Vegan Lemon Lime Cake With Icing

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About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

I made this for a family gathering and no one, absolutely no one suspected it was a Vegan cake. Everyone thought it was super delicious and moist. The icing specially is very yummy. It gets a little hard after an hour so it's even more enjoyable.


The texture of the cake is very moist and rich. It smells like lemon since the beginning, every one could tell it was a lemon cake because the smell was so strong (in a good way). It's light and refreshing, great for brunch.


Even though I used white flour for this one, the cake turned out tan because of the sugar. If you want a paler cake, use white sugar. It will end up with a yellowish color because of the lime and lemon.

I hope you enjoy it!

Step 1: Ingredients

For the cake:

2 large Lemons (or limes)
2 tbsp Lime Peel (2 or 3 limes)
1 1/2 cup flour (you can use whole wheat)
1 cup Sugar (I used Turbinado, but use whatever you have on hand)
1 tsp Baking Soda
5 tbsp Oil (I used Canola)
1 tsp Vinegar
1 tsp Vanilla
3/4 cup Water


For the Icing:

2 tbsp Lemon or Lime Juice
3/4 cup Confectioners Sugar

Step 2: Cake Preparation

Put flour, sugar, and baking soda into a mixing bowl and mix well.

Then grate the lime until you have at least 2 tbsp of peel. Juice the lemon to get 3 tbsp of juice. Mix that with water in a separate bowl from the flour mix.

To that add the oil, vanilla and vinegar. Mix very well.

Then pour the wet ingredients into the flour and mix well with a whisk. It will foam a little but keep whisking.

Pour into your baking dish and bake for 25 minutes at 350 degrees.


Step 3: Icing Preparation

Juice the lemons or the limes, or just combine both until you get 2 tbsp of juice.

Then mix with the powdered sugar and pour on top of the cake.

Let it rest for at least an hour for the icing to harden. If you don't care about that, just enjoy it as is.

do not pour the glaze over a hot cake because it will get absorbed and won't look good. Wait until the cake is cool.

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    51 Discussions

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    SabrinaS60

    1 year ago

    Made this cake with coconut sugar and olive oil. Delicious!

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    juliet_jd

    2 years ago

    Made the cake and indeed it doesn't taste vegan at all. The structure is very good and the lemon/lime + vanilla even make it taste a little eggy (which is a good thing in my book!). However, I find it came out a little bland.

    I used 1 cup white flour and 1/2 cup whole wheat flour. Also, I used the peel of 2 limes and 1 lemon (total 2 tbsp). I had to bake it 35 minutes until a stick came out clean. I did not make the icing.

    Next time I make it, I will make the following adjustments to make it a little tastier:

    - add an extra 2 tbsp lemon juice (and subtract that amount from the water)

    - add a teaspoon of salt

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    emmarocket

    9 years ago on Step 3

    I am not a vegan, but I had some extra lemons and limes to use up so I gave this a try and WOW! So tasty :D (Was a little weireded out by needing to add vinegar...until i put it all together and it started to foam then i panicked! I was all like oh no what did i do?! and then my 3rd grade science teacher came along and gave me an F...ok so maybe it was not quite like that...) But ya, will make this recipe again for sure, - also i made it as cupcakes (made 11 in total) and it worked out great! thanks! :)

    4 replies
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    ShopCookMakeemmarocket

    Reply 9 years ago on Step 3

    I was weirded out by the vinegar also, but I guess the baking soda and vinegar substitute the egg. It's supposed to foam, sorry for not mentioning that before.

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    MarieL51ShopCookMake

    Reply 2 years ago

    All recipes that use only baking soda need some kind of acid to activate it. Vinegar or even lemon or lime juice would do.

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    joymunkeyemmarocket

    Reply 8 years ago on Introduction

     Hi emmarocket, was wondering how long did u bake these for when u made them in cupcake form?

