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    Home » Cakes

    Gluten Free Keylime Cake with Dairy Free Cream Cheese Frosting

    Published: Feb 21, 2020 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Recipe

    gluten free keylime cake

    Gluten Free Keylime Cake with Cream Cheese Frosting

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Cooling Time: 1 hour hour
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 12
    Calories: 339kcal
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    Ingredients

    • 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I uses Bob’s Red Mill
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • 2 teaspoon Keylime Zest
    • 6 Tablespoon Vegan Butter room temperature
    • ¾ Cup Sugar
    • 3 Eggs
    • 1 teaspoon Coconut Extract
    • ½ teaspoon Vanilla
    • 5 ounces Dairy Free Vanilla Yogurt
    • ¼ Cup Keylime Juice

    For the frosting

    • 4 ounces Vegan Cream Cheese
    • 8 Tablespoon Vegan Butter
    • 1 teaspoon Keylime Zest
    • 2 ½ Cup Powdered Sugar sifted

    Instructions

    To make the cake

    • Preheat oven to 350 degrees. Line 12 muffin cups or a 9x9 pan with paper.
    • In a medium bowl, combine flour, baking powder, salt and lime zest. Stir together and set aside.
    • In the bowl of an electric mixer, combine butter and sugar. Beat on medium speed for 2-3 minutes until fluffy. Add the eggs, one at a time, beating for about 60 seconds between each addition. Add in the extracts, lime juice, and yogurt. Mix on medium low for 1-2 minutes until incorporated.
    • Turn the mixer to low and slowly add the dry ingredients. Mix until just combined, being careful not to over mix.
    • Pour into prepared pans. Bake for 23-25 minutes (9x9) or 16-18 minutes (cupcakes). The cake will be done when the top springs back when gently poked with your finger.
    • Remove from oven and cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely.

    To make the frosting

    • In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and soft. Cut the butter into cubes and add it to the mixer, continue beating until they are combined and smooth. Scrape down the bowl. Add the lime zest and begin adding the powdered sugar 1 C at a time. You will need to mix and then scrape the bowl before a new addition. Once all of the sugar has been incorporated, turn the mixer to high speed and beat for 4-5 minutes. It will get extremely light and fluffy.
    • Frost the cake and enjoy!
    • Refrigerate any leftovers in an airtight container.
    Calories: 339kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 285mg | Potassium: 54mg | Fiber: 2g | Sugar: 39g | Vitamin A: 691IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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