Vegan Key Lime Cake

4.89 from 26 votes

This vegan key lime cake is light, fluffy and moist with so much delicious lime flavor. Ideal for a birthday or any special occasion.

Prep Time15

Cook Time30

Total Time45

Course: Cakes, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 507kcal

Author: Alison Andrews

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.

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