Cauldron

Gluten Free Vegan Lime & Coconut Mini Loaves

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

  1. Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.

  2. 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).

  3. To the bowl, add the crumbled Cauldron Authentic Tofu, the coconut, lime juice and lime zest. Mix to combine. 

  4. Next, add the flour and baking powder and mix to combine. Slowly add the soy milk mixing to prevent lumps.

  5. Line the bases of a 14 hole mini loaf tin with strips of baking paper. 

  6. Divide the mix evenly between the tin.

  7. 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)

  1. Zest the limes and set the zest to one side to decorate.

  2. Place the icing sugar into a mixing bowl. Add the juice from the 2 limes and mix well.

  3. 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.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!