coconut lime berry cake

It’s heating up here in NYC and, if you follow me on Instagram, you know that I’ve been merrily eating my way through these early days of summer.


I’ve been using the extra eight blocks that I’m walking during my new commute as an excuse to eat copious amounts of ice cream. They’re not even normal portions, either. I’m going to start referring to them as “second dinner.” Eight blocks is enough to work off a second dinner made of ice cream. It’s a fact because I say it is. My pants are tight because the humidity shrinks them. Okay? Okay.

If you’re following me on Instagram you also know that the kit cats are having an insanely active summer full of snuggles, sitting in boxes, sleeping in boxes, sleeping on each other, sleeping on shoes and, when they’re feeling crazy, sleeping in bed.



Finally, if you’ve been watching me pig out on Instagram you know that I recently snapped a photo of this berry cake.
Vegan Coconut Lime Berry Cake
Berries and tomatoes are two of the absolute best things to come along with summertime. This cake is overflowing with blackberries and raspberries that are just as sweet as they are beautiful.


The hint of lime and coconut will
1. put that lime-in-the-coconut song in your head for days
2. make you very happy.

Make this cake. Follow me on Instagram. That is, unless you hate photos of cats. Do not follow me if you hate photos of cats.


Coconut Lime Berry Cake
Recipe adapted from Martha Stewart
Serves 12
Printable recipe


  • 3/4 cup plain or vanilla almond milk
  • 1 tablespoon distilled white vinegar
  • 3/4 cup vegan butter substitute, softened, plus more for baking dish
  • 1 3/4 cups plus 1 tablespoon all-purpose flour, plus more for baking dish
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup sweetened shredded coconut
  • 3/4 cup vegan refined sugar
  • 1 medium banana, mashed
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice
  • 3 cups mixed raspberries and blackberries (I used half of each. You can also substitute blueberries).
  • 3 tablespoons fresh squeezed orange juice.

Preheat your oven to 350 degrees Fahrenheit.

Stir together the almond milk and vinegar. Set aside.

Spread a thin layer of vegan butter substitute in a 9″ x 13″ baking dish, covering the bottom and sides.

Lightly sprinkle flour over the vegan butter.

In a large bowl, whisk together 1 3/4 cups of all-purpose flour, baking powder, baking soda, sea salt and coconut.

coconut flour
In a separate bowl, mix together the vegan butter substitute and refined sugar on low-medium speed.

Mix in the mashed banana and apple sauce.

Mix in the lime zest and lime juice.

Stir in the almond milk + vinegar combo.

Add the dry ingredients to the wet ingredients and mix until fully combined.

Pour the cake batter into the baking dish and smooth the top with a spoon or spatula.

In a medium bowl, stir together the remaining tablespoon of flour, 1 tablespoon of sugar, blackberries, raspberries and orange juice.

Sprinkle the berry mixture over top of the cake.

Bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly.

Berry Cake
Allow the cake to cool a bit before serving.

Once fully cooled, store the cake in refrigerator, covered, for up to 5 days.

19 thoughts on “coconut lime berry cake

  1. This looks delicious! However, “3/4 cup plain or vanilla almond milk” is listed twice. From reading the directions, I don’t think it should be.

  2. This cake was made for me! (note my blog title :) ) I bet the banana and apple sauce keep it nice and soft too.
    I’m always jealous of anyone in NYC.

  3. Do you think this recipe would work with Paleo-approved substitutes, like coconut/almond/arrowroot flour (alone or some combo of the 3), an alternative sweetener, and an alternate butter source?

    • Hi Krys,
      To be honest I’m not sure since I don’t have experience with those flours. However, the fruit is pretty heavy so you might want to reduce the amount in the recipe if you’re trying a lighter flour, just to be safe. I’m also not very familiar with Paleo, but you can probably substitute 1/2 cup agave for the sugar if that’s allowed. You can also try sweetening it up with bananas and coconut. Sorry I can’t help with the butter substitute, though. Maybe use coconut butter? I’m afraid to recommend anything since I’m probably only helping you to create a recipe for the worst cake in the history of cakes. Sorry :(

  4. Made this tonight without the lime (I didn’t happen to have it on hand). So, so good. My husband and I loved it. We will definitely make it again.

    • Hi Misti! I’m so glad you liked the cake! Thank you so much for taking the time to let me know :)

  5. Hey! I’m making this cake today to bringto afamily dinner, and just hav a couple substitution questions….can I sub coconut oil for the vegan butter? And snce its a coconut cake, can I sub coconut milk for the almond milk? If so, should it be canned or regular? Thanks! Can’t wait to impress all the nonvegans with this beautiful concoction!!!

    • Hi Carolyn,
      You can definitely sub coconut milk for the almond milk. I’d use the regular (not in a can) kind since this cake is already pretty dense. For the coconut oil, I haven’t tried it but I just read that you should be able to sub it using a straight 1:1 ratio. Good luck!

  6. Holy crap this cake was amazingly delicious!!!!! I ended up using coconut milk and 6 tbsp earth balance and 6 tbsp coconut oil. (I was scared to go all coconut oil, but next time I wil!!) I absolutely love impressing all the skeptical carnivores in my family (aka. Everyone but me and my man) with vegan amazingness like this beautious cake!!! Thank you thank you!

    • I am so happy that it turned out well!! Thank you for taking the time to let me know! It means a lot to me :)

  7. Pingback: (via coconut lime berry cake | the tolerant vegan) « We Live Social

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