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    Home / Desserts / Pies & Tarts
    5 from 17 reviews

    How to Make Vegan Key Lime Pie

    By Alanna Taylor-Tobin on Mar 14, 2021 (updated Jan 9, 2023) / 37 Comments Jump to Recipe

    Vegan key lime pie that's entirely grain-free, paleo-friendly, and refined sugar-free bursting with the flavors of bright citrus and luscious coconut.

    This healthy key lime pie recipe comes together with minimal effort, no baking required!

    slice of vegan key lime pie, side angle

    Key lime pie is divine any time of year, but I especially appreciate it during winter and early spring, when I'm craving fruit desserts but there's still not much in season in California. Enter lime pie, with its bright hue and sunny taste chasing away the dregs of winter. Macadamia nuts, cashews, and coconut all whisper of tropical vacations and sunny beaches.

    whole vegan key lime pie, from above

    After I shared this no-bake lemon tart several years ago, I immediately started plotting a coconut-lime version of it. It was worth the wait! So today I present to you this vegan key lime pie recipe accented with a toasted coconut crust, a coconut-cashew key lime filling, and a coconut yogurt topping. It's tangy, creamy, bright, and so satisfying. I hope you love it as much as we do!

    Find more healthy no-bake dessert recipes here!

    paleo key lime pie ingredients
    INGREDIENTS: water / coconut water, maple syrup, pecans, shredded coconut, vanilla, cinnamon, cashews, macadamias, salt, lime juice, lime zest

    Vegan Key Lime Pie Ingredients & Substitution Suggestions

    No-Bake Coconut-Macadamia Crust

    I make this pie with a nut crust to keep it simple, vegan, and paleo. For a more traditional key lime pie, use my homemade gluten-free graham cracker crust. My almond flour tart crust recipe would also work.

    • Pecans, macadamia nuts, and toasted coconut form the base of the crust. But you can use any nuts you like: cashews, pistachios, almonds, brazil nuts, or anything else you have on hand. I left the nuts raw for a more neutral flavor, but you can use toasted nuts if you prefer. I do like the caramel notes toasted coconut lends the crust.
    • Maple syrup holds the crust together. You could use another liquid sweetener, such as honey, agave, or date syrup.
    • Vanilla, cinnamon, and salt add addictive flavor and a graham cracker vibe. I struggled to not eat all the crust straight from the food processor because it tastes like the most divine macaroons ever.

    "Key" Lime Pie Filling

    • As I explain below, I use regular limes here, which are easier to find than key limes. Look for limes that have thin, shiny skin and are more yellow than green – the cue for ripe limes with copious juice. That said, you could make this pie with any citrus fruits. I'm currently dreaming of a tangerine vanilla version! Zest the limes first with a microplane, then juice them.
    • Soaked cashews add body. You can either soak the cashews in cool water for 4-8 hours, or do a quick soak with boiling water for 1-2 hours. I wouldn't recommend subbing a different nut for the cashews, as cashews have a uniquely silky texture and neutral flavor when pureed. But you could use an equal amount of raw cashew butter by weight.
    • Maple syrup adds sweetness. I prefer a lighter maple syrup for a more neutral flavor. Or try another liquid sweetener such as agave or honey. Both are sweeter than maple, so start with half the amount and add more to your taste.
    • Coconut water (or water) adds moisture. I love the depth of flavor and natural sweetness that coconut water adds here. But if you don't have any on hand, use regular water (preferably filtered) and add a little more sweetener to your taste.
    • Vanilla and salt sharpen the flavors.
    • Coconut oil sets the filling as it hardens in the fridge. I like the flavor of raw extra-virgin coconut oil, but you could use refined coconut oil if you want less coconut flavor. Or you could try palm oil; just make sure it isn't red or it will turn the filling brown. I add just enough coconut oil to give a soft set to the filling, which continues to firm after a day or two in the fridge. If you want it to firm up more quickly, add 2 more tablespoons of coconut oil to the filling.

