Coconut Lime Drizzle Cake {gluten-free}

Gluten-Free Coconut Lime Drizzle Cake is one of my favourite cakes, beautifully moist and zesty with a crunchy frosted adornment.

Coconut Lime Drizzle Cake {gluten-free}

It’s not that I had forgotten how hard it is with a newborn, just conveniently misplaced the memory as I concentrated on the trials of pregnancy and getting our new life here safely into our family. Pretty much just like Cole was when he was first born, Beau doesn’t want to be put down. When he’s not feeding in my arms he likes a nice comfy snooze in my arms or maybe snuggled in a ball as he rests against my chest with his little head nestled between his tiny arms. He can mix it up. That goes for daytime, nighttime, mealtimes, loo breaks, dog walks.

Coconut Lime Drizzle Cake {gluten-free}

The buggy is a no no and if he’s placed into it for five seconds or more then it’s as if his whole world is crashing down. This is completely different to Cole as he loved the gentle movement of the buggy and it was the only time I could get a reprieve if I took us for a walk. So I’m slinging it, which is great for giving me both hands to make toast, boil the kettle, do some household chores and get the bus into Crouch End whilst holding Cole’s hand but the sleep deprivation is making me wacky.

Coconut Lime Drizzle Cake {gluten-free}

As such my carb and sugar intake has risen sharply to keep my eyes open and my brain a little less blurry. A homemade cake is pure loving indulgence and thank goodness I put one of these Coconut Lime Drizzle Cakes into the freezer when I was pregnant as it’s an absolute godsend at 3am. Which is also when I’m writing this post by the way. Baby against my chest, cake in one hand, keyboard in the other. When I put it like that, it actually sounds quite appealing.

Coconut Lime Drizzle Cake {gluten-free}

Loaf Cakes do hold a special place in my heart. There a few things more comforting and homely than a thick slice of moist sponge, bursting with deep fresh flavour, washed down with a cup of strong tea. It’s pretty much why I bake. I have been making this Coconut Lime Drizzle Cake for a few years now, for the cake stall and for my family and every time I serve it up anew I surprise myself with how much I adore it. I have been asked countless times when it’s going to feature on the blog and to be quite honest I had completely forgotten that it hadn’t already made an appearance as this cake is so ingrained in my life. But it hadn’t, so here it is.

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake is actually a perfect spring cake, bridging the gap between wintry citrus flavours and the brightness of the coming months. The sponge is super coconutty with a slight chew from the desiccated coconut but also ultra citrusy from the lime zest and juice. The gluten-free element is also easy to navigate with no hard to purchase flours, just a simple gluten-free plain flour of your choice (I used Doves Farm) and homemade almond paste, which is no big deal as it takes a couple of minutes to whizz up in the food processor. Warm out of the oven the cake is frosted with a crunchy coconut and lime drizzle and an optional adornment of fresh lime slices. It’s the perfect excuse to be up at 3am, that and a two-week old baby.

