Lime, coconut and poppy seed cake
Spring is here and the I Quit Sugar team has developed the perfect sugar-free cake that will please the pickiest of eaters. This "Lime, coconut and poppy seed cake with zesty coconut butter" is so moist and light. Perfect with a cup of tea, which is how we tend to enjoy it.
Preparation time: 10 minutes
Cooking time: Three to three-and-a-half hours
Serves: 10
Cake ingredients
- 1 ½ cups of almond meal
- 1 cup gluten-free, self-raising flour
- 1 teaspoon gluten-free baking powder
- ½ teaspoon sea salt
- 125g unsalted butter, at room temperature
- ½ cup rice malt syrup
- 2 eggs
- zest and juice of 1 lime
- 1 teaspoon poppy seeds
Zesty coconut butter ingredients
- 2 cups desiccated coconut
- juice and zest of half a lime
Method for cake:
- Grease and line the slow cooker insert with baking paper so that it reaches half way up the edges of the interior.
- In a medium bowl combine almond meal, flour, baking powder and salt Set aside.
- In a separate bowl add butter and rice malt syrup. Beat using an electric beater until smooth and combined. Beat in eggs one at a time until creamy. Add lime juice and zest and beat on low until smooth. Add the flour mixture and continue to beat until smooth. Fold through poppy seeds.
- Pour cake batter into slow cooker. Cover and cook on low for 3 – 3 ½ hours on high for 1 ½ - 2 hours until a toothpick inserted into the centre comes out clean. The edges of the cake should be browned and starting to pull away from the sides.
- Allow cake to cool for 20 minutes in the slow cooker, and then lift out by pulling on the baking paper.
- Cut cake into slices and serve warm with Zesty Coconut Butter, if you like.
Method for zesty coconut butter:
- Blend coconut until it forms a spreadable mixture. This can take up to 10 minutes depending on your blender.
- Stir through the juice of half a lime. Add some zest if you like it extra citrusy.
This recipe is originally from Sarah Wilson's, I Quit Sugar Slow Cooker Cookbook, which can be purchased online at IQuitSugar.com.
Sarah Wilson is a New York Times best-selling author and blogger whose journalism career has spanned 20 years, across television, radio, magazines, newspapers and online. Her books include the best-sellers I Quit Sugar and I Quit Sugar For Life. The popular foodie has also authored the best-selling series of cookbooks from IQuitSugar.com. Her 8-Week Program has seen more than 495,000 people quit sugar worldwide.