Gluten-Free Pistachio Lime Cake
Here's a fabulous gluten free cake, with its lovely cashew-lime icing, perfect for treating your dinner guests or just yourself!
½ cup almond milk
zest of 2 limes
4 tbsp lime juice
½ cup apple sauce
¾ cup PRANA organic coconut oil
1 cup PRANA organic fair trade cane sugar
1 ½ cups tapioca flour
1 cup brown rice flour
1 ½ cups PRANA organic raw shelled pistachios
2 tsp xantham gum
4 tsp baking powder
2 tsp PRANA organic ground black chia seeds
½ tsp ground vanilla or vanilla extract
2 cups PRANA organic non-roasted cashews
2 ½ tsp lime zest
⅔ cup almond milk
¼ cup maple syrup
1 ½ tsp vanilla essence pinch of sea salt
Pistachio Lime Cake
Cashew Lime Icing
Preheat oven to 375ᵒF (190°C).
Put the pistachios in a high speed mixer or food processor. Blend for about a minute to get pistachio flour. Set aside.
Melt the coconut oil over low heat.
In a large bowl, whisk together the coconut oil with almond milk, lime zest, lime juice and apple sauce. Gradually mix the sugar into wet ingredients.
In another bowl, mix both types of flour and all other remaining dry ingredients. Fold dry ingredients into wet ingredients and mix until you get an smooth batter.
Grease a 9 x 4 inch loaf tin with a little coconut oil and fill with batter. Bake for 50-55 minutes or until you can stick a toothpick and it comes out clean.
While the cake is baking, prepare the icing. Add the icing ingredients to the high-speed blender. Mix until the consistency is smooth.
Take the cake out of the oven and let cool down 20 minutes before unmolding. Serve topped with the cashew-lime glaze. Enjoy!