Coconut Lime Drizzle Cake {gluten-free}

Print Recipe
Coconut Lime Drizzle Cake {gluten-free}
Gluten-Free Coconut Lime Drizzle Cake is one of my favourites, beautifully moist and zesty with a crunchy frosted adornment.
Coconut Lime Drizzle Cake {gluten-free}
Prep Time 30 minutes
Cook Time 1 hour
Servings
10-12
Ingredients
  • 225 g caster sugar
  • Zest of 4 limes plus one extra lime for decoration
  • 225 g unsalted butter
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • juice of 1 lime
  • 1 egg white
  • 5 eggs
  • 115 g gluten-free flour
  • 75 g desiccated coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Drizzle
  • Juice of 3 limes
  • 40 g desiccated coconut
  • 170 g granulated sugar
Prep Time 30 minutes
Cook Time 1 hour
Servings
10-12
Ingredients
  • 225 g caster sugar
  • Zest of 4 limes plus one extra lime for decoration
  • 225 g unsalted butter
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • juice of 1 lime
  • 1 egg white
  • 5 eggs
  • 115 g gluten-free flour
  • 75 g desiccated coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Drizzle
  • Juice of 3 limes
  • 40 g desiccated coconut
  • 170 g granulated sugar
Coconut Lime Drizzle Cake {gluten-free}
Instructions
  1. Line and grease a 9 inch loaf tin and pre-heat oven to 160°C on the fan setting*.
  2. Mix the caster sugar with the lime zest until fragrant.
  3. Beat the butter into the sugar until light and creamy.
  4. In a food processor make the almond paste by whizzing up the almonds with the caster sugar until they resemble fine breadcrumbs, then add the golden syrup, vanilla extract, lime juice and egg white and whizz again until well combined.
  5. Add the almond paste to the creamed butter and sugar and mix together.
  6. Beat in the eggs one at a time.
  7. In a separate bowl whisk together the gluten-free flour, desiccated coconut, baking powder and salt then add to the rest of the batter. Beat well until fully combined.
  8. Pour into the prepared baking tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
  9. Remove from the oven and leave to cool slightly in the tin whilst you prepare the drizzle.
  10. Mix the lime juice, coconut and granulated sugar together.
  11. Turn the cake out of the tin and turn the right way up. Poke holes all over the surface using a cocktail stick, then pour the drizzle over.
  12. Cool completely before serving, slicing a fresh lime to decorate the top of the cake.
Recipe Notes

*I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

The link above is an affiliate link which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Blueberry Basil Lemon Drizzle Loaf {gluten-free}

Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.

Blueberry Basil Lemon Drizzle Loaf

Blueberry Basil Lemon Drizzle Loaf was the first gluten-free cake I developed for the cake stall three years ago. It is a firm favourite amongst my customers and ever since its creation I have never failed to include it as part of my weekly menu at the market. It is always the first to sell out and the one which provokes the most conversation with my customers.

Blueberry Basil Lemon Drizzle Loaf

I don’t know why I have waited so long to write about my Blueberry Basil Lemon Drizzle, I guess I wanted to do it justice as it’s my most requested recipe. I’m glad I waited this long though as the photographs were finally taken in collaboration with Tara from Fork & Dram as part of our food styling day last month. Tara is an amazing photographer and stylist and has been of invaluable help in focusing the look of my photography.

Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.

I have limited time to work on the website these days as I am a full-time mum to Cole during the week and bake and work on the market stall at the weekends. Pockets of time where I can make and photograph my food specifically for the website are like gold dust. Tara has helped me understand how I can achieve photos I can be proud of efficiently and without any complicated set-ups or props.

Blueberry Basil Lemon Drizzle Loaf

I was thrilled then that Tara helped me capture the beauty of this cake. No to go all crazy-cake lady on you but this cake is kind of like my BFF. I can make this cake in my sleep, I never go to a market without it and it’s reliably delicious. That’s not to say that it was the easiest recipe in the world to develop, on the contrary getting the cake to rise evenly without falling in the middle was a bit of a stumbling block at first but there are tricks to ensure perfect results every time.

Blueberry Basil Lemon Drizzle Loaf

Do follow the recipe precisely, mix the butter and sugar on a low-medium speed until light and fluffy which ensures a good rise and then when the cake is finally in the oven don’t open the door for at least the first 40 minutes. I do like to check on my cakes to make sure they are all nestled comfortably in the oven after the first 20 minutes but this cake has a tendency to fall like a sozzled sailor on a two day shore leave. Resist the temptation.

Blueberry Basil Lemon Drizzle Loaf

All the faffing is worth it though and to be honest even when the cake did fall, or didn’t rise properly, it was still amazing in flavour. Boy, does the Blueberry Basil Lemon Drizzle pack a punch. It made sense to me when I initially developed the recipe to add blueberries into a lemon drizzle. Blueberries provide such a delightful gentle counterbalance to the tang of citrus. But the cake is then taken stratospheric with the inclusion of peppery aromatic Basil. Lemons, fresh blueberries and basil are all added into the cake batter and then dredged over the top of the just baked cake to form the signature drizzle.

Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.