    How to Make Vegan Key Lime Pie

    crust ingredients in food processor
    Step 1: Combine the nuts, coconut, salt, and cinnamon in the bowl of a food processor or blender. 
    ground nuts for crust in food processor
    Step 2: Pulse until the nuts are finely chopped.
    crust crumbles in pie pan
    Step 3: Add the maple syrup and vanilla and pulse until clumpy. 
    crust shaped in pie pan
    Step 4: Press into a lightly-oiled pie plate or loose-bottom tart pan. Flute the crust if you like, but don't press the crust over the lip of the pan or it will be harder to remove when sliced. 
    vegan key lime pie filling ingredients in blender
    Step 5: Combine the soaked cashews, lime zest and juice, maple syrup, coconut water, vanilla, and salt in the bowl of a high-speed blender or food processor. 
    healthy key lime pie filling poured into crust
    Step 6: Blend on high until very creamy, then blend in the melted coconut oil. Pour into the pan. 
    healthy key lime pie chilled and garnished, sliced, side angle
    Step 7: Chill the pie until firm enough to slice, 4-8 hours or overnight. Or freeze until firm, about 1 hour. Garnish with coconut yogurt or whipped coconut cream, lime slices, macadamia nuts, and toasted coconut if you like. 
    overhead of sliced pie on white plaster background

    Key Lime Pie Origins

    Key lime pie dates back to the 1930s where it was said to have been invented by the maker of sweetened condensed milk. Traditional key lime pie is typically formed in a graham cracker crust. The filling consists of raw egg yolks beaten with key lime juice and sweetened condensed milk. The acids in the lime juice go to work on the proteins in the eggs and milk to firm up the filling to a sliceable consistency.

    While I love a classic key lime pie, the idea of eating raw eggs always puts me off. Plus it's loaded with refined sugar, which I'm trying to limit.

    In my healthy key lime pie recipe, whole food ingredients stand in. Ground nuts and coconut form the crust with a touch of maple syrup. Soaked cashews and extra-virgin coconut oil give the filling body loaded with healthy fats.

    slices of paleo key lime pie on a plate

    Key Lime Substitute

    Can you make key lime pie with regular limes? Yes you can! Traditional key lime pie is made with a variety of limes called key limes, which are very small and not readily available in many parts of the US and the world. But key lime pie has become the ubiquitous term for any lime pie, regardless of what kind of limes went into it.

    Key limes are more yellow in hue, and they're said to be more aromatic than the larger, deep-green limes that are more common. If you're lucky enough to find some key limes and you use them to make this pie, please let me know how it is!

    close-up of dairy-free key lime pie slices on a plate

    No-Bake Key Lime Pie

    No oven? No problem! This raw key lime pie recipe doesn't require any baking aside from toasting the coconut, which is optional, and you can have it whipped up in under an hour. It benefits from setting in the fridge for several hours, but you can also pop it in the freezer to speed this up. Or if you're really in a hurry, shape the pie in individual cups or jars, that way it won't matter if the filling is too soft to slice.

    slices of coconut key lime pie in a pie plate, with plates and limes around

    Healthy Key Lime Pie

    This paleo key lime pie is full of satiating healthy fats and fiber from nuts and coconut. Plus it's loaded with vitamin C from fresh lime juice and zest. Though healthier than it's traditional key lime counterpart, it tastes rich and decadent with a refreshing tartness that makes your toes curl.

    Bite into a slice of this vegan paleo key lime pie and enjoy the luscious coconut filling bursting with bright citrus. Sink your teeth into the nutty crust kissed with warmth and sweetness. Cool coconut topping smooths out the edges.

