Welcome to this virtual surprise baby shower for our dear friend, Amy! Unfortunately, we can't all be together to celebrate in person. So join us in sharing our recipes (full list of participants below), all dedicated to Amy and her baby boy.
I'm bringing lime pound cake with a cute homemade bunting to the party, but I've made this pound cake spunky-style :-) Like my inspiring friend, Amy, I can't resist the opportunity to make even pound cake healthier.
As a sour cream substitute and to give my pound cake density I've added half a cup of cashews pureed with lime juice. The majority of flour in this cake is healthy coconut flour. Coconut flour is 20 percent protein and 50 percent fiber. —That's more fiber than any other flour!
I've sweetened this pound cake with a combination of honey and stevia. By using stevia I'm able to keep the amount of honey to only 1/2 a cup —Other pound cakes call for 1.5 - 3 cups of sugar! Wow!
But when you sink your fork into this moist, rich, lime pound cake you wont believe how delicious it is. This is a recipe I've been working on for quite some time now, and it may be my new favorite!
I'm so happy for you guys, Amy! ♥, Kelly
Lime Pound Cake
Puree in a Magic Bullet or food processor:
1/2 cup lime juice (I use Santa Cruz, Organic Pure Lime Juice)
1/2 cup honey
1/2 cup cashew pieces
Puree for about five minutes, until completely smooth.
Add puree to a bowl.
1/2 tsp vanilla liquid stevia
4 room temp eggs (cold eggs may harden the Earth Balance Buttery Spread)
1/3 cup full-fat coconut milk (I use Thai Kitchen because it is the richest. Note: Substitute Natural Value for gum-free.)
1/4 cup soy-free Earth Balance Buttery Spread, melted (ghee, coconut oil, or grapeseed oil would also probably work)
1/4 cup tapioca flour
2/3 cup coconut flour, sifted
1 tsp baking soda
Mix with electric mixer for about one minute.
Note: The batter may puff up at first. That's okay - it's the baking soda reacting with the lime juice.
Scoop batter into greased and floured bundt pan.
Note: I use this ceramic bundt pan. If yours isn't ceramic the baking time may be different.
Bake at 325 degrees for about 35 minutes.
Let the cake cool for about fifteen minutes, then go around all the edges with a butter knife before transferring to a plate or rack.
(For cupcakes: Bake in paper cups, nearly full, for about 22 minutes.)
Frosting or Glaze
Puree in Magic Bullet or food processor:
1/2 cup coconut milk (Note: Substitute Natural Value for gum-free.)
1/4 cup honey
1/4 cup coconut flour
1/4 tsp lime zest
10 drops vanilla stevia (or more as desired)
Puree until smooth.
Add more coconut milk as needed to thin for glaze.
Add more coconut flour as needed to thicken for frosting.
Other friends participating:
Maggie, She Let Them Eat Cake
Hallie, Daily Bites
Alta, Tasty Eats At Home
Lexie, Lexie's Kitchen
Carol, Simply Gluten Free
Cara, Cara's Cravings
Cybele, Cybele Pascal
Ricki, Diet Dessert and Dogs
Alisa, Go Dairy Free
Jen, Gluten Free Life With Jen
Kim, Cook It Allergy Free
Miz Helen, Miz Helen's Country Cottage