2 cups all purpose gf flour (without milk powder to be vegan)
1/2 cup almond flour
1/2 tsp zantham gum (if your flour does not already contain it)
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup granulated sugar
1/2 cup coconut oil, warmed just enough to liquify
1 1/2 cups full fat coconut milk, divided
1 Tbsp distilled white vinegar
Zest and juice of 2 medium limes, divided
3/4 cup confectioners sugar
2 tablespoons of the coconut milk
zest and juice from remaining lime
pinch of salt
1/4 cup shredded coconut (optional)
Heat oven to 350 degrees.
Line a 9″ round cake pan with parchment then oil well with coconut oil. In a large bowl combine gf flour, almond flour, baking soda, salt, sugar and zanthan gum. Make a well in the middle and add the coconut oil, coconut milk, vinegar and juice and zest of 1 lime. Mix well then pour into prepared pan and slide into the oven.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then slide knife along the edge to loosen cake and remove from pan. Let cake cool almost completely before adding the glaze.
For the glaze, whisk together the confectioners sugar, lime juice and zest. Add coconut milk by teaspoon until a silky smooth consistency is achieved. Smooth over cake all the way to edges with some cascading over the sides. Scatter with shredded coconut and serve.
Find more of Pamela’s gluten-free recipes at PamelasGlutenFreeRecipes.com.