    Any way you slice it, this vegan key lime pie is a dessert that everyone will love.

    slice of raw key lime pie on a plate with a bite taken out

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan key lime pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

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    4.95 from 17 reviews

    How to Make Vegan Key Lime Pie

    Print Recipe Pin Recipe
    Vegan key lime pie that's entirely grain-free, paleo-friendly, and refined sugar-free bursting with the flavors of bright citrus and luscious coconut. This pie takes only 30 minutes of active time to make; give yourself at least one hour to soak the cashews and 4 hours to chill the pie (or an hour in the freezer).
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Total: 30 minutes minutes
    Servings: 12 small but rich servings

    Ingredients

    CRUST:

    • 1 cup (130 g) raw or lightly toasted macadamia nuts (or other nuts)
    • 1 cup (110 g) raw or lightly toasted pecans (or other nuts)
    • 1 cup (70 g) raw or lightly toasted unsweetened shredded coconut
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon fine sea salt
    • 2 tablespoons maple syrup (30 ml)
    • spray oil, for the pan

    FILLING:

    • 1 ¾ cups (230 g) raw cashews, soaked in cool water for 4-12 hours or covered in boiling water and soaked 1-2 hours
    • zest from 5-6 large limes (2 tablespoons lightly packed)
    • ½ cup + 2 tablespoons (145 ml) lime juice (from 5-6 large limes)
    • ½ cup + 2 tablespoons coconut water (or use filtered water and add more maple syrup to taste)
    • ½ cup (120 ml) maple syrup (preferably light in color)
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon fine sea salt
    • ½ cup + 2 tablespoons melted and cooled extra-virgin coconut oil (125g) (increase to ¾ cup / 180 g if serving right away so it sets up faster)

    FOR SERVING (OPTIONAL):

    • whipped coconut cream or thick coconut yogurt (see note)
    • lime slices
    • toasted coconut
    • macadamia nuts
    Prevent your screen from going dark

    Equipment

    • food processor
    • high-speed blender

    Instructions

    CRUST:

    • In the bowl of a food processor, pulse the macadamia nuts, pecans, coconut, cinnamon, and salt until finely ground. Take care not to over-process or the mixture will turn to nut butter.
    • Drizzle in the maple syrup and vanilla and pulse until the mixture clumps together.
    • Use moistened fingers to press the crust into the sides, then the bottom, of a lightly oiled 9-inch pie pan or loose-bottom tart pan. Chill while you make the filling

    FILLING:

    • Rinse and drain the cashews and place them in the bowl of a high-speed blender with the lime zest and juice, coconut water, maple syrup, vanilla, and salt. Blend on low, gradually increasing to high until silky smooth, 2-3 minutes, scraping down the sides of the blender as needed.
    • Add the melted coconut oil and blend until just combined. Taste, adding more sweetener if you feel the filling needs it. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).

    Notes

    Do-ahead:
    This pie keeps beautifully for up to 3 days, so feel free to make it ahead.
    I find it easiest to make the crust in a food processor and the filling in a blender. But you can make both components in either if you prefer. If using a food processor for the filling, add the coconut water after you’ve pureed the cashew-lime-maple mixture so it doesn’t splash everywhere.
    For an extra-green pie, add 1-3 teaspoons of matcha green tea powder until you like the color. Or add spirulina, chlorella, or a handful of spinach leaves.
    I used thick coconut yogurt to top this pie. The brands Culina, Coyo, and Cocojune all work well for this, though Culina is thick enough to pipe. Alternatively, make whipped coconut cream by chilling a can of coconut cream for several hours or overnight. Open the can without tilting or shaking, and remove the thick coconut cream from the top, discarding the liquid. Whip on high until thickened, then sweeten to taste with a little maple syrup and a splash of vanilla.
    Nutritional values are for 1 of 12 servings.

