Mexican Lime Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
A tart and sweet cake recipe that is perfect for special occasions. The cake is vegan and the frosting is dairy based but could be made vegan with dairy-free substitutions.
Recipe type: Dessert
Cuisine: American
Serves: 6-8 portions
Dry Cake Ingredients:
  • 1.5 cups + 3 Tbsp all purpose flour
  • 1 teaspoon baking soda*
  • zest from 2.5 Mexican limes
  • half teaspoon salt
  • 1 cup granulated (white) sugar
Wet Cake Ingredients:
  • 1 teaspoon zest from Mexican lime
  • 3 teaspoons of freshly squeezed Mexican limes juice
  • 5 Tbsp of liquid/melted coconut oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon good quality (Mexican) vanilla extract
  • 1 cup of filtered water
Lime & Cream Cheese Frosting Ingredients:
  • 4 Tbsp salted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • half teaspoon lime zest, optional
  • 2.5 cups powdered sugar
  • 2 Tbsp freshly squeezed Mexican lime juice (more will be needed if desired)
  1. Heat the oven to 350℉ and grease a round 8" springform pan and set it aside.
  2. In a large bowl combine all of the "Dry Ingredients" and mix until well incorporated. Set bowl aside. In a separate bowl, whisk all of the "Wet Ingredients" until well incorporated. Whisking and slowly begin to pour the wet ingredients mix into the dry ingredients, keep whisking until you have a smooth bater with no lumps.
  3. Pour the batter into the greased pan, place in center of oven and bake for 30 minutes. Text doneness by inserting a toothpick into the center to make sure it's baked through. Remove from oven and allow to cool completely before releasing the spring and cake.
Make The Frosting:
  1. Place all of the "Frosting Ingredients" into a large bowl and use a hand mixer to whip the frosting until it's light and fluffy. I wanted my "frosting" to be more "lemony" so I added another tablespoon of the freshly squeezed lime juice -- notice that this will thin down the frosting and turn it into more of a glaze, it's up to you and both taste amazing. Place the frosting in the fridge until ready to use.
Decorate The Cake:
  1. Once the cake has completely cooled through, spread as much frosting/glaze as you'd like. You may have a good amount left if you go light on the decorating. Decorate the top with a couple of thin lime slices and some fresh lime zest. Serve and enjoy!
Adapted from Mini Lemon Cakes

* Test the potency of your baking soda by mixing a little bit with some lime juice. You want it to start bubbling like crazy, otherwise you'll need new fresh baking soda.

** I left the butter out for too long, so it was quite soft, this will also help in giving you more of a glaze than a thick frosting.

***The cake itself is vegan but the frosting uses cream cheese and butter, but if you have dairy-free versions available I think you could make the cake 100% vegan.
Recipe by Mexican Made Meatless™ at