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A square slice of creamy vegan carlota de limon, topped with a lime slice and mint leaves, sits on a white plate with a spoon beside it. The dessert features luscious layers and a light, crumbly topping.
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Vegan Carlota de Limón (No-Bake Mexican Lime Icebox Cake)

A creamy, no-bake vegan version of classic Mexican carlota de limón made with lime juice, silken tofu, and layers of Maria cookies. This dairy-free icebox cake is refreshing, tangy, and perfectly sliceable.
Prep Time15 minutes
Cook Time0 minutes
Chilling Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: Mexican
Diet: Vegan
Servings: 9 servings
Calories: 334kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Equipment

Ingredients

Instructions

  • Add the drained silken tofu, sweetened condensed coconut milk, evaporated coconut milk, lime juice, and vanilla extract to a blender. Blend on low until smooth and creamy.
    A person wearing a colorful apron blends a light-colored carlota de limon cream sauce in a large blender. Their hand is on the lid, and the background includes shelves with books, figurines, and a decorative cross.
  • The mixture should be thick but pourable, similar to a creamy smoothie. Blend just until smooth. Avoid over-blending to keep the mixture dense and creamy.
  • Take note of how much carlota mixture measures in your blender. You'll need to pour 6 layers of it so keep an eye on the measurement.
  • Spread a thin layer of the mixture into the bottom of the 8x8 dish, then add a layer of Maria cookies.
    A glass baking dish with a layer of rectangular Maria cookies on a white creamy carlota de limon base, sitting on a blue and white tiled table. A blender with a beige mixture and someone in a "Viva Mexico" shirt are in the background.
  • You can fill in the larger gaps with smaller pieces of cookies. You can fill in gaps with smaller cookie pieces if needed, especially on the first and top layers.
  • Repeat the process of layering the filling and cookies until all of the ingredients are used up.*
    A blender pours a creamy dairy-free carlota de limon mixture over Maria cookies in a glass baking dish, resting on a blue and white patterned surface.
  • The very last layer should be of the lime mixture on top.
    A hand spreads creamy white mixture over a glass baking dish filled with soaked bread, preparing a vegan carlota de limon next to a blender and a glass on a blue and white patterned table.
  • Cover and refrigerate for at least 4 hours or overnight until set. You could also freeze it until set.
    A person holds a glass baking dish filled with creamy carlota de limon ready to go in the refrigerator, covered with plastic wrap. The dish sits atop a blue and white patterned table, while the person sports a colorful apron.
  • Once set, slice into 9 square pieces and decorate with lime slices and mint leaves, and sprinkle lime zest on top, if using. For clean slices, wipe the knife between cuts.
    A glass baking dish with a vegan carlota de limon made with tofu, topped with a white creamy layer, garnished with two lime slices and a sprig of mint. One slice has been removed, revealing the dessert’s luscious layers inside.
  • Slice and serve chilled for the best texture.
    A slice of creamy dairy-free carlota de limon topped with lime and mint sits on a white plate, with the rest of the dessert in a glass dish in the background, all placed on a blue and white patterned surface.

For Carlota in Jars

  • Blend the ingredients, except the cookies, until smooth. Take not how much mixture you have and divide it between the amount of jars you want to fill.
  • Layer the Maria cookies and creamy mixture until you reach the top.
    A glass jar with a layer of creamy vegan carlota de limon being layered in a jar, topped with several broken pieces of Maria cookies, placed on a blue and white patterned surface.
  • The very last layer should be the creamy mixture. Cover with plastic wrap and refrigerate or freeze for at least 2 hours.
    A blender pours a creamy carlota mixture into a small glass jar beside another filled jar, both on a blue and white patterned tile surface.
  • Serve decorated with a half thin slice of lime and a small mint leaf, if desired.
    A small jar of vegan carlota de limon, creamy and partially eaten to reveal its layered texture, is topped with a lime slice. It sits on a brown dish with fresh green leaves and a wooden spoon nearby, on a blue and white patterned surface.

Notes

  • *I recommend to do 6 layers of the creamy mixture and 5 of the cookies for the best texture. 
  • Silken tofu is key for achieving a thick, creamy filling that sets properly and creates clean, sliceable layers.
  • The dessert will not taste like tofu once blended.
  • Fresh lime juice is recommended for the best flavor.
  • Coconut milk does not overpower the flavor and blends smoothly into the filling.
  • For best texture, chill overnight before serving. For a extra firm texture freeze for at least 4 hours or until ready to serve.
  • This dessert is similar to a key lime icebox cake, but with a traditional Mexican twist.

Nutrition

Serving: 9servings | Calories: 334kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 234mg | Potassium: 220mg | Fiber: 1g | Sugar: 30g | Vitamin A: 18IU | Vitamin C: 8mg | Calcium: 199mg | Iron: 2mg
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