    Nutrition

    Calories: 421kcalCarbohydrates: 23gProtein: 6gFat: 37gSaturated Fat: 16gSodium: 66mgPotassium: 316mgFiber: 4gSugar: 13gVitamin A: 10IUVitamin C: 4mgCalcium: 47mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    sliced vegan key lime pie in a pie plate on a gray plaster surface

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    Reader Interactions

    Comments

    1. Marlene says

      March 14, 2021 at 12:08 pm

      Sounds wonderful! So glad you give us recipes with no processed sugar, vegan, etc. Thx 😊
      Question: I can't have cashews. Tho your (awesome!) crust suggests alternative nuts, the filling doesn't. Can you suggest a substitute for the cashews? Maybe marine collagen (vs bovine gelatin) to thicken the filling? When I find some key limes I'll make this and experiment. I'll update the review then. Thank you 😘

      Reply
      • Alanna says

        March 15, 2021 at 10:04 am

        Hm, that's a great question. I wonder if coconut butter (different from oil) could work if replaced by weight? I think it would add the bulk that would be missing from the cashews. Would that work for you? Macadamia butter could work too if you can find it!

        Reply
        • Marlene says

          March 15, 2021 at 2:05 pm

          Sounds great Alanna, thx. I hadn't thought about the "bulk"... For that matter could I sub raw almonds? I'm lucky enough here in Sonoma County to get bulk raw almonds from my farmers market! Don't want to rob the key lime flavor either. Might try 1/2 coconut butter and 1/2 raw soaked almonds. When I get some key limes I'll try it out and let you know. Thank you for your helpful advice ☺️

          Reply
          • Alanna says

            March 15, 2021 at 2:13 pm

            You could try soaked raw almonds, the only thing is that they're more fibrous than cashews, so the texture might not be as creamy-smooth. I was thinking that if you started with nut butter, you might be a smoother texture. But if you try soaked almonds (or half soaked almonds, half coconut butter) I'd recommend peeling the almonds first. You'll have to dunk them in boiling water first so they won't technically be raw at that point (but neither are cashews!) I have some info on how to blanch almonds in this post. :)

            Reply
            • Marlene says

              March 17, 2021 at 10:47 am

              Thank you so much for all your very helpful tips! Looking for key limes (Trader Joe's?) When I find em I'll do the 1/2 coconut butter and 1/2 almond butter or else macadamia. Thx for the info. I'll update then. 🥰

        • Leandra says

          May 30, 2021 at 2:40 pm

          I haven't tried it yet for a key lime pie but I use coconut milk / cream to make vegan custards like pumpkin pie, quiche, etc. It works super well. I like them better then with heavy cream.

          Though does require baking in those cases.

          Reply
    2. John P Schindler says

      March 17, 2021 at 11:45 am

      I suggest Pignoli cream from pine nuts, much easier to work with than Cashews (no soaking, & no Vita Mix needed), and economic in bulk at Costco, etc. Use one and a half cups of pine nuts and one cup of hot water in a blender or food processor and blend until frothy (4 minutes). Remember to vent the blender or food processor to release the air pressure while blending (hot water can explode when aagitated) if you can't vent your appliance, then let it cool, but otherwise no soaking is needed. Once I saw how easy this was, I gave up on Cashews altogether for a cream substitute.

      Reply
      • Alanna says

        March 17, 2021 at 9:42 pm

        I always forget about pine nuts as an option - that's brilliant! Thanks so much for the tip.

        Reply
      • Liz says

        March 27, 2023 at 11:54 pm

        Thank you for this suggestion!! It was a challenge the find raw cashews at my stores but I was able to find pine nuts and they worked well! Blending for 4 minutes made them perfect consistency!

        Reply
        • Alanna Taylor-Tobin says

          March 28, 2023 at 3:23 pm

          Oh that's great to know that pine nuts will work instead of cashews, brilliant. Thanks so much for the note!

          Reply
    3. Sonia says

      March 24, 2021 at 10:50 pm

      Hi. I have an intolerance to coconut do do you have an alternative suggestion to coconut oil please. Thanks

      Reply
      • Alanna says

        March 25, 2021 at 9:49 am

        The coconut oil is what sets the pie since it's solid when chilled. You could try palm oil. Or cacao butter, though it will have a white chocolate flavor, and I think you'd want to use a little less of it since it's firmer when chilled. Let me know if you experiment!

