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, all dedicated to Amy and her baby boy!
I’m so happy for you guys, Amy! ♥, Kelly
Lime Pound Cake
gluten-free, grain-free, casein-free, refined sugar-free
Puree in a Magic Bullet or food processor:
1/2 cup lime juice
1/2 cup honey
1/2 cup cashew pieces
Puree for about five minutes, until completely smooth.
Add puree to a bowl.
1/4 tsp vanilla liquid stevia
4 room temp eggs (cold eggs may harden the ghee)
1/3 cup full-fat coconut milk
1/4 cup melted ghee or palm shortening (as tolerated)
1/4 cup arrowroot 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. Pipe Buttercream on top of each cupcake.)
Dairy Free Frosting
Note: This won’t dry like some frostings do, because it’s not made with refined white powdered sugar.
Puree in Magic Bullet or food processor:
1/2 cup coconut milk
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.