The Foodie Teen’s Lime Cake with Coconut Yogurt drizzle & Fresh Berries

So what were you doing at 17?  Me, well least said on that matter is best. I can say though it was nothing really productive.  

Unlike this young woman who, when diagnosed with Celiac disease and a lot of food intolerances decided to take her healing into her own hands. So I am a great admirer of Alessandra, the Foodie Teen and have been following her blog for the past couple of years.  Not only is she a fantastic cook, writer, food blogger and food photographer, but she has recently had a cookbook published!!  Pretty awesome achievement at any age, pretty outstanding at 17!

Check out her latest recipe, LIME CAKE WITH COCONUT YOGURT DRIZZLE AND FRESH BERRIES and you will know exactly what I mean.


Source:The Foodie Teen, Lime Cake with Coconut Yogurt Drizzle and Fresh

Alessandra answers the question about when to eat this delicious cake –  breakfast!  As she says, ‘because we all know that if there’s fruit in it, it’s an acceptable breakfast food right?!’

So for the cake gather together

  • 200g almond flour (2 cups)
  • 2 tbsp arrowroot starch or tapioca starch
  • 2 tbsp coconut flour
  • 3 eggs, whisked
  • 125ml maple syrup (1/2 cup)
  • 125ml coconut oil, melted (1/2 cup)
  • a splash of vanilla extract
  • 80ml almond milk (1/3 cup)
  • 1 tsp baking soda
  • the juice and zest of two limes

Then head to the Foodie Teen for the instructions

Source: lime cake with coconut yogurt drizzle and fresh berries

Published by Wendy Hay

Blogging healthy fat laden primal/paleo, grain-free recipes at

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