        Reply
    4. BakernBerner says

      April 03, 2021 at 4:08 am

      Very yummy! And fast and easy other than zesting and juicing the limes. I used thai limes which are so small, so it took 12! All other ingredients used were exactly as written and used coconut water from a can of coconut cream plus half water.

      Reply
      • Alanna says

        April 03, 2021 at 4:06 pm

        I'm so glad you like it! Thanks for the rating and note, and for sharing the slight ingredient changes - those are brilliant!

        Reply
    5. Trish says

      April 16, 2021 at 5:14 pm

      I agree with the last comment - yummy and quick except for zesting the limes. I even brought limes back from FL just for this recipe! It seemed to improve in flavor when made ahead. I think for a different and quicker take I’d use gf graham crackers and put the filling in small glass containers. It’s fun to see how your dietary changes are affecting the recipes you develop. Keep up the good work!

      Reply
      • Alanna says

        April 17, 2021 at 1:10 pm

        I'm so impressed that you schlepped limes all the way from Florida to make this! I love the idea of making mini version in jars with graham crackers - yum!!

        Reply
    6. Shannon says

      June 26, 2021 at 12:08 pm

      Could you update the recipe to include active and inactive time. When I found this recipe off google it says it only take 30 minutes.
      Maybe find a way to represent the set up time and and the soaking time?

      Reply
      • Alanna says

        July 03, 2021 at 7:09 pm

        Hey, that's strange. When I look at the recipe in Google (by searching "vegan key lime pie") it's showing 1 hour 30 minutes. But I'm sorry for the mix-up! I just edited the time to include soaking the cashews. It may take Google a minute to crawl the recipe and pick up the new time. Thanks for the catch, and please let me know if you try the recipe!

        Reply
    7. Diana Le Deunff says

      December 29, 2021 at 3:31 am

      This key lime tart is exemplary in taste and appearance. I baked a vegan shortbread crust which was divine with the filling. Our vegan friends were blown away with this dessert and said it was the best vegan dessert that they had ever eaten... Definitely a keeper and a pleaser. Thank you SO much for sharing this phenomenal dessert. Wishing you all the very best in the New Year....!

      Reply
      • Alanna says

        December 31, 2021 at 3:31 pm

        I'm so glad the pie was a hit! All the best in the new year to you too!

        Reply
    8. Ceci says

      December 29, 2021 at 10:52 am

      Tastes good and is silky smooth! I followed the recipe to a T but mine didn't really slice well. It stood up but wasn't really firm to slice. Suggestions for next time besides cutting the amount of liquid?

      Reply
      • Alanna says

        December 31, 2021 at 3:30 pm

        I'm glad you liked the texture and flavor, but I'm sorry to hear that the pie wasn't firm enough to slice. Aside for decreasing the liquid, you could try adding a couple more tablespoons of coconut oil. The coconut oil solidifies in the fridge and helps it firm up. Please let me know if you give it another try!

        Reply
    9. Solange says

      July 15, 2022 at 4:20 pm

      What may work as a traditional graham cracker crust for this summertime beauty?

      Reply
      • Alanna Taylor-Tobin says

        July 16, 2022 at 9:33 pm

        Great question! This would be dreamy in my homemade GF graham cracker crust. Please let me know if you try it!

        Reply
    10. Mia says

      August 26, 2022 at 9:48 am

      First of all, this is SO good. Unfortunately, I had to make it almost a week prior to serving - how well will this freeze?

      Reply
    11. Sheryl says

      October 22, 2022 at 10:00 am

      Delicious and visually gorgeous! May I ask what the decorations you used on top where? I see toasted macademia nuts, lime zest and slices but what are the small white spheres? Thank you!

      Reply
      • Alanna Taylor-Tobin says

        October 22, 2022 at 3:44 pm

        Thank you so much Sheryl! Those white spheres are actually Culina coconut yogurt (which is very firm) piped on top with a plain tip. :)

        Reply
    12. Wanda says

      March 27, 2023 at 5:54 pm

      This looks so yummy. My list of your recipes to bake is growing longer and longer. LOL

      I’m looking to bake a compromise key lime pie for Easter. Would the crust get soggy with a traditional key lime filling?

