Lime Cake (Dairy Free)

 

This tangy lime cake is one of those desserts you need, you just don't know it yet. 

It is delightfully different than the usual chocolate, vanilla, or caramel cakes that everyone is used to. I've made it dairy free by using oat milk, vegan butter, and vegan yogurt BUT you can use "regular" milk products for the same result. 

Perfect for the holidays or birthdays and anniversaries OR just because you want a delicious cake. No reason needed. #NoJudgement 

I used 3 - 8 inch pans but you could also make cupcakes or a 9 X 13 - it just means changing the cooking time. 

Lime Cake (Dairy Free)

Ingredients

Cake

1/2 cup vegan butter

1 3/4 cup sugar

3 eggs

1/2 cup vegan yogurt

1 cup oat milk

1/4 cup vegetable oil

2 3/4 cup flour

2 Tbsp cornstarch

2 1/4 tsp baking powder

1 tsp baking soda

pinch salt

juice and zest of 2 limes

Buttercream

1 cup vegan butter

zest of 2 limes

6 - 7 cups icing sugar

oat milk to thin -  about 1 or 2 Tbsp

Extra lime slices for decorating

Directions

Preheat oven to 350. Line 3, 8 inch pans with parchment paper and set aside. 

Beat together butter and sugar until light. Beat in eggs and yogurt until smooth. Slowly beat in milk, oil, and lime juice until well mixed. 

In a separate bowl, stir together flour, cornstarch, baking powder, baking soda, salt, and lime zest. 

Beat dry ingredients into wet ingredients until no flour streaks remain. 

Spread evenly into prepared pans. Bake at 350 until toothpick inserted near center comes out clean, about 15 - 20 minutes. When done, remove from heat and let cool on wire racks for 10 minutes before inverting pans and removing cakes. Let cool completely. 

Prepare buttercream - Beat butter until smooth. Add in the lime zest and 6 cups of icing sugar. Beat until smooth and creamy. Add in a little oat milk at a time, if necessary, to get to spreadable consistency. Add the last cup of icing sugar if it is too runny. Place in fridge until cake is ready to frost. 

While cake and frosting are chilling I like to slice the zested limes and put the slices on paper towel to dry them off to be used for decorating the cake. 

Assemble the cake - place bottom layer of cake on a plate and spread a layer of lime buttercream on top. Repeat with other layers. 

Frost the outside of the cake with the remaining frosting. 

Decorate as desired. I like to use the lime slices. 

Chill until ready to serve. 

The lime flavor shines through in this cake. The crumb is delicate but not fragile. It's a solid cake.

You could slice each layer in half and fill with lime curd for an even MORE limey experience, or add cranberries or white chocolate to change things up and add a more complicated flavor profile. As is, it is a simple,  lovely, bright dessert for any celebration.  

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Cake pans we use - 8" cake pans link 

Need a hand mixer to make things easier? Try this one - Hand Mixer Link