Gluten Free Vegan Lime & Coconut Mini Loaves

Name: Gluten Free Vegan Lime & Coconut Mini Loaves
Cook time: 30 min
Total time: 30 min
Yield: 14 servings
Ingredients: 100g Cauldron Authentic Tofu, crumbled; 100g plant butter, softened; 200g caster sugar; 50g unsweetened desiccated coconut; 1 unwaxed lime, zest and juice; 300g gluten free self-raising flour; 1 tsp. gluten free baking powder; 250ml soy milk; 2 unwaxed limes; 150g icing sugar; Coconut shavings

Indulgent? Yes. Gluten? No. Vegan? Yes. Easy to resist? Not at all. Made with Cauldron Authentic Tofu, these deliciously cakey, gluten-free Vegan Lime & Coconut Mini Loaves are perfect for afternoon tea and totally irresistible.

This recipe makes 14 mini loaves, so there are plenty to go round!

Serves 14

40 mins

Easy

Vegan

221 cals (per serving)

Gluten Free

Vibrant green background and serving board with six mini loaves topped with white icing and lime zest.

Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

For the mini loaves

100g Cauldron Authentic Tofu, crumbled
100g plant butter, softened
200g caster sugar
50g unsweetened desiccated coconut
1 unwaxed lime, zest and juice
300g gluten free self-raising flour
1 tsp. gluten free baking powder
250ml soy milk

To decorate (optional)

2 unwaxed limes
150g icing sugar
Coconut shavings

Our tip

If you don’t have a mini loaf tin use a muffin tin lined with cupcake cases.

This recipe also freezes well. But if you are freezing, freeze without the icing and defrost and decorate when needed.

Method:

For the mini loaves

Pre-heat the oven to 180^°C (fan)/ 200^°C electric/Gas Mark 6.
Place the plant butter and sugar into the bowl of a stand mixer, cream together using the beater attachment (alternatively use a bowl and wooden spoon).
To the bowl, add the crumbled Cauldron Authentic Tofu, the coconut, lime juice and lime zest. Mix to combine.
Next, add the flour and baking powder and mix to combine. Slowly add the soy milk mixing to prevent lumps.
Line the bases of a 14 hole mini loaf tin with strips of baking paper.
Divide the mix evenly between the tin.
Bake in a pre-heated oven for 30 minutes. Allow to cool slightly before lifting the mini loaves and placing on a cooling rack. Allow to cool completely.

To decorate (optional)

Zest the limes and set the zest to one side to decorate.
Place the icing sugar into a mixing bowl. Add the juice from the 2 limes and mix well.
Drizzle the mini loaves with icing and decorate with reserved lime zest and coconut shards.

Our tip

If you don’t have a mini loaf tin use a muffin tin lined with cupcake cases.

This recipe also freezes well. But if you are freezing, freeze without the icing and defrost and decorate when needed.

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