Lime Cake Made Healthier | Vegan
I love the fresh tastes of lemon and lime! It’s just something about the sweet and tangy explosion of flavor. This Vegan Lime Cake recipe is a delicious balance between sweet and tart.
Who says lime cake has to be a pie? We all know key lime pie. I love pie too, but sometimes you just want a cake.
You’ll love this lime cake because it’s…
- Perfectly sweet & tangy
- Moist
- Packed with flavor
- Vegan
- Oil-free
- Delicious!
This lime cake is moist and super flavorful with the perfect tartness of lime paired with the sweetness of a cake.
How to make a healthier lime cake from scratch
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by preheating the oven to 350°F and gathering all of the ingredients together.
In a large bowl, combine all of the dry ingredients–flours, baking powder, baking soda, salt, and sweetener (if using dry sweetener). Whisk together well.
In a medium-sized bowl, mix all of the wet ingredients for the cake batter–applesauce, vanilla, apple cider vinegar, lime zest, lime juice, and plant milk. If you are using date paste or another wet sweetener, this is the time to add it. Combine ingredients thoroughly.
Pour the well-blended wet mixture into the large bowl with dry ingredients and whisk together well.
Zesting limes
The zest is a key ingredient in this cake and frosting, so make sure to include it as well as the juice.
Since the recipe calls for both the juice and zest of the lime, this can be accomplished with a citrus zester. This handy tool is a breeze to use. Much easier than the grater-type, in my opinion.
You’ll need lime zest for the cake and the frosting recipes so go ahead and zest enough for both while you’re at it. It should be a little over 3 tablespoons total. Just set the 1+ tablespoon for the frosting to the side for now.
Line an 8″x12″ baking dish with parchment paper or use a silicone baking dish.
Pour the cake batter into the prepared baking dish, and place in the preheated oven. Bake for approximately 30 minutes.
While this is baking, go ahead and make the glaze.
How to make 3-ingredient vegan lime cake sauce
While the cake is cooking, the lime glaze can be whipped up in about 5-minutes flat in your blender or food processor.
Believe it or not, the glaze for this lime cake requires only three ingredients–lime juice with zest, tofu, and maple syrup. That’s it!
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.
Simply blend the frosting ingredients up in a blender while the cake is baking. Remember to toss in the portion of lime zest for the frosting as well.
When the mixture is nice and creamy, refrigerate the frosting while the cake finishes baking and cooling down. Refrigerating helps firm up the frosting even more.
Test cake for doneness
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.
Once the cake has finished cooking, allow it to cool completely before topping it with the frosting.
*Originally published March 2018.
Your lime cake questions answered:
- Q: Can I use other sweeteners like date paste? Yes. Date paste should work fine in this recipe. Simply add it when mixing the wet ingredients instead of dry ingredients.
- Q: Is this lime cake recipe gluten-free? No. If you would like to use other gluten-free flours to make this recipe, Minimalist Baker has a great gluten-free baking guide.
- Q: How should I store this vegan cake? It will need to be stored in the refrigerator and should keep in an airtight baking dish with a lid for up to 5 days.
- Q: Can it be made into cupcakes? Yes, cupcakes sound like a great idea!
Other great healthy desserts
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Lime Cake Made Healthier (Vegan)
Ingredients
- 1.5 cups whole wheat or spelt flour
- 1 cup whole wheat pastry flour
- 1/2 cup dry sweetener or wet sweetener like date paste, more if you like it really sweet
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup apple sauce
- 1/2 cup lime juice
- 1 cup vanilla almond milk or other plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest
Key Lime Glaze
- 12 oz block firm silken tofu
- 3 tablespoons maple syrup
- 3 tablespons lime juice plus zest of 1 small lime, approx 1+ Tbsp
Instructions
- Begin by preheating the oven to 350°F and gathering all of the ingredients together.
- In a large bowl, combine all of the dry ingredients--flours, baking powder, baking soda, salt, and sweetener (if using dry sweetener). Whisk together well.
- In a medium-sized bowl, mix all of the wet ingredients for the cake batter--apple sauce, vanilla, vinegar, lime juice, and plant milk. If you are using date paste or another wet sweetener, this is the time to add it. Combine ingredients thoroughly.
- Toss in the lime zest and stir well. NOTE: You'll need lime zest for the cake and the frosting recipes so go ahead and zest enough for both while you're at it. It should be a little over 3 Tbsps total. Just set the 1+ Tbsp for the frosting to the side for now.
- Pour the well-blended wet mixture into the large bowl with dry ingredients and whisk together well.
- Line an 8"x12" baking dish with parchment paper or use a silicone baking dish.
- Pour the cake batter into the prepared baking dish, and place in the preheated oven. Bake for approximately 30 minutes.
- While this is baking, go ahead and make the lime glaze
- 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.
- Once the cake has finished cooking, allow it to cool completely before topping it with the frosting.
Key Lime Glaze
- 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.
- Place drained and pressed tofu, maple syrup, lime juice, and zest in a blender or food processor and blend well. Remember to toss in the portion of lime zest for the frosting as well.
- When the mixture is nice and creamy, refrigerate the frosting while the cake finishes baking and cooling down. Refrigerating helps firm up the frosting even more.
Video
Notes
- Q: Can I use other sweeteners like date paste? Yes. Date paste should work fine in this recipe. Simply add it when mixing the wet ingredients instead of the dry ingredients.
- Q: Is this lime cake recipe gluten-free? No. If you would like to use other gluten-free flour to make this recipe, Minimalist Baker has a great gluten-free baking guide.
- Q: How should I store this vegan cake? It will need to be stored in the refrigerator and should keep in an airtight baking dish with a lid for up to 5 days.
- Q: Can it be made into cupcakes? Yes, cupcakes sound like a great idea!
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
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.
Thank you, Lauren! I’m loving your recipes as well!
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.
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!
yay! thanks for responding! I will def be making this soon!
This is marvelous! The cake is very dense but oh so yummy! It topped off our 4th! Thanks Terri!
Wonderful! Thanks so much for letting me know!
I would love to make this cake today but am unsure about the 8 inch baking dish. Do you mean an 8×8 square dish? The pictures look like the baking dish is rectangular. Thanks! Looks so yummy.
Hi Kate- Thanks so much for bringing that typo to my attention. You’re right, I did use a 8″x12″ for this cake. The recipe has been edited now to fix that. I REALLY appreciate the heads-up and hope you enjoy the cake!
Where is the saturated fat (4 grams listed in nutrition values) coming from? I scoured the ingredients and can’t figure it out. Thank you
Hi Judyy- That has to be an error that the program has made. I’ll go in a fix it right away. Thanks for letting me know.
This is yummy – I’d call it a company recipe. I didn’t have pastry flour, so I used 1 1/2 cups of whole wheat, 1 cup quinoa flour and 1 cup white flour, and it was fine.. The glaze makes lots more than you need for one cake, though! Really delicious!
Hi Carrie- So glad you enjoyed it!
If you made cupcakes with this how many would it make? Should I change anything to do cupcakes? Thank you!
Jana- I haven’t made cupcakes from this recipe before but think it should make 10-12 probably. Nothing would need to be changed except the baking time. I would reduce it by 5-10 minutes. Enjoy!