Gluten and Dairy Free Tropical Cake

serves / makes 8
55 prep time
55 mins cooking time


I have a massive food cupboard full of everything gluten and dairy free you can imagine. I buy things and then forget about them so I like to have a good root around in the cupboard for recipe inspiration. The tropical cake came from one of those situations where I bought a packet of dried mango and pineapple and then squirrelled it away.

I decided it would make a tropical cake topped with zesty lime icing, perfect for summer. I used a 6″ deep cake tin to make this cake but it is pretty tall so you could easily make a shallower cake in an 8″ pan just watch the cooking time.




For the cake:

  • 225g dairy free spread
  • 225g caster sugar
  • 4 eggs
  • 250g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • zest of 1 lime
  • 75g dried mango, finely chopped
  • 75g dried pineapple, finely chopped

For the icing:

  • 100g icing sugar
  • 5 tablespoons lime juice
  • zest of 1 lime, for decoration


  1. Preheat the oven to 180 oC
  2. Cream together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour, xanthan gum, lime zest, mango and pineapple
  5. Grease and line a deep 6″ round cake tin
  6. Pour in the cake batter
  7. Bake in the centre of the oven for 55 minutes
  8. Remove from the oven and cake tin
  9. Allow to cool completely
  10. Mix together the icing sugar and lime juice
  11. Spread over the cake mix and sprinkle the lime zest on top

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