Almond Lime Cake with Honey Lime Frosting


I’m on a cake kick.

I know it’s pretty much 100+ degrees outside right now, but when I want cake, it’s got to be had.

We can make cake summer-ish.


Because ya know, who doesn’t love a almond cake soaked in lime juice


and a sweet honey lime cream cheese frosting.


Oh yes, cream cheese frosting is my one and only frosting option.


Seriously…we’ve chatted about this before.


 I’m just a cream cheese frosting purist.



Almond Lime Cake w/ Honey Lime Frosting
Recipe type: American
Cuisine: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
A almond/coconut cake soaked in lime juice and topped with a sweet honey lime cream cheese frosting. Gluten-free, grain-free.
  • For the cake:
  • ½ c. coconut oil, melted
  • 3 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ½ c. unsweetened vanilla coconut milk
  • 1½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 small lime, juiced
  • For the frosting:
  • 4 oz. cream cheese, softened
  • ¼ c. pure honey
  • juice of one small lime
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large bowl, combine the coconut oil, eggs, vanilla, sugar, and coconut milk until smooth.
  3. Stir in the almond flour, coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes or until lightly golden.
  6. Let the cake cool slightly, poke the top of the cake with a fork.
  7. Pour the lime juice evenly over the cake and allow the juice to seep through.
  8. For the frosting, place everything in a large mixing bowl and mix on high until smooth.
  9. Cut the cake into squares and spread each with a good helping of frosting.


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