For me it’s more about the inspiration and the ideas than following a recipe to a tee…
There are, however, exceptions to this and Sarah Wilson’s I Quit Sugar Cookbook is one of them. Why?
- It’s not a fancy recipe book – there are “no croquembouches”, but the food looks and tastes great.
- Most of the 108 recipes are fructose-free, many are gluten- and grain-free.
- The book also includes plenty of tips on good fats, sugar alternatives, buying organic produce and planning ahead. For a little more research-based reading you can also check out Sarah’s IQS Book and 8 week Quit Program.
- To be honest there aren’t many recipes in the IQS Cookbook that I would fault. Take this Coconut and Lime Pound Cake for example. I tried to come up with my own adaptation and a few little twists but the original was good in its own right, thanks to The Spunky Coconut who provided this recipe for the publication.
- Sarah’s IQS Cookbook is what inspired me to publish my own Guilt Free Desserts Cookbook (out now!)
And the cake? Well, it was gone in half a sday – everyone wanted a slice. And then an extra one. It was moist, and delicious, and really guilt-free. I was a little surprised to learn a few people had overlooked or completely missed this recipe based on the comments on Sarah’s repost of my pic of the cake on Insta! Perhaps that’s why I thought I’d share my slight adaptation with full credits with you.
- ½ cup lime juice, freshly squeezed is best – I didn’t strain mine
- ½ cup raw cashews
- ⅓ cup rice malt syrup
- ¼ cup coconut oil – mine was softened lightly but not liquid
- ⅓ cup coconut cream
- 4 eggs, at room temperature
- ½ tsp liquid Stevia
- ¼ cup tapioca flour
- ⅔ cup coconut flour, sifted
- 1 tsp bicarb [baking] soda
- ⅓ cup coconut cream
- 2 tbsp rice malt syrup
- 10 drops liquid Stevia
- ¼ tsp lime zest, plus extra for decorating
- 1 tbsp lime juice
- ¼ cup coconut flour
- Place all Step 1 ingredients into a blender or 2 cup capacity jug and process until silky smooth, about 2 minutes (I used a jug and my immersion blender for this).
- Transfer the mixture from Step 1 into a large bowl (or your mixer bowl).
- Add all Step 2 ingredients and mix on medium-low speed until just combined, or for about 1 minute.
- Transfer batter into your baking tin and smooth over the top.
- Bake in a preheated oven for about 30 minutes or until the cake is just starting to turn golden on top, and is cooked through – check with a clean bamboo skewer.
- Remove from oven and cool for 10 minutes in the tin, before transferring to a wire rack.
- Place all Frosting ingredients in a blender and blend until the mixture is smooth (again, I used a jug and my immersion blender). Set aside until the cake has cooked completely.
- Spread frosting on top of the cake. Sprinkle over with extra lime zest. Cut and serve.
- Keep leftover cake in an airtight container in the fridge.