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.


Out of my Mind

Sometimes i’m pretty sure that i have lost my mind.

Like when I’m in the midst of taking photos for the blog and then I delete some pretty important step-by-step recipe photos that I needed for today.

Yep, that’s me.

So, today all I have is the end product photos for you.

And I had some really mouth watering photos of me pouring tahini, maple syrup, and honey all over some cashews.

But, these pics will just have to suffice. 🙂

Because let me tell you….you need this recipe.

I don’t know why I hadn’t thought of using tahini before on roasted nuts.

Tahini…a.k.a. sesame seed butter is basically my life. I use it to make dressings, drizzle it over fresh vegetables, and I’ve even used it to make cookies and muffins.


Now, I’ve figured out a way to incorporate it into these honey roasted cashews.

It’s like using oil, but instead, you’re using tahini.

Because you are awesome like that.


Warning: this stuff is highly addicting.


Sweet, nutty, crunchy,


crispy, & salty.


Pretty much the perfect combination of all things delicious. 🙂


Tahini Honey Roasted Cashews
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
Cashews, roasted in creamy, tahini, tossed in maple syrup, honey, and finished off with sea salt, cinnamon, and coconut sugar. Gluten-free, paleo.
  • 2.5 c. raw, unsalted cashews
  • 2 T. pure honey
  • 1.5 T. pure maple syrup
  • 1.5 T. tahini
  • 1 t. salt
  • 1 t. pure vanilla extract
  • ¼ t. ground cinnamon
  • 2 T. coconut sugar
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the cashews in a large mixing bowl.
  3. Place the honey, maple syrup, tahini, salt, vanilla, and cinnamon over the cashews and mix until all of the cashews are evenly coated.
  4. Spread the cashews evenly on the prepared baking sheet.
  5. Bake for 6 minutes, then remove, the pan, rotate, and bake for an additional 6 minutes.
  6. Remove from the oven, place in a clean mixing bowl, toss with the coconut sugar and let cool completely.
  7. Store in glass jars once completely cooled.


In a land of Peanut Butter.

It’s Friday.

Let us rejoice and be glad! I apologize for the church hymnal reference…it’s probably because I went to private school my entire life. Oh, and Friday was always a mass day.

As a young girl, I was always front and center in church choir and I absolutely loved it.

Clad in my blue checkered jumper, matching headband, and navy Keds.

I even sang in my high school choir.

Then, when I became a senior in high school I developed a huge case of senior-itis.

I’m not even joking…it was soooooo bad I would make excuses for myself to miss Friday night football games.

It wasn’t like I was a spectator, I was head cheerleader and skipping football games to go to the movies with friends wasn’t exactly role model behavior.

Haha. You know what? I wouldn’t change that for the world. The skipping football games part, that is.

Plus, our football team was a disgrace to humanity.

How did I get off on this tangent?

Maybe my point is to rejoice that I’m no longer in high school.

It’s all about the adult life now.

I make big girl decisions.

Like, if I want to take a shower at 5, get in my p.j.’s, and watch lifetime movies on a Thursday night after I eat dinner at 6…you are damn straight I will.

Because lifetime movies are totally real life, right?


Especially the movies about a wrongly convicted woman who escapes from prison and becomes one of America’s most wanted fugitives.

But of course I only watched it because the lead actress was Jenna Dewan Tatum and she was is totally my idol in the movie Step Up.

Plus, the fact that Channing Tatum is her baby daddy isn’t too shabby either 😉

Being an adult also means that I can choose to eat peanut butter at every meal.


By now, we all know that I have an addiction.


Peanut butter completes me.


These muffins are supreme snackage/breakfast/lunch/dinner-ish muffins.


I dream of a land of peanut butter, honey, milk, and oatmeal.


These muffins encompass all of those things.


So, I guess you could say that they are a little piece of heaven.


Yep, peanut butter, honey, oatmeal heaven.


I’m pretty sure God knows about peanut butter.


Hopefully I can count on him to have some for me whenever I reach those pearly gates.


I should probably stop watching reality trash t.v. first though.


I am just going to blame it on my early childhood spent watching Soap Opera’s with my mom.


I didn’t care what was on t.v., as long as my mom made me a turkey, cheese, and mayo on whole wheat.


I definitely miss those days.


Simplicity at it’s best.


Where my healthy food obsession came from…I have no idea.


All I know if that these muffins have a melt in your mouth creamy peanut butter flavor that


makes me feel sorry for those sad suckers allergic to peanuts.


Whoever you are, you probably have a strong dislike for me at the moment.


Peanut Butter and Honey Oatmeal Muffins
Recipe type: Breakfast, Brunch, Snack, Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11-12
Gluten-free/Vegan muffins chock full of creamy peanut butter, oats, and a touch of honey. Perfect for a snack or for breakfast on the go!
  • For the muffins:
  • 1 c. gluten-free oat flour
  • 1½ t. baking powder
  • ¼ t. fine sea salt
  • 2 T. melted coconut oil
  • 3 T. peanut butter (I used all-natural smooth)
  • 3 T. pure honey (can sub maple syrup, coconut nectar, or agave for vegan)
  • ¾ c. unsweetened, vanilla almond milk
  • ¼ c. gluten-free rolled oats
  • For the peanut coconut butter glaze:
  • 1 T. all-natural smooth peanut butter
  • 1 T. coconut butter
  1. Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. In a large mixing bowl, combine the oat flour, baking powder, and sea salt.
  3. Mix in the oil, peanut butter, honey, and almond milk. Stir until a smooth batter forms.
  4. Fold in the rolled oats.
  5. Fill each muffin tin with 1-2 tablespoons of the batter.
  6. Top each muffin with about 1 teaspoon of rolled oats.
  7. Bake for 18-20 minutes, or until slightly golden and a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool completely.
  9. While the muffins cool, place the glaze ingredients in a small mixing bowl and melt slightly in the microwave for 10 seconds.
  10. Mix until smooth.
  11. Drizzle or spread glaze on top of each muffin. Make more glaze as needed.