Because we all know that if there’s fruit in it, it’s an acceptable breakfast food right?! Also, there’s yogurt in the icing so total breakfast win.
I’ve been spending all my waking hours holed up in my room revising recently (sad face) which means it was definitely time for some procrastibaking! I mean, fluffy lime cake piled high with berries beats memorising nucleophilic substitution mechanisms any day.
Let’s not talk about how long it took me to arrange all those berries on top of the cake (hint: embarrassingly long) or how I almost had a meltdown over this one strawberry that kept falling off and ruining the whole thing, ok?
Fluffy, light and zesty thanks to the hint of lime, it’s the perfect cake for pretty much anything – super easy to make, absolutely delicious and gorgeous too. If fresh berries are $$$ where you live at the moment, it would be great with a dollop of chia jam made with frozen berries instead!
Hope you enjoy!
- 200g almond flour (2 cups)
- 2 tbsp arrowroot starch or tapioca starch
- 2 tbsp coconut flour
- 3 eggs, whisked
- 125ml maple syrup (1/2 cup)
- 125ml coconut oil, melted (1/2 cup)
- a splash of vanilla extract
- 80ml almond milk (1/3 cup)
- 1 tsp baking soda
- the juice and zest of two limes
- 100ml coconut yogurt or full-fat Greek yogurt (if you eat dairy)
- a few tablespoons of honey or maple syrup, to taste
- fresh berries, to serve
- Preheat the oven to 180C/350F and line a baking tin with parchment paper.
- In a big bowl, mix together all of the cake ingredients until fully combined. Transfer to the baking tin, then bake for 35-40 minutes, until golden brown. Remove from the oven and let cool completely.
- To make the drizzle, whisk together the yoghurt and honey/maple syrup in a small bowl. Add as much sweetener as you feel is necessary - it really depends on how tangy you want it!
- To serve, drizzle the cake with the topping and decorate with lots of fresh berries. Any leftovers will keep in an airtight container in the fridge for up to 3 days.