Lime and Mint Cake

Fresh, light and tangy, this cake is perfect for summer events and celebrations, or as a lovely alternative to the standard chocolate cake or vanilla cakes you've eaten a thousand times. The recipe for my Lime and Mint Cake includes instructions for a lime sponge, lime glaze, candied lime and toasted coconut, but the cake can also be made to stand alone. Alternatively, you could top it with your favourite vegan buttercream or even use the batter to create adorable muffins!

This recipe makes one large cake or two standard cakes. The sponge is of course, vegan, and can be made in advance and frozen for up to two months.

Ingredients for the cake

  • 400ml soy milk
  • 40ml apple cider vinegar
  • 400g self-raising flour
  • 255g caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 25g lime zest (approximately 2.5 limes)
  • 130ml vegetable oil
  • 80ml fresh lime juice
  • 7g mint leaves, finely chopped (approximately 15 leaves)

Ingredients for the glaze

  • 100g icing sugar
  • 1 tbs fresh lime juice
  • 1 tbs soy milk
  • 2g lime zest (optional)

Ingredients for the candied lime

  • 10g lime rind (approximately 1 lime)
  • 1 tbs boiling water
  • 35g caster sugar

Ingredients for the coconut

  • 20g shredded coconut

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease a bundt tin.
  • Combine milk and vinegar in a large jug and set aside for 10 minutes.
  • In a large bowl, combine flour, sugar, baking powder, soda, salt and lime zest.
  • Combine oil and lime juice in a jug.
  • Slowly add wet ingredients, alternating between milk and oil.
  • Once mixture is combined (don't overmix!), add mint and mix until just incorporated.
  • Pour into prepared tin and place in the oven.
  • Bake for approximately 35 minutes, or until an inserted knife comes out clean.
  • Remove from the oven and leave to cool slightly for 15 minutes, before turning out onto a cooling rack to cool completely.

Instructions for the glaze

  • Combine icing sugar, lime juice, milk and zest until smooth.
  • Drizzle over cake, to taste.

Instructions for the candied lime

  • Combine rind and water in a bowl and set aside for 1 hour.
  • Pour rind, water and sugar in a saucepan and cook over a low heat for 10 minutes.
  • Once the sugar has formed a thick syrup, remove the rinds and place onto a piece of baking paper. I like to cook mine until it's golden, but you may like to remove it prior.
  • Transfer to your refrigerator and leave to set for at least 1 hour.
  • Sprinkle lime onto cake, to taste.

Instructions for the coconut

  • Place coconut into a frying pan, and toast, tossing regularly, over a high heat until brown.
  • Top cake with coconut, to taste.
  • Store in an airtight container in the refrigerator for up to 5 days. I like to bring the cake to room temperature before serving, but it can be served cold.

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