Coconut Lime Cake is one of the best summer desserts! Do you like creamy desserts? Do you like coconut and lime? If yes, this recipe is for you. Light and refreshing, so deliciously luscious and smooth. Not only is the cake extremely easy and quick to prepare, but it’s also filled with super healthy ingredients, as well as being raw, vegan, and free from nuts, refined-sugar, gluten and dairy.
Made with yummy ingredients like lime, shredded coconut, oats, ginger, nut milk, coconut nectar and coconut sugar. This cake is nut-free, dairy free, gluten free, raw vegan and made easily in your food processor and blender, just blend and freeze… so easy! This is the perfect, no guilt cake to have in your freezer for when you feel like something sweet. This dessert is loaded with nutrient rich foods. Hope you enjoy this recipe!
Limes are a citrus fruit that provides a number of benefits such as aiding in digestion, contain antioxidants (which help fight free radicals and protects your immune system) and are an excellent source of vitamin C.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the Base
- 1 cup shredded coconut
- ½ cup oat flour
- 1 teaspoon freshly grated ginger
- ¼ cup powdered coconut sugar
- 2 tablespoon coconut nectar
- ⅛ teaspoon pink himalayan salt
- 1 tablespoon coconut oil
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- For the Coconut Lime layer
- 2+ ½ cup shredded coconut
- 5 tablespoon coconut nectar
- 1+1/2 teaspoon freshly grated ginger
- 4 tablespoon coconut oil, melted
- juice of 5 lime
- ⅛ teaspoon pink himalayan salt
- 1 cup + 2 tablespoon nut milk
- 3 teaspoon Matcha powder, optional
- ½ tablespoon sunflower lecithin
- For the Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the Coconut Lime layer - add all the ingredients (except lecithin) to a high-speed blender and blend on low to medium until smooth. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the base and place in the freezer. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
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