Site icon Melanie Voyer


Last week I received a fresh delivery including 2 new body wash fragrances from Le Petit Marseillais, (that both smell oh-so-amazing!) along with a beautiful wooden crate filled with juicy limes and mandarines! I’ve been wanting to do a citrus cake for a while and this was the perfect opportunity to come up with a healthier version of a lime cake drizzled with a mandarine glaze. After a few trials, a finally perfected this light, moist and citrusy treat that is really easy to whip up and pretty healthy for a cake recipe.  A perfect dessert for the whole family to enjoy or to impress your guests next time you are hosting! I will definitely have this on the table for Easter brunch this year!

yield: 1 bundt cake prep time: 15 minutes cook time: 60 minutes



  • 1 1/2 cups All-Purpose White Flour (I use Organic Unbleached )
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lime zest
  • 3/4 cup almond milk
  • 1/2 cup coconut oil, melted and cooled
  • 2 large eggs, slightly beaten
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon vanilla extract


  • 1 cup powdered sugar
  • 1 tablespoon almond milk
  • 3 tablespoons fresh mandarine juice


  1. Preheat oven to 350° F (325°F for convection) .
  2. Generously grease a bundt pan, dust it with flour & knock out any extra.
  3. In a large bowl, whisk together the flour, salt, and baking powder.
  4. In a small bowl, combine sugar & lime zest. Rub together with your fingers until fragrant. Whisk into the flour mixture &  set aside.
  5. In a separate bowl, combine the almond milk, coconut oil, eggs, lime juice and vanilla extract.
  6. Slowly add the wet ingredients to the dry ingredients. Stir until combined.
  7. Pour batter into prepared bundt pan.
  8. Bake for 40 minutes, or until toothpick comes out clean.
  9. Place the cake upside down on a cooling rack and let it cool for about 15 minutes before removing it from the mold. Loosen the sides of the cake with a knife. Carefully remove from the pan & let cool completely on wire rack.
  10. While the cake is cooling, make the mandarine glaze. In a small bowl, whisk together powdered sugar, almond milk and mandarine juice. Drizzle the glaze on the cooled cake.
  11. Cut into slices and Enjoy!


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You can find Le Petit Marseillais new body wash frangrances at your pharmcie. My favorite is the Mandarine & Lime, it smells really fresh & energising. These body washes are keeping my skin really soft and are Paraben free wich is a must when choosing any type of skincare & bodycare.

Recipe by Melanie Voyer | Photography by Vincent Di Placido.


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