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Strawberry Lime Cake (Grain, Dairy, Nut, Refined Sugar Free)

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Strawberry Lime Cake (Grain Free, Dairy Free, Nut Free, Refined Sugar Free)

 

To me, there’s nothing quite like the flavors of strawberry and lime together. They belong together. It’s kind of like PB and J, Mickey and Minnie, salt and pepper. Or my belly and bacon. Yes, definitely my belly and bacon 🙂 

 

Just like my belly and bacon make me happy, so does this strawberry lime cake. It’s refreshing and summer and you’re just going to love it!

 

The best part is that it’s completely grain free, dairy free, nut free and refined sugar free, but I promise you that you would never know it. Annnnnd , it’s also been kid tested and approved by my picky kid taste testers! High fives all around 🙂 Enjoy!

 

Easy Paleo Recipes & Holistic Living

 

Strawberry Lime Cake (Grain Free, Dairy Free, Nut Free, Refined Sugar Free) Primally Inspired | Coconut Flour, Paleo

Strawberry Lime Cake Recipe:

Strawberry Lime Cake (Grain, Dairy, Nut, Refined Sugar Free)
 
Author:
 
Strawberry Lime Cake. Grain Free, Dairy Free, Nut Free, Refined Sugar Free, Gluten Free, Paleo Friendly.
Ingredients
For the cake:
  • 4 eggs
  • 2 limes, zest and juice
  • ½ cup milk of choice (coconut, almond, or dairy)
  • ¼ cup coconut oil, butter or ghee
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
For the whipped "cream" icing:
  • 1 can (14 oz) full fat coconut milk
  • 2 tablespoons honey
  • Zest of 1 lime
  • 1 teaspoon vanilla extract
  • pinch sea salt
For the topping:
  • 1½ cup diced strawberries
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine the eggs, lime juice/zest, coconut oil, honey, milk and vanilla. Mix well then add in the coconut flour, baking soda and salt. Mix until combined.
  3. Pour the batter into a greased 8x8 baking dish and bake for 20-25 minutes or until done in the center and golden on top.
  4. Let cool. Once cooled, frost your cake with the whipped "cream." Place in the refrigerator for at least 1 hour. Top with the diced strawberries and enjoy! Keep any leftovers in the fridge.
For the whipped "cream" icing:
  1. Refrigerate your can of coconut milk overnight for best whipped results. Use jus the coconut cream that has risen to the top of your can of coconut milk. You can use the leftover liquid for smoothies or save it for another use.
  2. Place jus the coconut cream in a bowl or stand mixer. Whip until peaks form. Once it's whipped, add in your lime zest, honey, vanilla and sea salt. Whip once more until it's thoroughly mixed.

Pin Grain Free Strawberry Lime Cake HERE:
Grain Free Strawberry Lime Cake (Paleo, Dairy Free, Nut Free)


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51 comments

  1. Great Recipie. Can we substitute Lime with Lemon? Thanks.

  2. What a perfect Summer dessert! Can’t wait to try this!!

  3. So, I’ve been trying to go gluten free recently. I made this dessert for Mother’s Day dinner last night and it was a HUGE success. I didn’t tell anyone about the ingredients and they all loved it! Thanks for posting.

  4. Hello,
    I have a can of coconut cream. If I use that, how much should I use for the frosting?
    Thanks,
    Katie

  5. YUM, this looks amazing! Thanks, Kelly!

  6. I made this over the weekend for Mothers Day and it was soooooo Yummy!!! Thank you!

  7. Great recipe! All 4 of my kids devoured it and asked me to make it again for tomorrow! I think I will because they didn’t leave any for my husband to try!

  8. This one I’ll be making again and again! The kiddos loved it!

  9. wish you would supply nutritional content per serving:)
    calories/carbs etc:

  10. I made this using lemon instead of lime and it was absolutely fantastic! A great summery cake. Thanks for the recipe!!

  11. can’t do honey, I’m T2 diabetic on low-carb high-fat diet. What can be substituted for it?

  12. I made this for Memorial Day. It was good. Next time I think I’m going to try it with lemon and raspberries.
    Thanks!

  13. For the butter and coconut oil, I measure them before malted or after?

  14. how long does the cream stay whipped?

    • Primally Inspired

      From what I’ve seen, as long as you need it to. I’ve never had a problem with it getting “un-whipped.” I usually keep this dessert in the fridge until ready to serve, but I’ve also left it out for a whole day on my counter (oops) and it stayed whipped and was delicious 🙂 Hope that helps!

  15. Julianne Pieratt

    This turned out great! I was intrigued by the combination of ingredients, and I am pleasantly surprised with how well it came out! I appreciate you sharing this recipe – can’t wait to try your others. 🙂

  16. My friend made this for our dinner party on Friday night! It is sooooo yummy! I ate two pieces!! And, since she’s so nice, she left me the rest and I ate it for breakfast!! Too good! The cake part was moist and perfectly baked, and the cream and strawberries were so delightful!!
    Thanks girl!

  17. Made this for a GF’s birthday & it was such a HIT…absolutely Delish!!
    Making 2 more tomorrow … Just because!! 🙂

  18. I found this recipe last week and it looked so good. I decided to make it for our Labor Day family BBQ. I am a bit OCD and made a “practice” taste tester for my 4 kids and hubby today. I am in heaven! It is pure awesomeness. Thank you for sharing this recipe. Looking forward to trying more of them.

  19. jennifer hildebrand

    i just made this for easter dessert. it was so amazing. only my husband and myself and my 2 nephews are paleo but everyone raved about it and requested the recipe. i will certainly be making this again!!!

  20. What is the calorie/fat/carb count?

  21. Have you ever successfully doubled the recipe? Also, do you think the same ingredients will work with dairy whipping cream?

  22. Does the coconut flour give a coconut taste? Is substituting it with almond flour an option?

  23. Your recipe sounds divine! Once I have frosted the cake, how long can I keep it refrigerated before the frosting begins to lose quality?

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