Recipe for Key Lime Cake
Recipe for Key Lime Cake – This beautiful three layered recipe for key lime cake is dense, moist and absolutely delicious. Paired with homemade coconut milk frosting, you’re in for an absolute treat.
Indulge Without the Guilt – Amazing Recipe for Key Lime Cake
This recipe for key lime cake could not be any healthier — or delicious.
For this recipe, we included ripe bananas, maple syrup and organic dates for sweetness. Then, added key lime juice and lime juice for the delicious tang we all want in Key Lime flavored recipes. Paired with coconut oil, pastured eggs and homemade coconut milk using unsweetened coconut flakes.
A mixture of gluten free flour, baking powder, baking soda and sea salt finishes off the delicious cake recipe.
Healthy Swaps to Make Cake More Enjoyable
- Use maple syrup, organic pitted dates instead of refined sugar.
- King Arthur’s Whole Grain Gluten Free instead of wheat or bleached white flour.
- Coconut oil instead of vegetable oil, canola oil or other seed oils.
- Whole foods — bananas, maple syrup, fresh key lime and lime juice.
Gluten Free, Dairy Free and Naturally Sweetened
Like so many recipes here at Clean Cuisine, we focus on providing delicious and nutrient-dense recipes loaded with flavor. This recipe is gluten free, dairy free and naturally sweetened. Which means, it also is mostly allergy friendly too.
Key Lime Cake Frosting – Made with Coconut Milk
Making homemade coconut milk frosting for this recipe for key lime cake does take a little bit more effort than opening a can from the store.
A key item to note here is that cold coconut milk will make this recipe work. I tend to place all of my coconut milk in the fridge when I purchase it from the store, so it’s always ready to be made into frosting or coconut cool whip.
To make coconut frosting, follow these simple instructions:
- Gingerly open the two cans of cold coconut milk, careful not to tilt the cans. Carefully scoop the thick coconut cream only* into a large bowl or the bowl of a stand mixer.
- Using a stand mixer or hand mixer on high speed – whip the coconut cream for 4 to 5 minutes until it becomes fluffy and light, with soft peaks. Add the vanilla extract, Key Lime juice and maple syrup (ingredient amounts included on the recipe card below); whip for 30 more seconds.
- Dollop the whipped coconut frosting on top of each cupcake, sprinkle with lime zest and serve.
Our Favorite Key Lime Desserts – All Guilt Free!
We love everything key lime and this little list of healthy desserts will be your favorite if you love key lime flavored desserts as much as we do.
- Key Lime No Bake Pie – In this recipe, we’re going to skip the baking and waiting part — and instead make the most amazing Key Lime No Bake Pie recipe known to humankind. A food processor and a high speed blender will definitely make this process quick!
- Key Lime Mini Cheesecakes – If you are lactose intolerant or dairy free, this key lime cheesecakes recipe is the perfect replacement for your cheesecake craving.
- Key Lime Pie Smoothie – If you love Key Lime Pie, then you’re going to LOVE our Key Lime Pie Smoothie recipe. This delicious cup of pie has all the flavor, but none of the dairy, refined sugar or calories.
- Recipe for Key Lime Cupcakes – If you love key lime pie or key lime cake, then you’re going to love this Whipped Coconut frosted Recipe for Key Lime Cupcakes.
Enjoy for Dessert… or Breakfast!
Our family loves that I make healthy desserts because they can easily have a slice of breakfast… or a second slice and it’s okay. This recipe for Key Lime Cake is loaded with healthy nutrition and with growing teenagers, an extra slice is better for them than grabbing a processed treat.
We also love to make these Butternut Squash Muffins with Chocolate Chips, Pumpkin Swirl Brownies and these Oatmeal Creme Pies. Enjoy most of our healthy desserts for any time of day and relish in the nutrient-density!
Kitchen Favorites
Recipe for Key Lime Cake
This incredible recipe for Key Lime Cake will satisfy your cravings, guilt-free. Healthy enough to eat a slice for breakfast!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8-10
Ingredients
INGREDIENTS FOR KEY LIME CAKE:
- 2 ripe bananas
- 1 cup pure maple syrup
- 8 organic dates, pitted
- 1/4 cup Key Lime juice
- 2 tablespoons fresh lime juice
- 1 cup extra virgin coconut oil
- 4 organic eggs
- 1 cup homemade coconut milk
- 1 1/2 tablespoons pure vanilla extract
- 3 cups whole grain gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
INGREDIENTS FOR KEY LIME FROSTING:
- 2 – 13.5 cans full-fat coconut milk, refrigerated at least 5 hours
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Key Lime juice
- 1-2 tablespoons pure maple syrup
- Garnish with lime zest and unsweetened coconut flakes
Instructions
INSTRUCTIONS FOR KEY LIME CAKE:
- Preheat the oven to 350 degrees. Line 3 cake pans with unbleached parchment paper. TIP: I place the cake pan on the parchment paper and with a pencil, draw a circle. Cut to size. Use coconut oil, as needed.
- To a high speed blender, add the bananas, maple syrup, dates, Key Lime juice, fresh lime juice, coconut oil, eggs, coconut milk and vanilla extract. Process on high until well blended.
- In a large mixing bowl, add the gluten free flour, baking powder, baking soda and sea salt. Using a stainless steel whisk to combine. Pour the wet ingredients from the blender to the dry. Stir to combine.
- Pour the batter evenly between the 3 cake pans. Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake pans from the oven and set aside on a wire rack to cool.
INSTRUCTIONS FOR KEY LIME CUPCAKE FROSTING:
- Gingerly open the two cans of cold coconut milk, careful not to tilt the cans. Carefully scoop the thick coconut cream only* into a large bowl or the bowl of a stand mixer.
- Using a stand mixer or hand mixer on high speed – whip the coconut cream for 4 to 5 minutes until it becomes fluffy and light, with soft peaks. Add the vanilla extract, Key Lime juice and maple syrup; whip for 30 more seconds.
- Dollop the whipped coconut frosting on top of each cupcake, sprinkle with lime zest and serve.
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Notes
*Note: do not add the thin watery part of the coconut milk from the bottom of the cans to your whipped cream recipe.
