This vegan key lime cake is light, fluffy and moist with so much delicious lime flavor. Ideal for a birthday or any special occasion.
This vegan key lime cake was heaps of fun to make. I made it for my sisters birthday. And everyone loved it.
The thing with being a food blogger is if someone is having a birthday you don’t just go making something you’ve made before, it has to be a new thing!
So when my sisters birthday was coming around I went looking for new cake ideas and landed on the idea of a key lime cake.
It makes an ideal birthday cake or special occasion cake. It’s light, fluffy, moist, flavorful and all those lovely things.
You’ll also love our vegan key lime cupcakes and vegan key lime pie.
Ingredients You’ll Need For The Cake:
Ingredients You’ll Need For The Frosting:
Ingredient Notes
- Lime juice and lime zest – both regular limes and key limes will work great here, so just use whatever is easiest.
- Canola oil – can be replaced with vegetable oil.
- White vinegar – distilled white vinegar reacts with the baking soda creating the rise for this cake. You can also use apple cider vinegar.
- Soy milk – can be replaced with a different non-dairy milk.
- Vegan butter – if your vegan butter comes in a tub then there is no need to soften it first. If it’s a very firm stick-style vegan butter then let it soften out the fridge first OR simply beat it in your stand mixer for a couple of minutes to soften before adding the other ingredients for the frosting.
How To Make Vegan Key Lime Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt and whisk together.
- Add soy milk, canola oil, vinegar, lime juice and lime zest and mix into a batter. Don’t overmix.
- Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- Add softened vegan butter, powdered sugar and lime juice to the bowl of your stand mixer and beat together until smooth and fluffy.
- When your cake layers have cooled completely then spread on the frosting.
- Slice the cake and serve.
Baker’s Tips
Spoon and level or weigh the flour. If you don’t have a food scale then spoon and level the flour. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you do have a food scale then the easiest thing is just to weigh it out on your food scale.
Don’t overmix the batter. Mix it until just mixed. If you over-mix it, it can affect the rise and texture.
Make cupcakes. This recipe will make 18-24 cupcakes. Bake time will be around 20 minutes. Alternatively take a look at our vegan key lime cupcakes for a perfect 12 cupcakes.
Baking pan sizes. You can also bake this cake in two 9-inch cake pans. The layers will just be a little thinner. Baking time can reduce by 5 minutes (to 25 minutes).
Make it gluten free. If you’d like to make this cake gluten free then try a gluten free all purpose baking blend in the same quantity as the regular flour. We have not tested it with this recipe but that is usually what works.
Storing and Freezing
Keep it stored at room temperature for 2-3 days (covered) or in the fridge (covered) for up to a week. Let it come to room temperature before serving.
It’s also freezer friendly for up to 3 months. Let it thaw overnight in the fridge and then come to room temperature on the counter before serving.
More Delicious Vegan Cakes
- Vegan Lemon Cake
- Vegan Strawberry Cake
- Vegan Red Velvet Cake
- Vegan Chocolate Cake
- Vegan Biscoff Cake
- Vegan Lemon Poppy Seed Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Key Lime Cake
Ingredients
Key Lime Cake:
- 2 ⅔ cups All Purpose Flour (330g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ teaspoons Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lime Juice Freshly Squeezed
- 2 Tablespoons Lime Zest
Key Lime Frosting:
- ½ cup Vegan Butter (112g)
- 4 cups Powdered Sugar (480g)
- 3 ½ Tablespoons Lime Juice Freshly Squeezed
Instructions
- Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with non-stick spray.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt and whisk together.
- Add soy milk canola oil, vinegar, lime juice and lime zest and mix into a batter. Don't overmix.
- Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- Add softened vegan butter, powdered sugar and lime juice to the bowl of your stand mixer and beat together until smooth and fluffy.
- When your cake layers have cooled completely then spread on the frosting.
- Slice and serve.
Notes
- Spoon and level or weigh the flour. If you don’t have a food scale then spoon and level the flour. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you do have a food scale then the easiest thing is just to weigh it out on your food scale.
- Lime juice and lime zest – both regular limes and key limes will work great here, so just use whatever is easiest.
- Vegan butter – if your vegan butter comes in a tub then there is no need to soften it first. If it’s a very firm stick-style vegan butter then let it soften out the fridge first OR simply beat it in your stand mixer for a couple of minutes to soften before adding the other ingredients for the frosting.
- Make cupcakes. This recipe will make 18-24 cupcakes. Bake time will be around 20 minutes. Alternatively take a look at our vegan key lime cupcakes for a perfect 12 cupcakes.
- Baking pan sizes. You can also bake this cake in two 9-inch round cake pans. The layers will just be a little thinner. Baking time can reduce by 5 minutes (to 25 minutes).
- Make it gluten free. If you’d like to make this cake gluten free then try a gluten free all purpose baking blend in the same quantity as the regular flour. We have not tested it with this recipe but that is usually what works.
