Gretchen's Vegan Bakery

Key Lime Cake

By

Jump to Recipe Jump to Video Print Recipe

It’s So Fluffy!

Zingy Key Lime Cake with a texture so perfect and it’s so easy to mix!

Another one bowl mix recipe iced with shelf stable Cream Cheese Icing!

No refrigeration needed! 
Of course you can use whatever icing you like but this combination tastes divine!

Key Lime Cake

I decided to make an easy sheet cake snack cake this time

But you can bake this recipe into any and every size pan you have!
Just be sure to fill the pans 3/4 of the way full and off you go!

Key Lime Cake

 

 

Try my Mojito Cake for starters!

Light mint syrup, rum and lime juice in the icing turns this cake into an adult treat!

Mojito Cake

 

WATCH HOW TO MAKE ALL OF THESE CAKES!

Key Lime Cake

Notes for Success:

Bake time on round cake pans may be slightly shorter, check cakes at 20 minutes Makes 24 cupcakes~ check at 18 minutes
Standard Loaf Pan will take about 40 minutes

My preference is to combine the vegan butter and oil together versus just one or the other
But you can use all of one or the other if you prefer!

 

Key Lime Cake

Key Lime Cake

Bakes into perfect cupcakes, round layers, sheets, bundts & loaves!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15

Ingredients
  

For the Cake Batter:

  • 1 cup Plant Milk 240ml
  • ½ cup Key Lime Juice 118ml
  • ½ cup Vegan Butter 113g
  • ¼ cup Vegetable Oil 60ml
  • 3 cups All Purpose Flour 375g
  • 1½ cups Granulated Sugar 300g
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Lime zest
  • Green food color 1 drop *optional

for the icing

Instructions
 

  • Grease & parchment line your cake pan(s) This recipe will make 1-9" x 9" single layer cake OR 2- 8" layers OR 3- 7" layers or 1 Standard Loaf pan, 24 cupcakes
  • Preheat the oven to 350°F
  • Melt the vegan butter & combine it with the vegetable oil
  • Combine the plant milk with the lime juice
  • In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk or sift together to incorporate all the ingredients very well.
  • Add the all liquids: the plant milk with the juice & the melted vegan butter & oil & whisk smooth about 20 strokes to develop the batter
  • Add the lime zest & food color & whisk smooth
  • Divide the batter evenly between your prepared pans.
  • 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
    (Loaves should take about 45 minutes but definitely check them at the 30 minute mark just to be sure, as all ovens bake differently.)
  • I like to do the "toothpick" test to make sure there is no raw batter in the centers before taking them out
  • Cool the cakes on a wire rack until you can safely touch them with your bare fingers, then flip them out of the pans carefully to cool the rest of the way.
  • Prepare the 2 2 2 cream cheese icing according to the instructions on that recipe page, or build a layer cake as you desire!

Video

Notes

Storage 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
Tried this recipe?Let us know how it was!

Reader Interactions

Comments

  1. Cathy Orcutt

    This looks delicious but I need to make a dairy and gluten free cake. Do you think this cake recipe would work with 1:1 gluten free flour? (I use Bobs Red Mill)

    • Gretchen

      I believe it would work! Although I have not tried it with this recipe, I have a good feeling the Bob’s will work! (** do a small test to make sure so you don’t waste ingredients!)

  2. Caitlyn

    I ordered the key lime juice on Amazon but I completely forgot to get the powdered lactic acid for the frosting and I was going to make this today! I have granulated lactic acid for cheese sauces, but I would guess that is too gritty. I don’t know how well a coffee grinder would pulverize that or if it is not worth the risk . Is there another recipe for frosting that you like for this cake? I can run to the grocery store, I just can’t get the lactic acid locally.

    • Gretchen

      Awee bummer! You can use apple cider vinegar instead (although that doesn’t have the POP that the lactic acid does) many people do use that instead.
      I am not sure how it would be in a grinder~ it’s worth a try!

  4. Deb Z

    Hi Gretchen. Can I serve this cake without the frosting? Could I use a glaze or just some sprinkled powdered sugar instead?
    Thanks for all you do!

  5. Val

    I’m going to make this recipe tomorrow; how many cupcakes would this recipe yield? And about 15-20 minute bake?