Ingredients

The following ingredients have 10 Servings
  • 2 2/3 cups All Purpose Flour ((330g))
  • 1 1/2 cups White Granulated Sugar ((300g))
  • 1 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Salt
  • 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 1 Tablespoon Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Lime Juice (Freshly Squeezed)
  • 2 Tablespoons Lime Zest
  • 1/2 cup Vegan Butter ((112g))
  • 4 cups Powdered Sugar ((480g))
  • 3 1/2 Tablespoons Lime Juice (Freshly Squeezed)

Instruction

  • Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt and whisk together.
  • Add soy milk canola oil, vinegar, lime juice and lime zest and mix into a batter. Don't overmix.
  • Divide the batter evenly between two 8-inch round cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
  • Add softened vegan butter, powdered sugar and lime juice to the bowl of your stand mixer and beat together until smooth and fluffy.
  • When your cake layers have cooled completely then spread on the frosting.
  • Slice and serve.