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Lime Cake Recipe | Vegan

I love the fresh taste of lemon and lime! It’s just something about the sweet and tangy explosion of flavor. This vegan lime cake recipe keeps me coming back for more.

 key lime cake recipe

We love this cake because it’s…

  • Incredibly hearty
  • Perfectly sweet
  • Moist
  • Packed with flavor
  • Vegan
  • Oil-free
  • Delicious!

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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 lime cake is moist and super flavorful with the perfect tartness of lime paired with the sweetness of a cake.

Both regular limes and key limes work just as well for this cake. What’s the difference anyway?

How to make a lime cake

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

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.

oat flour in stainless steel bowl with whisk

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.

wet batter for banana oatmeal pancakes

Pour the well-blended wet mixture into the large bowl with dry ingredients and whisk together. 

Line a 9″ x 13″ baking dish with parchment paper or use a silicone baking dish.

parchment paper lining an empty casserole 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, the cake is done.  While this is baking, go ahead and make the glaze.

Glazed Key Lime Cake batter in pan

Allow cake to cool, then spoon glaze over the top and serve.

Glazed Key Lime Cake in pan without icing

from Tasting Table

How to make 3-ingredient vegan lime cake sauce

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 lime cake requires only three ingredients–lime juice and zest, tofu, and maple syrup. That’s it!

vitamix with tofu, lime juice, maple syrup, lime zest
  • tofu
  • maple syrup
  • lime juice with zest

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.

lime on glass juicer with other ingredients in background

Differences between key limes and regular limes

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 a thinner rind, so it might be easier to choose another type of lime for this recipe.

citrus zester being used on a lime

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.

glazed lime cake on yellow plate

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Other great healthy desserts

vegan Key Lime Cake

Vegan Lime Cake Recipe

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

Ingredients

Key Lime Glaze

  • 1 12 oz block firm silken tofu
  • 3 Tbsp maple syrup
  • 3 Tbsp lime juice, plus zest of 1 small lime

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the dry ingredients--flours, baking powder, baking soda, salt, and sweetener. Whisk together well.
  3. 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.
  4. Pour a well-blended wet mixture into the large bowl with dry ingredients and whisk together. 
  5. Line a 9" x 13" baking dish with parchment paper or use a silicone baking dish. 
  6. 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, the cake is done.  While this is baking, go ahead and make the glaze.
  7. Allow cake to cool, then spoon glaze over the top and serve.

Key Lime Glaze

  1. Remove the zest of lime with a citrus zester. I have linked my favorite tool for this above. 
  2. Open tofu package and drain any water. If using shelf-stable
    tofu, there won't be much water. For the refrigerated tofu, you'll need to
    drain and then press all water out.
  3. Place drained and pressed tofu, maple syrup, lime juice, and zest in a blender or food processor and blend well. Set to the side until cake cools.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

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Nutrition Information:
Yield: 10
Amount Per Serving: Calories: 293Total Fat: 4gSaturated Fat: 2gSodium: 208mgCarbohydrates: 55gFiber: 6g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Kate

Saturday 29th of February 2020

I would love to make this cake today but am unsure about the 8 inch baking dish. Do you mean an 8x8 square dish? The pictures look like the baking dish is rectangular. Thanks! Looks so yummy.

Terri Edwards

Saturday 29th of February 2020

Hi Kate- Thanks so much for bringing that typo to my attention. You're right, I did use a 9" x 13" for this cake. The recipe has been edited now to fix that. I REALLY appreciate the heads-up and hope you enjoy the cake!

Deborah A Likens

Thursday 4th of July 2019

This is marvelous! The cake is very dense but oh so yummy! It topped off our 4th! Thanks Terri!

EatPlant-Based.com

Friday 5th of July 2019

Wonderful! Thanks so much for letting me know!

Trish

Friday 30th of March 2018

could you use date paste instead of the dry sugar and add that to the wet ingred?? also, I was trying to make a key lime pudding using the silken tofu and it came out more like a topping. then the next day, I put it back in the blender and added a banana to it....OMG! it was so yummy! I ended up using it as a topping for mashed sweet potatoes! very similar to your glaze recipe with the addition of that banana.

EatPlant-Based.com

Friday 30th of March 2018

Hi Trish! Yes, I think date paste would work just fine in this cake recipe. I LOVE the banana addition to the glaze! Sounds like a delicious idea to me!

Lauren Vaught

Wednesday 28th of March 2018

OMG! This looks so good, and I have to try it. Thanks for all the enlightening and important information, and all the delicious, healthy recipes.

EatPlant-Based.com

Wednesday 28th of March 2018

Thank you, Lauren! I'm loving your recipes as well!