- Storing: Keep it stored at room temperature for 2-3 days (covered) or in the fridge (covered) for up to a week. Let it come to room temperature before serving.
- Freezing: It’s also freezer friendly for up to 3 months. Let it thaw overnight in the fridge and then come to room temperature on the counter before serving.
I just came across this cake recipe because I am a vegan and I wanted a nice homemade cake. I enjoyed the cake thank you for sharing the recipe.
Somehow, I didn’t find the spot to click on stars until I already posted my review. Must add stars!
Thank you so much! 🙂
My adult daughter wanted a different birthday cake this year. Everybody was tired of the old recipes. I sent her options, including your lime cake. This was incredibly delicious and got rave reviews! Three of us had seconds, because it was just that tasty. The frosting was amazing! So sweet/tart (I used regular limes as you suggested.) I doubled the recipe into a 9×13″ cake pan, and frosted it in the pan for a homey look. I didn’t need a doubled recipe of frosting that way. (Since you asked for indispensable tools for baking – the following website is one of them for figuring out how to use other pans! https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size )
I did use whole wheat pastry flour, because we are accustomed to whole wheat cakes, dropped the baking powder (my daughter’s allergies…), and I replaced the vinegar with lemon juice. I used melted coconut oil for the oil.
I sent the leftovers home with my daughter, because I would have eaten the rest of it all myself here at my house! YUM! I would give extra stars if I could.
I can’t wait to try some of your other cake recipes.
Thanks so much for sharing! Yes that is a good article from Food52! So glad the cake was a success!
I just made this cake and while the cake part was good, the frosting was way too sweet for me. I may try just getting regular frosting and adding like flavor of I make this again.
Thanks for sharing Rachel! 🙂
Hi – can I make this cake in advance? If so how would you recommend I store it? Fridge/ pantry/iced/not iced til serving. Thanks!!
Hi Amanda, it depends on how far in advance, if it’s just the day before then frost it and cover it and store in the fridge, it will be perfect the next day.
Hi You used Baking powder and Baking soda. Can I just use Baking powder or do I have to use both. Have will it come out if I only used Baking powder? Thanks.
Hi Mae, in this case if you left out the baking powder it wouldn’t be a big deal, but leaving out the baking soda would be. If you only use one it needs to be the baking soda.
This recipe sounds amazing and I want to try it, but do you think it’s okay for me to bake in a bundt cake pan or would modifying the recipe have to happen to use that particular cake pan.
Hi Kennedy, I think you could do it in a bundt pan it would just take a longer baking time. I’m not sure exactly how much longer, if I were to guess maybe 20 minutes or so longer cooking time.
Hi Alison, I have seen your other vegan cake recipes and you use flaxegg to replace the real eggs(chicken), however for this Lime cake you dont use it or any other, is it not necessary? Thank you.
Hi Larissa, I don’t always use it, it’s not needed in this cake. 🙂
All of my non-vegan friends LOVED this cake, moreso than all the other desserts at the party we were at. I’m curious as to how long you’d bake as cupcakes. I’m terrible at timing, and don’t want to over bake ?❤️
Hi Nicole! So happy it worked out great! Thanks for the awesome review! We have adapted this recipe for cupcakes, you can find it here: vegan key lime cupcakes. 🙂
This was yummy! I didn’t dye it, and I didn’t make the icing because, sadly, I was out of confectioners sugar. I had a bunch of limes to use up and came across your recipe. So, I used them for the cake. I must make this for my vegan parents! Very fluffy and perfectly sweet! Thank you for sharing!
Wonderful! So glad it worked out great, thanks so much for the great review! 🙂
Hi!! I’m writing you guys from a small town in Mexico. My husband’s birthday is coming and there’s nowhere I can find refined coconut oil. Is there any substitute for Vegan butter I can use for this recipe?
Hi Libby, in other recipes commenters have noted that they used coconut oil (regular kind) as a replacement for vegan butter so you could try it like that. All the best! 🙂
hi, I have been looking for this recipe, I will be trying this in the next hour
Made these into cupcakes last night. Came out great! Really perfect texture: fluffy and light. Really appreciate how quick and one-bowl this recipe is! Thanks!
Awesome Mary! Thanks for sharing! ?
Question: I am a bit of a fanatic when it comes to whole grains vs. processed, and I always try to substitute whole wheat flour for just a portion of the white in almost all my baking. Can I use, say, 1/3 whole wheat here? I use the white whole wheat, milder in flavor than regular. Or, can I even do it with whole wheat pastry flour?
Hi there, it might be fine, but I’m not sure. I haven’t tested this recipe that way so it would be an experiment! 🙂
Hi, lime is a little expensive in my country. So can I use lemon instead of lime? Would it still be as good as lime?
We do have a lemon cake you might want to try in that case. 🙂 I’m not sure about switching this recipe to use lemon, it might be fine but I haven’t tested it like that. 🙂