Vegan Raspberry & Lime Cake

This vegan raspberry and lime cake offers a delightful balance between tangy citrus and the tartness of fresh raspberries, making it the perfect dessert for any occasion. The zing of lime pairs beautifully with the vibrant, slightly sour raspberries, creating a cake that feels like a taste of summer from your backyard. Whether you’re vegan or simply seeking a dairy-free treat, this cake will please everyone with its dense texture and bold, citrusy flavours – a true crowd-pleaser without a drop of dairy!

Here’s How to Make It

Line the tin with baking paper and give a light spray of oil to the interior. Zest the 4 limes then juice one of them. You’ll need 1/3 cup of lime juice for the cake, so juice more than one lime if you need to.

Sieve the flour, sugar, baking powder and salt into a large mixing bowl and mix well. Add the milk, lime zest and lime juice to a jug and stir to combine. Gently mix the raspberries into the flour mixture, making sure they are fully coated. This is an important step, as it will stop the raspberries from sinking to the bottom of the cake.

Using a spatula will make coating the raspberries easy. Next, add the oil to the milk mixture and stir to combine. Mix the wet ingredients into the dry. Fold in until just combined. Do not overmix. Pour into your prepared tin & bake for 1 hour and ten minutes.

Meanwhile, make the icing. Juice another of the limes, then mix this juice with the icing sugar until a smooth paste is achieved. Set aside until the cake is done. Once the cake is done, remove it to a wire rack to cool. Leave it in the tin to cool for the first 10 minutes, then remove it to cool fully.

Skewer the cake at random intervals, then drizzle the icing over the top so that it sinks down into the cake.