Raspberry Lime Sheet Cake
3/4 Cup Plain Soymilk
Zest of 2 Key Limes
1 Tablespoon Lime Juice
1/2 Cup Canola Oil
1/4 Cup Vegan “Sour Cream,” or Pureed Silken Tofu
1 Teaspoon Vanilla Extract
2 3/4 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Fresh Raspberries
Lime Icing:
1 Cup Confectioner’s Sugar
1 – 3 Tablespoons Lime Juice
Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.
Combine the soymilk, lime zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes before proceeding to allow it to curdle slightly.Add in the oil, “sour cream” or tofu puree, and vanilla, and whisk thoroughly until smooth.
In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all of the ingredients are well-distributed. Add in the raspberries, and toss them briefly to coat them with flour so that they don’t sink to the bottom of the cake. Pour the wet ingredients into the dry, and mix just until mostly incorporated- A few lumps are just fine here.
Pour the batter into your prepared pan, and bake for 28 – 36 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely before icing.
To make the icing, simply whisk the confectioner’s sugar and lime juice together, adding in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve.
Makes 12 – 16 servings