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Coconut Lime Loaf [Vegan, Gluten-Free]

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Prior to my going vegan, my baking skills left a lot to be desired. While I was happy to experiment with cooking – a dash of this, a splash of that – I was little less free when it came to baked goods. After all, it’s a science, right? And I was pretty useless at science so it made sense that my cupcakes weren’t as fluffy as they could be and my brownies a little lack luster.

I’d accepted my fate as a below par baker and rallied on, comforting myself with stews and casseroles instead – because those I was good at.

Then came Veganism and out of the blue and quite literally overnight my baking abilities magically improved ten fold. I had a spring in my cruelty free step and all I wanted to do was get elbow deep in flour in my kitchen. I was reborn. A new woman. Even better – a new cook!

Suddenly baking made sense to me. Once I got rid of the eggs, butter and milk I was no longer constrained by quantities and measurements (How many eggs? Do what with the butter now?) and felt at ease to wing it – and best of all, not be afraid to fail.

I’m pretty sure it wasn’t a baking miracle. Veganism gave me the confidence to trust in myself and that’s what gave me the belief in my baking. There’s no stopping me now.

Here’s a little something I created the other day when I was feeling the urge to get messy in the kitchen. It’s a delightful coconut lime loaf (okay, who am I kidding – it’s a cake in loaf form!) with a delectable lime icing topped with my most favorite baking ingredient…..desiccated coconut! Moist and sweet, this is the perfect slice to have with a cup of tea mid afternoon.

Surely, the ultimate indulgent pick me up!

Gluten-Free Coconut Lime Loaf [Vegan, Gluten-Free]


  • 2 cups organic gluten free flour
  • ½ cup unrefined granulated sugar
  • 1 ½ tsp bicarbonate of soda
  • 2 tsp baking powder
  • ¼ tsp pink Himalayan salt (or rock salt)
  • zest of 2 limes
  • ½ cup desiccated coconut
  • ½ cup unsweetened apple sauce
  • Juice 2 limes
  • ¼ cup olive oil
  • 1 tsp vanilla extract
  • 2 measures of cointreau (optional) or sub with plant milk or oil
  • ¼ cup coconut milk
  • ¼ cup unsweetened almond milk
  • 1 tsp cider vinegar
  • 1 tbsp flax seed meal

For the Frosting

  • 1 cup icing sugar (pref. unrefined)
  • Juice ½ lime
  • 1 cup desiccated coconut


  1. Pre-heat the oven to 175 degrees Celsius/350 degrees Fahrenheit.
  2. Place the tablespoon of flaxseed meal into a bowl and whisk with three tablespoons of water. Set aside.
  3. Sieve the flour, bicarbonate of soda, baking powder, salt and sugar in a large mixing bowl.
  4. Add the zest of two limes and the half cup of desiccated coconut and gently incorporate with a spatula.
  5. In a separate mixing bowl combine the apple sauce, lime juice, vanilla extract, cointreau and oil. Whisk together until everything is thoroughly combined.
  6. Combine the almond milk, coconut milk and cider vinegar in another smaller bowl and set aside. It may curdle a little – that’s fine.
  7. Make a well in the center of the flour and add all the liquid ingredients including the flaxseed meal, which should have absorbed the water by this stage and become jelly like.
  8. Gradually incorporate the dry ingredients into the wet using a spatula using a light folding action. Be sure to not overwork the mixture. When a thick batter has formed transfer to a prepared loaf tin (simply grease a tin with a little vegan margarine) and place in oven to bake for 40 minutes.
  9. Whilst it is in the oven make the icing by placing the icing sugar into a bowl and gradually add the lime juice until a thick paste is formed. You may need to stir it again before pouring onto the loaf.
  10. Remove the loaf from the oven and allow to cool for at least 15-20 minutes before attempting to remove it from the tin. When it has sufficiently cooled, carefully remove and place on a cooling rack covered with baking parchment to cool further.
  11. After the loaf has completely cooled pour over the icing allowing it to spill down the sides. Finally, sprinkle over the desiccated coconut and leave to set for an hour or so before slicing.





Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.



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17 comments on “Coconut Lime Loaf [Vegan, Gluten-Free]”

Click to add comment
Vandana Bali
3 Years Ago

Way too much sugar.

Anie Rinker
3 Years Ago

Lacey Dawn

John McArthur Jr.
3 Years Ago

You have gone Vegan?

Amber Lorna
3 Years Ago

Rickey Smith

Lisa Dempnock Maxfield
3 Years Ago

This looks SO good! I've bookmarked and will be baking this weekend, Yum!!

Typo Andrew
3 Years Ago

Valencia Can we please bake and sell it on etsy?

Craig Bunyan
3 Years Ago

That would taste lovely with a nice spread of butter

Amanda Colombani
3 Years Ago

Jay Elena

Carmen G Hernandez
3 Years Ago

For me!

Gina Marie Zirounis
3 Years Ago

Lucinda Taafe Krlich!


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