Mile High Flourless Key Lime Cake

by Pamela

Mile High Flourless Key Lime Cake

How could you possibly resist running your finger through this mountain of meringue that sits atop this key lime cake? I dare you to try it. It’s just not possible. While key lime cake might not be as popular as key lime pie, this cake is has the same familiar tang and sweetness while being gluten free too.

A few years ago, I made a flourless orange cake recipe that was a big hit. Not so much that it was gluten free, but for the intense orange flavor that it had. Since I had a whole bag of fresh key limes, and I detest key lime pie, I immediately thought I’d use them to make a flourless key lime cake. Because as much as I don’t like the gel center of the key lime pie I LOVE a good cake.

Gluten Free Key Lime Cake

While this cake gets a good boost of lime flavor from the limes that are in the cake (yes, the cake uses whole limes), the lime flavor gets amped up 1000 times from the key lime syrup that gets drizzled over the entire cake. And then that syrup gets all soaked up by that cake to give you an intense key lime flavor with every bite.

And how could you have key lime anything without a mile high pouf of meringue? That would just be criminal to leave that out. So I whipped those egg whites super high and then got to use one of my favorite kitchen tools – the torch. Mind you, I don’t use one of those wimpy kitchen torches either. Those things are a waste. Nope. I use a plumbers torch from Home Depot. Why do I use that instead of the kitchen gadget? First, the plumbers torch is a serious piece of equipment (my first kitchen torch never worked right). It’s got substantial weight to it and you can really control the flame size. Secondly, it costs about half as much as the kitchen model. And there’s no fiddling with butane to refill it. When your propane tank runs out (which will take a LOT of torched pastries) you can just buy a new one for about five or six bucks.

Gluten Free Key Lime Cake

So if you think gluten free desserts don’t taste good or look drab and dull, wait until you unveil this key lime cake. No one is going to think it’s blah or boring. They’re going to think you’re a master at baking. You don’t have to tell them how easy, or fun, it is to make this cake.

Mile High Flourless Key Lime Cake
Prep time
Cook time
Total time
Mile high key lime cake is gluten free and everything you love about key lime pie in a cake. Tangy lime and meringue is as pretty as it is delicious.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • For Key Lime Cake
  • 8 Key Limes (thoroughly washed)
  • 6 Eggs
  • 8.78 Ounces Almond Flour
  • 8.78 Ounces Superfine Sugar (see notes below recipe)
  • 1 Teaspoon Double Acting Baking Powder
  • Butter (for coating the pan)
  • Gluten Free Flour (for dusting pan)
  • For Syrup
  • 1 Cup Sugar
  • ½ Cup Key Lime Juice
  • For Meringue
  • 4 Large Egg Whites (at room temperature)
  • ¼ Teaspoon Cream of Tartar
  • ½ Cup Sugar
  1. For Key Lime Cake
  2. Cover key limes in a medium-sized pot with water. Bring to a boil, place the lid on the pot and lower heat to a simmer, and simmer for 45 minutes.
  3. Remove the limes from the water, allow to cool, cut open, remove and throw out any seeds.
  4. Once cool, roughly chop up limes, including the rind.
  5. Preheat oven to 375 degrees Farenheit.
  6. Butter and flour a 9 inch springform pan. This batter is really wet, so make sure that your springform pan forms a tight seal. To be safe, I still folded foil underneath and up the sides.
  7. Add the limes and eggs to your food processor and purée .
  8. Thoroughly mix together the almond flour, superfine sugar and baking powder in a large mixing bowl.
  9. Gradually add the egg-lime mixture, to the dry ingredients, whisking to combine.
  10. Scrape all of the batter into the prepared pan and bake for 45 minutes to 1 hour; the cake is done when it’s a deep golden brown, pulls slightly away from the sides, and the top springs back when touched. If cake is still very wet, cook a little longer.
  11. Cool completely in the pan before gently removing the sides of the pan.
  12. Using a wooden skewer, poke holes all over the top of the cake. (This is to help the syrup soak in better.)
  13. For Syrup
  14. Add sugar and lime juice to small saucepan and heat over medium heat.
  15. Stir from time to time and cook for 10 minutes. You'll notice that the liquid has thickened up.
  16. Remove from heat and let cool until syrup is just warm.
  17. Once warm, slowly pour syrup over top of cake. You may need to push the syrup around a bit to help it soak in.
  18. Let cake sit to allow syrup to completely soak the cake.
  19. For Meringue
  20. Add whites and cream of tartar to bowl of mixer.
  21. Beat whites until soft peaks form. (That's when you remove the whisk from the whites the tip bends over right away.)
  22. Begin beating again and slowly add sugar to whites.
  23. Beat until stiff peaks form.
  24. Scoop meringue onto top of cake and mound into a large peak with rough sides.
  25. With your torch, sear the rough edges.
  26. *If you don't have a torch you can evenly spread the the meringue with little peaks and slide it under your broiler for a couple of minutes, but keep your eye on it. The meringue will burn very quickly under the broiler.
To make superfine sugar, just measure out the same amount of granulated sugar. Pulse in the food processor until sugar grains are much finer. Do not process it into powder


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Maureen | Orgasmic Chef June 21, 2015 at 1:19 am

I’ve never seen so much meringue on a cake before. I’m dying to try this.

Pamela June 21, 2015 at 5:39 pm

Meringue + Cake = SWOON! It’s better than frosting Maureen.

georgie June 19, 2015 at 6:38 pm


Pamela June 20, 2015 at 8:39 am

Wait until you taste it Georgie! 🙂

Sippitysup June 19, 2015 at 9:54 am

That looks more like a mile and half to me! GREG

Pamela June 20, 2015 at 8:39 am

It is about a mile and half tall Greg…but I thought mile had a nicer ring to it. 😉

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