When I was little, my favorite cake was lime cake. This is my own version of that cake.

It’s light, not to sweet, and so perfectly citrus-y.

You can add a layer of berry cream in between layers, and choose between cashew-lemon cream, or citrus glaze. They are both equally delicious! It looks beautiful when decorated with berries and/or flowers. Please note that not all 2 cakes are exactly the same; flowers may change.

INGREDIENTS | GF/DF

Almond flour, Coconut flour*, olive oil*, eggs*, coconut milk*, maple syrup*, lime juice*, lemon zest, sea salt, baking soda (aluminum-free)

Cashew cream: cashews*, water, maple syrup*, and lemon juice*

Glaze: Monkfruit powdered sugar, water + lemon juice.

*ORGANIC

SIZE:
6 inch: feeds 4-8 people
8 inch: feeds 8-12 people
If you would like a larger size, please contact us via email at hello@rawmonaskitchen.com

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We love making cakes and we believe all food can be made delicious AND nourishing - even cake! All our cakes are organic, free of gluten, refined sugar, starches and seed oils. Most of our cakes are dairy free except for our buttercream. For that, we use organic, grass-fed butter.

We only use almond and nut flours in our cakes. Why? Because sadly, most gluten free flours (like potato, white rice, and tapioca) are empty calories and raise your blood sugar significantly. However, almond and coconut are minimally processed and have a low glycemic index. We use maple syrup or coconut sugar to sweeten.