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    emmarocketjoymunkey

    Reply 8 years ago on Introduction

    Helly joymunkey! My oven runs pretty hot, but i put them in for about 12 mins and that seemed to do them just prefect :) I checked them after about 10 and they needed a scooch longer.  i used regular sized muffin tins and put paper liners in them.  i made a second batch later on that were teeny sized (had little'uns to feed and they like em small) and i did them for about 6 mins and the were good :) Give it a try hope they work out for you!

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    smackle

    3 years ago

    what size baking pan for the vegan lemon lime cake?

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    smackle

    3 years ago

    what size baking dish for the lemon lime cake?

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    Jackie9

    6 years ago on Introduction

    OMG! This cake is so delicious! I served it to vegans and omnivores and they all loved it! It's very moist. That's one of the things I like most about this cake because some vegan desserts can be a bit dry and too "healthy" tasting. I'm very impressed with your vegan lemon lime cake and I will definitely be making this often.

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    lemonie

    9 years ago on Introduction

    Looks great, I'm a little surprised that it works without eggs, but there it is. How important is it to keep gas in the mix (step 2) - if you whisked the froth out too much the result would be more dense? L

    3 replies
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    ShopCookMakelemonie

    Reply 9 years ago on Introduction

    I'm surprised it worked without eggs too, but it does and the taste is amazing, very moist and yummy. The Baking Soda is very important because it keeps the cake very light and fresh tasting. Don't over mix because the gluten will develop and you'll end up with a tougher cake. Mix with a hand whisk until everything is well incorporated and that's it.

    I'm not a vegan or a vegetarian, but I do vegan and allergen free baking because my family has gluten, dairy, eggs and nuts allergies. I'm always surprised when cakes without eggs work well..our grandparents would be SHOCKED!
    But some of the cakes I have baked that have no eggs..not even an egg replacement ingredient, have worked out better than ones that do. They are generally more moist, but usually a little more crumbly.
    There is one chocolate mud-muffin recipe I make which is vegan, gluten, and nut free which tastes AWESOME..but smells worse than my cat's litter tray in its uncooked stage, and made hubby vomit when he licked the spoon..I sort of didn't warn him he should smell it first though! ;)

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    lemonieShopCookMake

    Reply 9 years ago on Introduction

    OK, thanks for the feedback, it's just the sort of thing I might hav a a go at, having those ingredients usually. L

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    cyber.kore

    7 years ago on Introduction

    Im really interested in baking this...
    2 questions, what type of vinegar is used, malt (brown) or spirit (white/clear).
    also i want to make this for a diabetic friend of mine and want to know will splender be ok to sub for the sugar.
    Im from the uk and will have to convert the measurments.

    thanks
    cK

    1 reply
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    Hi, I used Apple Cider Vinegar. I don't know if using a sugar substitute will be ok. i know nothing about the chemistry of baking.

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    dthal

    7 years ago on Step 3

    How long will the icing take to harden? And will it always look that white?

    1 reply
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    ShopCookMakedthal

    Reply 7 years ago on Step 3

    1. It won't harden completely, it takes about 2 hours to get harder.

    2. It'll look white as long as the liquid you're using is white or has a clear color. Since I used lemon juice, it stayed a creamy white color. You can add food coloring if you want, to change the color.

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    Amiga500

    7 years ago on Introduction

    I just made these as cupcakes (took about 15 minutes), and used coconut oil instead of canola, and key lime juice instead of the lemon and vinegar. I wanted something like a buttercream icing, so I used 2 tsp of coconut oil in that, with more sugar, to make it thicker. I added some zest to the icing, too.

    These were GOOD. Like, really sharp and limey, almost buttery tasting kind of good. I'd been complaining to my mother about another orange cake recipe being sort of wimpy, even when made with lemon juice, and I think I've found my solution here. This is not a vaguely citrus-flavored cake, it's seriously citrusy, and I'm curious to see what folding in strawberry pieces and using tequila instead of vanilla would be like. I still have some limes, so I think I might just find out.