• Lime cake – gluten-free and vegan

    Posted on October 21, 2021 by in Even Healthier Recipes

    Lime cake

    The base of this absolutely delicious lime cake consists of nuts, desiccated coconut, dates and cocoa nibs; We made the filling from avocado, lime, honey and vanilla. A very refreshing cake with a taste reminiscent of cheesecake.

    Ingredients for 12 pieces

    For the lime cake base

    • 1 cake form (18 cm Ø)
    • 125 g pecans
    • 45 g desiccated coconut
    • 185 g Medjool dates – stone and cut into pieces
    • 70 g cocoa nibs
    • 2 tbsp coconut oil

    For the lime filling

    • 550 g avocados (approx. 5 medium-sized avocados) – peel, stone and cut into pieces
    • 5 organic limes – squeeze + 1 teaspoon zest
    • 1 teaspoon bourbon vanilla powder
    • 150 g organic blossom honey (alternatively yacon syrup or agave syrup)
    • 175 g coconut oil, liquid (room temperature)
    • 1 organic lime, optional – cut into wafer-thin slices for the garnish

    Nutritional values per piece

    Calories 405kcal
    carbohydrates 22 g
    Protein 2 g
    fat 33 g

    Preparation

    Time to prepare:
    Preparation time 20 minutes
    Cooking / baking time 10 mins
    Draw / rest time 8 hours

    Step 1

    First prepare the ingredients for the lime cake.

    Step 2

    Then preheat the oven to 150 ° C fan-assisted air;
    Prepare a baking sheet lined with parchment paper;
    Line the bottom of the springform pan with parchment paper.

    Step 3

    Spread 125 g of pecans and 45 g of desiccated coconut on the baking sheet, roast in the oven for approx. 10 minutes until golden brown, remove and allow to cool slightly.
    Then process together with the date pieces, 70 g cocoa nibs and 2 tablespoons coconut oil in a food processor to a crumbly mass.
    Pour the mixture into the cake form, press it evenly onto the bottom with the back of a spoon and place in the refrigerator for a moment.

    Step 4

    For the filling, add the avocado pieces together with the lime juice, 1 teaspoon vanilla powder, 150g blossom honey and 175 g of liquid coconut oil in a blender puree smooth and season to taste.

    Step 5

    Take the cake form out of the refrigerator, distribute the avocado mixture evenly on the base and refrigerate for at least 3 hours; ideally overnight.

    Step 6

    Then carefully remove the lime cake from the mould along the edge with a knife. Spread 1 teaspoon of lime zest on top and cover with wafer-thin slices of lime for decoration.

    Step 7

    Cut the lime cake and serve immediately.

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