Lime cake – gluten-free and vegan

Time

8 hrs 30 min

SErves

12 pieces

Calories

405 kcal

Carbs

22g

Protein

2g

Fat

33g

Ingredients

For the lime cake base

  • 1 cake form (18 cm Ø)
  • 125 g pecans
  • 45 g desiccated coconut
  • 185 g Medjool dates – stone and cut into pieces
  • 70 g cocoa nibs
  • 2 tbsp coconut oil

For the lime filling

  • 550 g avocados (approx. 5 medium-sized avocados) – peel, stone and cut into pieces
  • 5 organic limes – squeeze + 1 teaspoon zest
  • 1 teaspoon bourbon vanilla powder
  • 150 g organic blossom honey (alternatively yacon syrup or agave syrup)
  • 175 g coconut oil, liquid (room temperature)
  • 1 organic lime, optional – cut into wafer-thin slices for the garnish

Instructions

The base of this absolutely delicious lime cake consists of nuts, desiccated coconut, dates and cocoa nibs; We made the filling from avocado, lime, honey and vanilla. A very refreshing cake with a taste reminiscent of cheesecake.

Step 1

First prepare the ingredients for the lime cake.

Step 2

Then preheat the oven to 150 ° C fan-assisted air;
Prepare a baking sheet lined with parchment paper;
Line the bottom of the springform pan with parchment paper.

Step 3

Spread 125 g of pecans and 45 g of desiccated coconut on the baking sheet, roast in the oven for approx. 10 minutes until golden brown, remove and allow to cool slightly.
Then process together with the date pieces, 70 g cocoa nibs and 2 tablespoons coconut oil in a food processor to a crumbly mass.
Pour the mixture into the cake form, press it evenly onto the bottom with the back of a spoon and place in the refrigerator for a moment.

Step 4

For the filling, add the avocado pieces together with the lime juice, 1 teaspoon vanilla powder, 150g blossom honey and 175 g of liquid coconut oil in a blender puree smooth and season to taste.

Step 5

Take the cake form out of the refrigerator, distribute the avocado mixture evenly on the base and refrigerate for at least 3 hours; ideally overnight.

Step 6

Then carefully remove the lime cake from the mould along the edge with a knife. Spread 1 teaspoon of lime zest on top and cover with wafer-thin slices of lime for decoration.

Step 7

Cut the lime cake and serve immediately.

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