Everyone needs a quick and easy cake recipe that can be made from ingredients you have in the cupboard at home. When you are living with food allergies, this is even more important for the times when you need a sweet dessert at the last minute. This super easy egg and dairy free coconut and lime cake is just the thing. It’s also free from nuts and easily made free from wheat, gluten and soy. And of course it’s vegan as well. You can go from simple pantry ingredients to ready to eat in just over half an hour.
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We have two Tahitian lime trees full of delicious ripe fruit at the moment. While I like a slice of lime in my gin and tonic, I was going to have to find a way to use a few more of them. Coconut and lime is such a delicious combination, so that’s where today’s freshly picked limes went.
If you don’t have access to fresh limes, you could also make this cake with lemons instead. And, if you don’t have lemons, you can just leave out the zest and juice altogether for a perfectly delicious coconut only version.
When using limes in this recipe, I like to use lime zest instead of grated lime, but this is really a personal preference. I have a nifty little zester tool that I can use to make short strands of fresh lime peel. If you don’t have a zester or prefer a smoother textured cake, you can just grate the lime rind into your mix instead. The recipe uses the lime juice too so nothing goes to waste.
Easy pantry ingredients
As I always say, allergy-friendly cooking doesn’t need to be difficult. If you are cooking allergy free food every day it needs to be quick, easy and convenient. This recipe works so well because it uses ingredients we always have in the cupboard. That’s the great thing about most egg and dairy free cakes! This coconut and lime cake calls for:
- self raising flour (or gluten free/wheat free self-raising flour);
- desiccated coconut;
- caster sugar;
- your usual dairy free milk option (we use oat milk, but soy milk or rice milk would be fine. Coconut milk would probably be a bit too much in this recipe); and
- icing sugar to dust your finished cake.
Preheat the oven to 180C (350F). Grease and line a standard sized loaf tin (approximately 24 x 12cm, or 8 1/2 x 4 1/2 inches). I usually grease lightly with a dairy free spread like Nuttelex and line with baking paper as well, but if you are using a non-stick pan you could just use the baking paper.
Add 1 cup of each of the dry ingredients (flour, coconut and sugar) into a large mixing bowl and combine. Mix in the zest of one lime.
Make a well in the middle the dry ingredients and add the lime juice and 1 cup of non-dairy milk to the centre. Mix gently until the ingredients are combined. The cake batter will seem a bit runny, but that’s fine.
Add the mixture to your prepared loaf tin and bake in the oven for around 25 minutes. You can test to see if the cake is cooked through with a skewer. If it comes out clean, your cake is ready. If there is cake batter stuck to the skewer, you should cook for an extra few minutes.
Let the cake cool in the loaf pan for around 10 minutes, then turn out onto a wire rack to cool some more.
Don’t be surprised if your cake is flatter than you were expecting, particularly if you use gluten free flour. This egg and dairy free coconut and lime cake is a sweet and moist cake that is quite dense, so much so that I sometimes call it a coconut and lime slice instead of a cake.
Icing or no icing?
To ice or not to ice, that is the question. If you’ve added lime to the cake, I really don’t think it needs icing (frosting). I prefer to cover the cake with a light dusting of icing sugar instead and the let the zesty lime in the cake do the talking. The cake is very sweet as it is too.
If you do want to add some icing or extra lime (or lemon) flavour, I’d suggest making a very basic runny lime or lemon icing with a mixture of icing sugar and citrus juice and water to taste. Drizzle this over the cake after it has cooled, so that it forms more of a glaze than a thick topping.
This delicious dairy and egg free coconut and lime cake is best enjoyed as soon as it has cooled out of the oven. But if you have any leftovers, it will keep for a couple of days. You can also freeze it for later.
If you enjoyed this recipe, make sure to have a look at some of our other allergy friendly recipes for quick and easy allergy friendly cooking and baking.
Zesty egg and dairy free coconut and lime cake
- large mixing bowl
- Measuring cup
- Wooden spoon
- Non stick loaf pan (lined with baking paper)
- Wire cake rack
- Citrus zester or grater
- Citrus juicer
- 1 cup self raising flour (regular or gluten free)
- 1 cup caster sugar
- 1 cup desiccated coconut
- 1 cup non-dairy milk (soy, oat or rice)
- 1 lime for zest and juice
- Preheat your oven to 180C (350F).
- Add dry ingredients (flour, coconut and sugar) in a large mixing bowl and mix to combine.
- Add the zest of one fresh lime to the dry ingredients and mix through.
- Make a well in the middle of the dry ingredients. Add the lime juice and non dairy milk to the centre and mix gently with a wooden spoon until the mixture is combined. The consistency of the cake batter will be quite runny,
- Transfer the mixture to the lined loaf cake tin. Place in the oven and bake for approximately 25 minutes. The top of the cake should be starting to turn golden. Check that the centre of the cake is cooked with a skewer. You may need to leave the cake in for a few more minutes if batter still sticks to the skewer.
- Remove from the oven and let the cake cool in the tin for around 10 minutes. Then transfer to a cake rack to cool further.
- Cover your cake with a light dusting of icing sugar and serve. Alternatively, you could make a thin icing mixture from icing sugar, a dash of lime juice and water to taste and drizzle over the top.