      I’d love to try this recipe with the filling after the holiday, but the rest of my family isn’t ready to go dairy free. LOL

      Reply
      • Alanna Taylor-Tobin says

        March 27, 2023 at 6:33 pm

        Haha - compromise key lime pie - I love it!

        Hm I'm not sure how this crust would work with a more traditional filling. I'm worried that it might not hold its shape as well with a looser filling. But it's worth a try and would still be delicious regardless!

        Alternatively you could make my GF tart crust or GF graham cracker crust.

        Please let me know what you try!

        Reply
    13. Kenzie says

      April 04, 2023 at 7:41 pm

      Such a nice recipe, made it for Passover, threw in two dates to the crust for an extra touch of sweet and binding (and no vanilla). Looks so amazing 💛 can’t wait to try it! I also “quick soaked” the cashews-that worked great!

      Reply
      • Alanna Taylor-Tobin says

        April 04, 2023 at 8:54 pm

        Aw thanks for trying my recipe, and for the sweet note. Please let me know how it tastes when you try it. Chag Sameach!

        Reply
    14. Angie says

      August 01, 2023 at 8:45 am

      I made this recipe with your almond flour tart crust and it is everything I was hoping for! Absolutely delicious! I will definitely make this again. Thank you for the wonderful recipe!

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2023 at 10:49 pm

        Oh I'm so glad it was a hit. Thanks so much for the sweet note!!

        Reply
    15. Heather Lonko says

      September 16, 2023 at 2:22 pm

      Any idea if I can’t have nuts for the crust? I’d like something other than graham…I can eat sunflower seeds, pumpkin seeds, flax etc. I can also have coconut. Thank you! ☺️

      I have made this before my intolerance to nuts and it was absolutely delicious!

      Reply
      • Alanna Taylor-Tobin says

        September 16, 2023 at 2:33 pm

        Hi Heather,

        Very sorry to hear about the new nut intolerance, that must be really frustrating! I can really empathize with food sensitivities.

        I think you could do sunflower seeds and pumpkin seeds in place of the nuts in the crust here, and keep the shredded coconut and other ingredients.

        Are you able to eat the cashews in the filling?

        Please let me know what you try!
        -Alanna

        Reply
        • Heather Lonko says

          September 16, 2023 at 5:11 pm

          Oh no! I can’t have the cashews in the filling! Can I mix pumpkin and sunflower seeds instead? If so, would I soak them as well? Thanks for such a quick response! ☺️

          Reply
          • Alanna Taylor-Tobin says

            September 16, 2023 at 7:14 pm

            Ah got it. :( I suspect those seeds won't work well to replace the cashew, since the cashew is super smooth and creamy when blended, while those seeds are more fibrous.

            Clarifying question: do you need the recipe to be vegan? Because if not, this gluten-free lime tart might be easier to adapt to being nut-free since the filling is made with eggs, butter, sugar, and lime.

            If that doesn't work, I'm wondering whether coconut butter (sometimes labeled coconut manna) could work in the filling in place of the cashews.

            Let me know your thoughts and I'll be glad to help troubleshoot!

            -Alanna

            Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
✨swirled in a bowl of soup (curried carrot ginger🥕)
✨churned into crème fraîche ice cream
✨mashed into potatoes 
✨baked into GF chocolate Bundt cake

If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

#cremefraiche #glutenfreebaking
    It’s creme fraiche week here at TBG staring with It’s creme fraiche week here at TBG staring with this super-moist gluten-free chocolate Bundt cake. 🍫

There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

Creme fraiche adds bright notes and richness to this luscious cake. It’s fudgy and rich with a springy, tender crumb. 

A blend of flours (sweet rice, teff, and tapioca) makes it sneakily gluten-free. 

Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

#chocolatecakes #bundtcakes #glutenfreecakes

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