This recipe is by no means healthy, but it is vegan! I made this for two separate potlucks- a work party for July 4th and a going away party for some AmeriCorps members who worked with the non-profit I am involved in. I’ve noticed dietitians like to bring dessert to parties- I think it has a lot to do with the fact that we love to treat ourselves, but don’t want a huge cake sitting in our fridge when we were just craving a piece or two.
Long story short, the chefs at work were very amazed that a vegan cake could taste just like any other cake! I’m totally getting my foot in the door and bringing in plenty of outside resource to help our chefs create more vegan options! I also attended my first VegFest a few weeks ago and connected with a lot of amazing organizations working towards ending animal cruelty. I’m going on 18 months as a vegan, and I am loving being a part of the vegan online community with my sub-par, infrequent blogging and instagramming.
Here is this recipe so I can have it available next time I need to bring a cake to something. But, if some random person happens to find themselves on this page in need of a vegan cake recipe: I hope you try this one and enjoy it as much as I did!
Coconut Lime Cake
Adapted from Bittersweet Blog
- 1 Flax Egg (1 Tbs ground flax +3 Tbs water, let sit for 15 minutes)
- 3/4 Cup Plain Soymilk
- Zest of 2 Key Limes
- 2 Tbs Lime Juice
- 1/2 Cup Canola Oil
- 2 tsp Vanilla Extract
- 3/4 Cup Agave or Maple Syrup
- 2 3/4 Cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Cups Shredded Coconut, + more for topping
Simple Vanilla Buttercream
- 1/2 Cup Vegan Butter
- 1 1/2 Cup Powdered Sugar
- 1 tsp Vanilla
- 1 Tbs Lime Juice (optional)
- 1-2 Tbs Soymilk, if needed, for thinning
Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.
In a small bowl, combine flax and water to make flax “egg”. Let sit for 15 minutes. Meanwhile, combine the soymilk, lime zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes to allow it to curdle
In a separate bowl, mix together the flour, baking powder and soda, and salt until well-distributed. Add in the shredded coconut and toss briefly to coat them with flour to prevent coconut from sinking to the bottom. Pour the wet ingredients into the dry, and mix just until mostly incorporated.
Pour the batter into your prepared pan, and bake for 25 minutes until a toothpick inserted into the center of the cake comes out clean. Meanwhile, prepare vegan buttercream by creaming together vegan butter and sugar in a stand mixer, or by using a hand mixer. Add in vanilla and optional lime juice. Mix until frosting is creamy, adding milk if needed to thin it out. Cool cake before frosting. Top with additional shredded coconut.
Tip: If not serving cake the same day, store cake in the freezer to prevent dryness.