Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Lemon and Lime Cake (Coconut Flour)

I initially made this cake with blending a lemon and lime together.  The cake was bitter and even the Chief Taster winced as he reached for another slice.  It was binned.   So, the next time I boiled the lemon and lime for an hour before using them in the recipe. This was much better and removed the bitter taste.   The sponge is so soft and moist.  I loved it!  Definitely a sponge recipe to play around with other flavours.

 

Lemon and lime

 

I baked this in a square shaped cake tin, then cut into half to make a sandwich.  I used a cream cheese frosting mixture to sandwich the cake and decorated with strawberries.   This was a nice contrast to the citrus taste of the cake.  I have not added this detail to the recipe as you can decorate it as you want.  This was just my personal choice!

 

lemon and lime

 

lemon and lime

Another slice? Don’t mind if I do!

Lemon & Lime Cake
Serves 4
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Ingredients
  1. 1 lemon
  2. 1 lime
  3. 6 eggs
  4. 1/2 cup erythritoll (or other sugar substitute)
  5. 3/4 cup coconut flour
  6. 150g butter, melted
  7. 2 tspn baking powder
Instructions
  1. Place the lemon and lime in a small saucepan and cover with water. Bring to the boil, cover and simmer for an hour.
  2. Pre-heat the oven to 170C/325F degrees.
  3. Place the lemon and lime in a food processer or blender and blitz well.
  4. Add the eggs and butter to the mixture and blend.
  5. Add the remaining ingredients and continue to blend.
  6. Pour into a greased cake tin and bake for 35-40 minutes.
  7. Cool, decorate as you wish, eat and enjoy!
  8. Serves 4-6 (About 10 slices)
Notes
  1. Nutritional Detail per Serving = 181 calories, 14g fat, 5g protein, 9g carbs, 5g fiber (4g net carbs)
Divalicious Recipes http://divaliciousrecipes.com/

lemon and lime

 

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4 Comments

  • Reply
    cookingwithoutgluten
    September 27, 2014 at 9:00 am

    Thank you for this post. It was the last push I needed to go for my own recipe of lemon and almond cake and it was amazing. Though I like different variations of orange cake, lemon cake is in its own league.
    I am also developing recipes for a friend with coconut flour. I am struggling with it.
    Thanks again!

  • Reply
    Necia
    September 22, 2014 at 10:09 pm

    Hi again, this looks wonderful – have been looking for a cake recipe using coconut flour. However, I’m really nervous about using the whole lemon and lime blitz in the food processor. Does this really work? Just need confirmation before I use 6 eggs. Thanks. Oh, why not use coconut sugar instead of other substitutes, it is so healthy.

    • Reply
      Divalicious
      September 22, 2014 at 10:38 pm

      Hi Necia! The lemon/lime boiled and blitzed works fine. I have another couple of recipes where I use this method too. Although they use almond flour..there’s an orange cake and a lemon cake which both require boiling the citrus fruit, then blitzing it in a blender. The result is a very moist cake. Hope you enjoy this! Let me know how it works out!

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