The flavor of these dense, moist pound cakes is the perfect balance of sweet, citrus, and tropical. The sweet lime glaze adds a visually pleasing pattern as well as a pop of tart citrus flavor. These are a dessert ideally enjoyed after a spicy meal, with a cup of herbal tea.

Mini Coconut Lime Pound Cakes With a Lime Glaze [Vegan]



For the Cakes:
  • 2 cups all-purpose flour
  • 1/2 cup finely shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons lime zest
  • 1/2 cup vegan butter, softened
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup unsweetened almond or soy milk
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 3/4 cup plain vegan yogurt, unsweetened if possible
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lime juice
  • 1 teaspoons lime zest


To Make the Cakes:
  1. Preheat oven to 350°F. Grease a mini loaf pan.
  2. In a large bowl combine flour, baking powder, salt, and lime zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugars until well combined. Stir in almond milk, lime juice, vanilla extract, and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Fill each mini loaf tin two-thirds of the way full with batter. Bake for 30-35 minutes until loaves are golden brown and a toothpick inserted in the center comes out clean.
  6. Let cakes cool for 15 minutes. Remove cakes from pan and let cool completely.
To Make the Glaze:
  1. Once cakes are completely cooled prepare the glaze. Stir lime juice into powdered sugar. Stir in lime zest. Once it forms a pourable glaze pour over the middle of each loaf. The glaze should run down the sides of each cake.