I love the fresh taste of lemon and lime! It’s just something about the sweet and tangy explosion of flavor. This vegan key lime cake recipe keeps me coming back for more.
Who says key lime has to be a pie? We all know key lime pie. I love pie too, but sometimes you just want a cake.
This cake is moist and super flavorful with the perfect tartness of lime paired with the sweetness of cake.
Both regular limes and key limes work just as well for this cake. What’s the difference anyway?
Differences between key limes and regular limes:–Tasting Table
- Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice.
- They are slightly yellow in color and contain more seeds.
- Though less common in the U.S., they’re more prevalent throughout the rest of the world.
Key limes are smaller, have more seeds, and possess a stronger aroma than other types of limes. They have a thinner rind and are more acidic, but have a sweeter taste than any other lime type.
The zest is a key ingredient in this cake, so make sure to include it as well as the juice.
For zesting, key limes definitely are a challenge due to their smallness in size and thinner rind, so it might be easier to choose another type of lime for this recipe.
Since the recipe calls for both the juice and zest of the lime, this can be accomplished with a citrus zester. I have linked my favorite kitchen tool for this below. It is a breeze to use. Much easier than the grater-type, in my opinion. Click the picture below to view on amazon.
While the cake is cooking for 30 minutes, the glaze can be whipped up in about 5-minutes flat!
Believe it or not, the glaze for this cake requires only three ingredients–lime juice and zest, tofu, and maple syrup. That’s it! Simply blend these up in a blender while the cake is baking, and set the glaze to the side or refrigerate it until the cake finished and cooled down.
Nutritional Value in Limes
Limes may be small, but their juice is packed with flavor and nutritional benefits. They’re even credited with saving English sailors from scurvy at sea, hence the nickname “limeys.” Lime juice even has more acid and natural sugar content than its close cousin lemon juice.
While some limes, known as sweet limes, contain little citric acid, the tart variety will give you the most nutritional bang for your buck.” LiveStrong
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Desserts to Try
Who says key lime has to be a pie? We all know key lime pie. I love pie too, but sometimes you just want a cake. This Glazed Key Lime Cake recipe is moist and super flavorful with the perfect tartness of the lime paired with the sweetness of cake.
- 1 cup whole wheat or spelt flour
- 1 cup whole wheat pastry flour
- 1/2 cup sucanat or other dry sweetener
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup apple sauce
- 1/2 cup lime juice
- 2/3 to 1 cup vanilla almond milk or other plant milk
- 1 Tbp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp lime zest
- 1 12 oz block firm silken tofu
- 3 Tbsp maple syrup
- 3 Tbsp lime juice, plus zest of 1 small lime
Preheat oven to 350 degrees.
In a large bowl, combine all of the dry ingredients--flours, baking powder, baking soda, salt, and sweetener. Whisk together well.
In a medium sized bowl, mix all of the wet ingredients for the cake batter--apple sauce, vanilla, vinegar, apple cider, lime zest, lime juice, and plant milk. Combine thoroughly.
Pour well-blended wet mixture into the large bowl with dry ingredients and whisk together.
Line an 8" baking dish with parchment paper or use a silicone baking dish.
Pour cake batter into baking dish. Place in preheated oven and bake for approximately 30 minutes. Since ovens vary, check near the end of baking time. Insert a toothpick into the middle. When it comes out clean, cake is done. While this is baking, go ahead and make the glaze.
Allow cake to cool, then spoon glaze over the top and serve.
Remove zest of lime with citrus zester. I have linked my favorite tool for this above.
Place tofu, maple syrup, lime juice, and zest in a blender or food processor and blend well. Set to the side until cake cools.
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