Key Lime Cake
Prep time
Bake time
Total time
This recipe will make 1-9" x 9" layer cake OR 2- 8" layers OR 3- 7" layers.
The bake time on round cake pans may be slightly shorter, check cakes at 20 minutes
Makes 24 cupcakes~ check at 18 minutes
Serves: serves 12-15 ppl
  • For the Cake Batter:
  • Plant Milk 1 cup (240ml) * I use soy milk for best results
  • Key Lime Juice ½ cup (118ml)
  • Vegan Butter ½ cup (113g)
  • Vegetable Oil ¼ cup (60ml)
  • All Purpose Flour 3 cups (375g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon
  • Salt ½ teaspoon
  • Lime zest 1 teaspoon
  • Green food color 1 drop *optional
  • 1 Recipe 2 2 2 Cream Cheese Icing
  1. Grease and parchment line your cake pan(s) and preheat the oven to 350°F
  2. Prepare the cake batter:
  3. Melt the vegan butter and combine it with the vegetable oil
  4. Combine the soy milk with the lime juice
  5. In a large mixing bowl combine the flour, sugar, baking soda and salt and whisk together to incorporate all the ingredients very well.
  6. Add the all liquids: the plant milk with the juice and the melted vegan butter o& oil and whisk smooth.
  7. Add the lime zest & food color and whisk smooth
  8. Divide the batter evenly between your prepared pans.
  9. Bake immediately in a preheated 350°F oven for 25-30 minutes depending on the cake pans size and thickness of the layers, but always check at around 20 minutes
  10. (Loaves should take about 45 minutes but definitely check them at the 30 minute mark just to be sure, as all ovens bake differently.)
  11. I like to do the "toothpick" test to make sure there is no raw batter in the centers before taking them out
  12. Cool the cakes on a wire rack until you can safely touch them with your bare fingers and then flip them out of the pans carefully to cool the rest of the way.
  13. Prepare the 2 2 2 cream cheese icing according to the instructions on that recipe page, or build a layer cake as you desire!
Key Lime cake with 2 2 2 Cream Cheese Icing can stay at room temperature for up to 3 days.

For longer storage wrap cake layers loosely and keep refrigerated for up to 1 week.

The cake layer(s) can be frozen wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at