Register / Login / Logout / View Account

Raspberry Lime Coffee Cake

This is a great coffee cake for any occasion.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
4x2" piece
Calories Cholesterol Sat Fat Carbs
254 0mg 1g 43g
Recipe Footprint (for Recipe's Default # of Servings)
.16 Water saved (gallons) [animal consumption only]
.62 Manure (pounds) not deposited into the environment
.7 Grains / feed (pounds) not consumed by animals
1.5 Methane (gallons) not created by animals
18.7 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 25 minutes
Ingredients
For the cake:
  • 1/3 C soy milk
  • 1/2 Tbsp lime juice
  • 2 tsp lime zest
  • 1/4 C vegetable oil
  • 2 Tbsp sour cream (non-dairy)
  • 1/2 tsp vanilla
  • 1 1/3 C flour (unbleached all purpose)
  • 3/4 C granulated sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C raspberries (fresh)
For the icing:
  • 1/2 C powdered sugar
  • 1 1/2 Tbsp lime juice
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 25 minutes
Ingredients
For the cake:
  • 1/3 C soy milk
  • 1/2 Tbsp lime juice
  • 2 tsp lime zest
  • 1/4 C vegetable oil
  • 2 Tbsp sour cream (non-dairy)
  • 1/2 tsp vanilla
  • 1 1/3 C flour (unbleached all purpose)
  • 3/4 C granulated sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C raspberries (fresh)
For the icing:
  • 1/2 C powdered sugar
  • 1 1/2 Tbsp lime juice
Servings
4x2" piece
Calories Cholesterol Sat Fat Carbs
254 0mg 1g 43g
Recipe Footprint (for Recipe's Default # of Servings)
.16 Water saved (gallons) [animal consumption only]
.62 Manure (pounds) not deposited into the environment
.7 Grains / feed (pounds) not consumed by animals
1.5 Methane (gallons) not created by animals
18.7 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. Combine the milk, lime juice, and lime zest; set aside for 5 minutes. Whisk in the oil, sour cream and vanilla.
    Combine the milk, lime juice, and lime zest; set aside for 5 minutes. Whisk in the oil, sour cream and vanilla.
  2. Combine the dry ingredients in a large bowl.
    Combine the dry ingredients in a large bowl.
  3. Add the raspberries to the dry ingredients; add the wet mixture to the dry / berry mixture; combine just until mixed.
    Add the raspberries to the dry ingredients; add the wet mixture to the dry / berry mixture; combine just until mixed.
  4. Pour the batter into an 8 x 8-inch baking dish (lightly greased and floured); bake at 350 degrees for 20 to 25 minutes or until golden brown.
    Pour the batter into an 8 x 8-inch baking dish (lightly greased and floured); bake at 350 degrees for 20 to 25 minutes or until golden brown.
  5. To prepare the lime icing, in a small bowl combine all icing ingredients.
    To prepare the lime icing, in a small bowl combine all icing ingredients.
  6. Once the raspberry lime coffee cake has cooled, drizzle the icing over the top of the cake.
    Once the raspberry lime coffee cake has cooled, drizzle the icing over the top of the cake.
Recipe Notes

Cover and store in the refrigerator for up to one week.

Mainly Vegan Chef's video

© Mainly Vegan LLC
Back To Top