Gretchen's Vegan Bakery

Mojito Cake

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The refreshing Mojito drink just became an equally refreshing cake!

Mojito Cake is everything the drink offers and more!

mojito cake

Fluffy Key Lime cake with a mint infused simple syrup on each layer!

Rum buttercream icing makes this one cake to remember!
Of course you can make this cake alcohol free by using rum extract instead

Mojito Cake

CLICK HERE FOR ALL YOUTUBE VIDEO TUTORIAL SHOWING ALL THE DIFFERENT VARIATIONS

Key Lime Cake

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Notes for Success:

Alcohol Free Rum by Ritual Zero *not sponsored is a great way to add excellent flavor without the alcohol!

Make it gluten free by using a 1:1 Gluten Free blend!
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using

Three layer 7″ cakes are typically what I make for all my layer cakes, but if you only have 8″ pans simply make a 2 layer cake instead

A combination of vegan butter & oil together is my preference for this recipe
But I have done all vegan butter and all oil in the total amount listed of ¾ cup with totally fine results

Fresh squeezed Key Lime Juice or the Nellie & Joe’s brand is going to be the best! *not sponsored
Try to stay away from a low grade bottled lime juice which is going to be super acidic!

For a lower sugar version of this cake I use Monk Fruit Sugar or your favorite granulated substitute for HALF of the amount listed below

Be sure to check out more information about Sugar Free Baking here!

Vegan Vanilla Cake Vegan Vanilla Cake Sugar Free & Reduced Oil Recipe

Yield: serves 10ppl

Mojito Cake

mojito cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

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

For the Mint Syrup:

  • Granulated Sugar ¼ cup
  • Water ¼ cup
  • Mint Oil or extract 1 drop ** extract to taste

For the Rum Buttercream:

Instructions

  1. Prepare your 3-7" cake pans with pan grease & parchment paper liner 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. Make the simple syrup by bring the water & sugar to a boil in a small sauce pot then let it boil for 1 minute
  14. Remove from heat & add the extract or mint oil, cool
  15. Make the buttercream recipe according to the instructions on that recipe post and at the last stage of mixing add the rum or rum extract
  16. Lightly brush each cake layer with the cooled mint syrup and build the cake with rum buttercream filling & icing.

Notes

Mojito cake can be stored at room temperature for up to 2 days, but for longer storage keep refrigerated for up to 1 week.

Key Lime Cake layers can be frozen wrapped well for up to 2 months

© Gretchen

Reader Interactions

Comments

  1. Francis

    Hi Gretchen! So glad I found this recipe today. I was already planning vegan cupcakes for the warmer weather coming up. this is so great! How many cupcakes will the recipe make? Thanks!

  2. Peaches

    Hello Gretchen! Been wanting to make this recipe but it’s so hard to find key limes in Ohio! Can we substitute it for the key west lime juice you have in the video? Will it alter the taste? Thanks so much for sharing your wonderful recipes! Btw, where have you been? We’ve missed you this past few weeks!

    • Gretchen

      HI Yes of course, I mentioned that in the video that I used all my Key Lime Juice in the bottle & then couldn’t find it anymore in the store so I had to use fresh key limes. Either way it works great
      AND THANKYOU!

    • Geeta

      This looks amazing! Could I use plain lime juice available in a bottle? Thank you so much for sharing 💗.

      • Gretchen

        thanks! Yes you can, however just be aware than key lime juice is less acidic & slightly sweeter than concentrated lime juice which can lend a harsher taste

  4. Preaches

    Weird, I posted a question and it’s not here. Please what can we substitute for key limes? It’s hard to find in Ohio and we’ve looked everywhere. Can we use the key west lime juice you have in the video? Will it alter the taste? How long is the shelf life of this recipe at room temp please? Thank you so much!!

    • Gretchen

      I have to moderate comments due to spam, so when you post a comment I have to get the notification, read it, approve it etc…. it’s a process LOL
      And sometimes I’m sleeping! haha.
      I answered you in the other question but here it is again: Yes of course, I mentioned that in the video that I used all my Key Lime Juice in the bottle & then couldn’t find it anymore in the store so I had to use fresh key limes. Either way it works great

      Also I always include shelf life & storage info in the recipe section on each recipe.

  5. Gina Sissel

    Ok, this has my mouth watering! I was just wondering… you said you had used spirulina as a natural food coloring but how about matcha? Do you think it would work?

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