Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ciambella al Lime Senza Glutine e Lattosio

Gluten-Free and Dairy-Free Lime Bundt Cake

Name: Gluten-Free and Dairy-Free Lime Bundt Cake
Total time: 3300 s
Yield: 12 servings
Ingredients: 3/4 cup rice flour (100 grams); 3/4 cup quinoa flour (90 grams); 2/3 cup cornstarch (85 grams); 1 tablespoon baking powder (15 grams); 3/4 cup plant-based milk, I used almond milk (200 ml); 1/4 cup lime-flavored powdered gelatin (30 grams); 1/2 cup granulated sugar (100 grams); 1/2 cup vegetable oil (120 grams); 3 eggs; 1 lime, zested and juiced; 1 cup lime curd (250 grams) – see recipe link, substitute lime for lemon; Zest of 1 lime, for garnish

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

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.

Dolce per Amore @dolceperamore

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Ingredients

55 minutes

12 servings

Dry Ingredients
3/4 cuprice flour (100 grams)
3/4 cupquinoa flour (90 grams)
2/3 cupcornstarch (85 grams)
1 tablespoonbaking powder (15 grams)
Wet Ingredients
3/4 cupplant-based milk, I used almond milk (200 ml)
1/4 cuplime-flavored powdered gelatin (30 grams)
1/2 cupgranulated sugar (100 grams)
1/2 cupvegetable oil (120 grams)
3eggs
1lime, zested and juiced
For the topping
1 cuplime curd (250 grams) – see recipe link, substitute lime for lemon
Biscotti Margherita alla Crema di Limone 🌼
Zest of 1 lime, for garnish

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Steps

55 minutes

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.

Biscotti Margherita alla Crema di Limone 🌼
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.

Linked Recipes

Biscotti Margherita alla Crema di Limone 🌼

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Cooksnaps

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Dolce per Amore @dolceperamore

Published in the US on July 05, 2026 14:02

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)