Authentic home cooking from Italy, with US measurements. 
Gluten-Free and Dairy-Free Lime Bundt Cake
The original Brazilian recipe for lime cake with gelatin uses sweetened condensed milk and lime juice. For this dairy-free version, I use plant-based milk: I used almond milk, but coconut milk, oat milk, or any other plant-based milk you like will work. The lime-flavored powdered gelatin really enhances the flavor of the lime Bundt cake. The glaze, made with lime juice and cornstarch, is creamy and citrusy. The gluten-free flour mix includes rice flour, quinoa flour, and cornstarch. This is an adapted recipe from Chef Susan Martha of Amor pela Comida.
Gluten-Free and Dairy-Free Lime Bundt Cake
The original Brazilian recipe for lime cake with gelatin uses sweetened condensed milk and lime juice. For this dairy-free version, I use plant-based milk: I used almond milk, but coconut milk, oat milk, or any other plant-based milk you like will work. The lime-flavored powdered gelatin really enhances the flavor of the lime Bundt cake. The glaze, made with lime juice and cornstarch, is creamy and citrusy. The gluten-free flour mix includes rice flour, quinoa flour, and cornstarch. This is an adapted recipe from Chef Susan Martha of Amor pela Comida.
Open in Cookpad AppSteps
- 1
In a large bowl, combine and mix all the dry ingredients.
- 2
In a blender, combine 1/3 cup (100 ml) warmed almond milk (microwave to heat), add the lime gelatin, and blend for 1 minute. Add the remaining 1/3 cup (100 ml) plant-based milk and blend for another minute.
- 3
Add the rest of the wet ingredients in order: sugar, eggs, oil, and lime (zest and juice). Blend for 1 minute or until smooth.
- 4
Pour the milk mixture into the bowl with the flours and mix by hand with a whisk. Pour the batter into a greased and rice-floured silicone or metal Bundt pan. Bake at 350°F (180°C) for about 35 minutes.
- 5
Let the Bundt cake cool on a wire rack. Prepare the topping: make lime curd, substituting lime for lemon.
- 6
Spread the slightly warm lime curd over the cake and sprinkle with lime zest. Serve the Bundt cake or store in the fridge for up to 5 days.
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