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VEGAN KEY LIME CAKE

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This richly flavored vegan key lime cake is ideal for a birthday or any special occasion. Light and fluffy key lime cake smothered in velvety key lime frosting.

INGREDIENTS

For the Key Lime Cake:
  • 1 and 3/4 cups (220g) All Purpose Flour
  • 1 cup (200g) Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup (80ml) Key Lime Juice* (see notes)
  • 2/3 cup (160ml) Soy Milk (or other non-dairy milk)
  • 1/3 cup (80ml) Vegetable Oil (I used olive oil)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract
  • 1 tsp Green Food Coloring (optional)
For the Key Lime Frosting:
  • 3 and a 3/4 cups (450g) Powdered (Confectioners) Sugar
  • 1/2 cup (112g) Vegan Butter or Margarine
  • 3 Tbsp Key Lime Juice* (see notes)
  • 1/2 tsp Green Food Coloring (optional)
INSTRUCTIONS
  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder and salt and mix together.
  3. Then squeeze the lime juice and add it to the mixing bowl along with the soy milk, vegetable oil, vinegar, vanilla extract and green food coloring (if using).
  4. Whisk it with a hand whisk until it’s well mixed and all the lumps are removed.
  5. Grease two 7 inch round cake tins with coconut oil and cut out two circles of parchment paper for the bottoms of the tins.
  6. Pour out the batter evenly between the two tins and place into the oven to bake for 30 minutes.
  7. After 30 minutes, check if they are ready by inserting a toothpick into the center of the cakes. If the toothpick comes out clean, then your cake is ready.
  8. Transfer the cakes from the cake tins to a wire cooling rack and allow to cool completely before frosting.
  9. Prepare your frosting by adding all the frosting ingredients to an electric mixer and beginning on slow speed, gradually increase speed until your frosting is smooth and creamy.
  10. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a little more lime juice. The consistency should be thick, but still spreadable.
  11. When your cakes are cooled, frost one layer and then add the other layer on top and frost the top and sides.
  12. Decorate with lime zest.

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Savanna Nader

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