Gluten-Free Coconut Lime Teacake
Gluten-free | Sugar-free | Dairy-free | Vegan
Makes: 1 small cake or loaf
Prep time: 10 minutes
Cook time: 55 minutes
Cooling time: 60 minutes
When my husband was younger, his father would make him coconut bread that wasn't overly sweet and was a hard-style loaf, ideally eaten in large chunks fresh from the oven (and with a cuppa, of course).
This coconut bread that my husband yearns for ever so often got me thinking because I love recreating dishes that remind us of comfort, family, and love, but with a healthy twist.
So I put on my chef's hat and went into the testing kitchen. I started experimenting with the original recipe, with the ok from my father in law and came up with a version that he could enjoy without the added guilt.
Although my version turned into more of a cake than a loaf of bread, and I added some fresh lime for a slight 'zing', my recipe still possesses the wonderful coconut flavour my husband loves.
My Coconut Lime Teacake is free from gluten, sugar and dairy and vegan friendly. It is a soft and spongy example of a great morning or afternoon treat with minimal effort to create. Enjoy it with a hot cup of black or herbal tea!
Although my Gluten-Free Coconut Lime Tea Cake is healthier, it's still a treat. As with all desserts, moderation is always best.
Hints, Tips & Tricks
The tea cake improves in texture as it cools, so if you can manage, hold off slicing into it until it is completely cooled down.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
- 100 g (3.5 oz) gluten-free flour or 80 g (2.8 oz) coconut flour
- 80 g (2.8 oz) desiccated coconut
- 1 heaped tsp baking powder
- ½ tsp xanthan gum
- 30 g (1 oz) Zero as Sugar Pure Erythritol
- 30 g (1 oz) Pure as Inulin Powder
- 220 ml (7.4 fl oz) coconut milk
- 2 limes, finely zested and 1 juiced
- 3 tbsp shredded coconut for topping the cake
- Preheat your oven to 175C (345F) and line a small cake or loaf tin with non-stick baking paper.
- Add the flour, desiccated coconut, baking powder, xanthan gum, erythritol sweetener, and inulin powder in a mixing bowl. Stir to combine.
- Make a well in the centre of the dry ingredients and pour in the coconut milk, lime juice and lime zest. Using a wooden spoon, mix the ingredients well to create a thick paste-like dough.
- Spoon the mixture into the tin and flatten and even out the top. Sprinkle with the shredded coconut. Bake in the centre of the oven for 45-55 minutes, or until golden on top and cooked through the centre.
- Allow the cake to cool in the tin for 10-15 minutes before turning out onto a wire rack to cool completely before slicing and serving.