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Mojito Cake

Mojito Cake

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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10

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 Mint Syrup:

  • ¼ cup Granulated Sugar
  • ¼ cup Water
  • 1 drop Mint Extract

For the Rum Buttercream:

Instructions
 

  • Prepare 3-7" cake pans with pan grease & parchment paper liner & preheat the oven to 350°F
  • Prepare the cake batter by melting the vegan butter then 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 then whisk together to incorporate all the ingredients very well.
  • Add the all liquids: That would be the plant milk with the juice & the melted vegan butter & oil then whisk smooth.
  • 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 & the thickness of the layers, but always check at around 20 minutes (3-7" pans took 28 minutes)
  • 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.
  • Make the simple syrup by bring the water & sugar to a boil in a small sauce pot then let it boil for 1 minute. Remove from heat & add the extract or mint oil, cool
  • Make the buttercream recipe according to the instructions on that recipe post & at the last stage of mixing add the rum or rum extract
  • Lightly brush each cake layer with the cooled mint syrup & build the cake with rum buttercream filling & icing.

Video

Notes

Be sure to read all the notes for success section above the recipe 
Storage 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
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