Craving a light and zesty cake but want to skip the butter? This Coconut Oil and Lime Cake is your perfect solution. You’ll love its vibrant citrus flavor and tender crumb, making it an ideal treat for any occasion, especially if you’re looking for cake recipes without butter.
Key Ingredients & Substitutions
- Coconut Oil: Use refined coconut oil for a neutral flavor, or unrefined for a subtle coconut hint.
- Lime Juice & Zest: Fresh is best! Bottled juice won’t provide the same bright flavor.
- All-Purpose Flour: You can use a 1:1 gluten-free baking blend if you need a gluten-free cake.
- Baking Powder & Baking Soda: Ensure these are fresh for proper rising.
- Granulated Sugar: Sweetens the cake and helps with browning.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup melted coconut oil
- 2 large eggs
- ¾ cup milk (dairy or non-dairy such as almond or soy milk)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal. This ensures your cake doesn’t stick and bakes evenly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This dry mixture forms the foundation of your cake recipes without butter.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, melted coconut oil, eggs, milk, fresh lime juice, and lime zest. Whisk until everything is well combined and the sugar starts to dissolve. This vibrant mixture will give your cake its distinctive flavor.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough cake; a few lumps are okay.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
6. Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, if you desire, whisk together powdered sugar and lime juice for a simple glaze. Drizzle the glaze over the cooled cake.
Variation Ideas
- Add a handful of shredded coconut to the batter for extra coconut flavor.
- Fold in a cup of fresh blueberries for a fruity twist.
- Substitute orange or lemon zest and juice for a different citrus profile.
- Top with fresh berries and a dollop of whipped coconut cream for a more elegant dessert.
Storage Instructions
Store leftover Coconut Oil and Lime Cake at room temperature in an airtight container for up to 3 days. If you’ve used a glaze, storing it in the refrigerator might prolong its freshness for an additional day. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend.
Why is coconut oil used instead of butter?
This recipe is specifically designed for cake recipes without butter, offering a tender crumb and a delicate flavor that complements the lime.
Can I use bottled lime juice?
Fresh lime juice is highly recommended for the best flavor; bottled juice can taste artificial.
How do I know if my cake is fully baked?
Insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is ready.
Can I make this into cupcakes?
Yes, divide the batter into a 12-cup muffin tin lined with paper cups and bake for 18-22 minutes.
My cake stuck to the pan, what went wrong?
Ensure you thoroughly grease and flour your pan, or use parchment paper, especially for the bottom.