Can I use only all-purpose flour for the cake?

Yes, the recipe states you can use additional all-purpose flour if whole wheat pastry flour is unavailable, maintaining the same total flour quantity.

Why do I let the wet ingredients rest for 5 minutes?

Allowing the almond milk, lime, vinegar, and vanilla to rest helps the vinegar curdle the almond milk slightly, creating a vegan 'buttermilk' effect for a tender cake.

How do I know when the Strawberry Lime Cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean after baking for 30-35 minutes at 350 degreesF.

What if my lime icing is too thick or too runny?

If the icing is too runny, add more powdered sugar. If it's too thick, gradually add more unsweetened almond milk until it drizzles smoothly.

How should I store leftover vegan Strawberry Lime Cake?

Once cooled and iced, store the cake covered at room temperature for a day or in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.

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Strawberry Lime Cake
[Vegan]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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A slice of vegan Strawberry Lime Cake on a white plate, topped with a drizzle of white lime icing and fresh strawberry slices.

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Strawberry Lime Cake [Vegan]

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This strawberry lime cake is like the Minute Maid strawberry limeade that so many of us drank during our childhood. The key difference (other than being a cake) is that this recipe leaves out the refined sugar. Sweet strawberries and freshly squeezed and zested lime are folded into a delicious... Read More

Ingredients You Need for Strawberry Lime Cake [Vegan]

For the Cake:

1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or additional all-purpose flour)
1 tablespoon cornstarch
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened almond milk
Zest and juice of 3 limes
1/2 teaspoon white vinegar
3/4 cup raw sugar
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup chopped ripe strawberries

For the Icing:

1 cup powdered sugar
3 tablespoons unsweetened almond milk
1/2 teaspoon vanilla
Zest of 1 lime
Strawberries, for decoration

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How to Prepare Strawberry Lime Cake [Vegan]

Preheat oven to 350°F. Grease and line one 6-inch cake pan with parchment paper.
Sift the flours, cornstarch, baking soda, and salt together and stir to combine.
In a separate medium bowl, whisk the almond milk, lime zest and juice, white vinegar, and vanilla. Let rest for 5 minutes.
Add the raw sugar, melted coconut oil, and vanilla to the wet ingredient mixture and whisk.
Make a well in the center of the dry ingredients and add the wet ingredients to the center. Whisk into a smooth batter.
Then, fold in chopped strawberries.
Place batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick into the center comes out clean.
Then, remove and let cool completely before icing.
To make the icing, whisk the powdered sugar, almond milk, vanilla, and lime zest together until smooth and runny enough to slowly drizzle off a spoon. If the icing is too runny, add more sugar. If it is too thick, add more almond milk.
Cover the top of the cake with the icing, letting it drip off the sides of the cake. Top with strawberries and serve.

Notes

Try cutting the cake in half and filling it with strawberry preserves before icing. Store the cake in the refrigerator for up to 5 days. Adapted from: veganricha