The recipe method was originally inspired by the lemon drizzle cake featured in Outsider Tart’s cookbook Baked in America which is one of my favourite baking books. The key to their Drizzle is to use an almond paste which imbues the cake with an unbeatably moist texture. The taste of the almonds is barely noticeable, especially with the over-the-top citrus notes, the fragrance of the basil and the gentle pop of blueberries.

The beauty of using an almond paste here also means you don’t have to use very much flour as the ground almonds in the paste do a lot of the work for you. So with only a scant amount of flour in the recipe, an easy shop bought gluten-free flour is more than fit for purpose.

I’m very happy to finally share my Blueberry Basil Lemon Drizzle Loaf and thank you to Tara from Fork & Dram for helping me bring the cake to life.

Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.

Print Recipe
Blueberry Basil Lemon Drizzle Loaf {gluten-free}
Blueberry Basil Lemon Drizzle Loaf {gluten-free} simply sings with citrusy aromatic flavour. This everyday teatime cake is an absolute showstopper.
Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.
Course cake
Cuisine British
Keyword cake
Prep Time 40 minutes
Cook Time 60 minutes
Servings
10 slices
Ingredients
For the almond paste:
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • teaspoons vanilla extract
  • 1 egg white
For the cake:
  • 28 g basil leaves removed and finely chopped
  • zest of 2 lemons
  • zest of 1 orange
  • 210 g caster sugar
  • 210 g unsalted butter room temperature
  • 5 eggs
  • 150 g gluten-free plain flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 120 g blueberries
For the drizzle:
  • 80 g blueberries
  • 28 g basil leaves removed and finely chopped
  • juice of 2 lemons
  • 175 g granulated sugar
Course cake
Cuisine British
Keyword cake
Prep Time 40 minutes
Cook Time 60 minutes
Servings
10 slices
Ingredients
For the almond paste:
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • teaspoons vanilla extract
  • 1 egg white
For the cake:
  • 28 g basil leaves removed and finely chopped
  • zest of 2 lemons
  • zest of 1 orange
  • 210 g caster sugar
  • 210 g unsalted butter room temperature
  • 5 eggs
  • 150 g gluten-free plain flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 120 g blueberries
For the drizzle:
  • 80 g blueberries
  • 28 g basil leaves removed and finely chopped
  • juice of 2 lemons
  • 175 g granulated sugar
Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.
Instructions
  1. Pre-heat the oven to 160°C on the fan setting* and line and grease a 9 inch x 5 inch loaf tin.
  2. First make the almond paste by placing the almonds in a food processor and blitzing until finely ground. Add the caster sugar, golden syrup, vanilla extract and egg white and blitz again until a paste has formed. Set aside for a moment.
  3. Place the basil leaves, lemon zest and orange zest in a food mixer along with the sugar. Whisk for a few minutes together until fragrant.
  4. Add the butter, one cube at a time and beat on high until light and fluffy.
  5. Scrape the almond paste into the creamed butter and sugar and beat until combined.
  6. Beat in the eggs, one at a time.
  7. In a separate bowl whisk together the flour, baking powder and salt then beat it into the rest of the batter.
  8. Roll the blueberries around in the empty flour bowl so that they are gently coated with the remaining dusting of flour then stir into the batter.
  9. Pour into the cake tin, smoothing the top then bake for 60 minutes or until an inserted toothpick comes out clean.
  10. To make the drizzle place the blueberries in a small saucepan with a dash of water and heat for about a couple of minutes until the blueberries are just beginning to soften but not so that they have burst. Leave to cool.
  11. Pour the blueberries into a medium sized bowl along with the lemon juice, basil leaves and granulated sugar. Mix together.
  12. Remove the cake from the tin onto a wire rack, making sure there is a baking tray underneath to catch the excess drizzle.
  13. Prick the cake all over with a cocktail stick and then spoon the drizzle over the cake.
  14. Leave to cool completely before serving.
Recipe Notes

*I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

The link above is an affiliate link which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

If you like this recipe then you may like…

Golden Beetroot Carrot Cake {gluten-free}

This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.

Gluten-Free Cherry Cake

Cherry Cake on a cooling rack with a cake knife sitting in front of a bowl of cherries

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake {gluten-free}