My mom and I created this recipe to celebrate my Birthday. All the flavor of my favorite Key Lime pie in a moist and delicious bundt cake. I have provided allergy friendly substitute recommendations for you! Full recipe below the video. Please note that this recips is for a small bundt cake - if you would like a large bundt, simply double the ingredients (bake time may be longer).
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Servings
12
Prep Time
10
Cook Time
55
Ingredients
CAKE
1 box Better Batter Gluten Free yellow cake mix
1 15oz can white beans, undrained OR 4 large eggs, beaten
1/4 c key lime juice
3/4 c water
FROSTING
12 oz can of condensed milk OR cream of coconut*
1/4 c key lime juice
zest of 1 key lime or 1/2 regular lime
roughly 1-2 lb powdered sugar
GARNISH (optional)
crushed gf graham crackers
sliced limes and additional lime zest
Brand/Allergen recommendations
cream of coconut: Coco Loco (not sponsored)
Instructions
Preheat oven to 350F. Grease a bundt pan.
In a blender, combine undrained white beans or eggs 1/4 c key lime juice, and water. Blend until smooth. Place the yellow cake mix into a mixing bowl. Pour the bean puree into the cake mix and stir until combined. Pour into prepared pan, and bake in preheated oven for 50-60 minutes, or until a sharp edge inserted into the center of the cake comes out clean, and the edges pull away slightly from the pan. Set aside to cool.
Meanwhile make the Frosting: Combine the condensed milk or cream of coconut, lime juice and zest, and powdered sugar, until desired thickness is obtained.
Unmold the cake onto a plate, top with the frosting, and garnish as desired.
Better Batter Gluten Free Flour
1885 E Pleasant Valley Blvd Altoona PA 16602
+1-814-946-0958