Lemon & Lime Coconut Cake with Frosting - Mouthwatering Vegan Recipes

Written by Miriam Published on October 8, 2011 in , , Festive

Lime & coconut are indeed a perfect couple – here they are married into a wonderous and moist cake. The flavour is sublime, the texture crumbly, moist and a little zesty. The frosting is morish, and all together it is very much a ‘please make again mum’ type of cake. We had it for dessert too, as we stored ours covered in the fridge. We also had it for tea with Earl Grey, which was a perfect afternoon snack. My husband confessed that he even had it for breakfast – it was the last portion left and he stole it first thing. Now you know all this, here is the recipe for you. Enjoy baking, making and waking to this delightful cake !

INGREDIENTS

2¼ cups plain self-raising flour
¾ cup white icing sugar
3 heaped tbsp desiccated coconut
1 tsp bicarbonate of soda
1 tsp egg replacer
3/4 cup canola oil (or coconut oil)
3/4 cup coconut milk (not the low fat variety)
1 cup mixed lemon and lime juice (freshly squeezed) with 7-Up
1 tbsp lemon & lime zest
1 tbsp apple cider vinegar

METHOD FOR THE CAKE

Heat the oven to 180C (350F) or Gas mark 4. Now sift all the dried ingredients together in a large plastic bowl, twice.

Add the liquid ingredients, one at a time, whilst mixing with a wooden spoon. Continue to mix for a couple of minutes, then pour into a greased 9″ loaf tin lined with greaseproof paper.

Place in the hot oven for about 45 minutes – but check on it after about 35 minutes.. It’s ready when a sharp object comes out of the cake clean. Then let it cool down, and take out on a serving cake stand or plate.

FROSTING INGREDIENTS

½ tsp coconut essence
1 225g tub cream Original Tofutti (vegan cream cheese)
1½ cups icing sugar
sliced lime, and zest for decoration

METHOD FOR THE FROSTING

To make frosting, gently whisk all ingredients together in a medium bowl until smooth – this will only take a few moments, so do not over-whisk. Place in the refrigerator when thick and smooth for at least 1 hour.

Meantime, once your cake has completely cooled down, you need to cut your cake horizontally, so that you are left with three layers of equal depth.

Having done this, spread frosting between the layers, then coat the outside and top of the cake with frosting, using a spatula. In order to level the cake so the frosting sits safely on it, feel free to cut a thin slice off the top.

Finally place your lime slices and zest on top and refrigerate – covered if possible.

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !

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79 Comments

Pat Matthias
October 9, 2011 at 3:22 am

Looks delicious! I am going to try it….
Chantal
October 9, 2011 at 5:02 am

I just don’t know what to say or where to start. This is the recipe of my dreams. Earlier this year I made a coconut/lime cake but it wasn’t vegan and I’ve been so upset that I can’t make it. But this recipe is not only a replication taste for taste, but its a hell of a lot easier to make. Thank you thank you thank you! It’s now one of my favourites to bake!
Phil
October 9, 2011 at 9:56 am

Wow, very very tempting. I will make this next week for sure. Looks and sounds very moreish!
Cake, hot tea and a book is a great way to relax and this cake……. I’m coming to get you!
Miriam
October 9, 2011 at 10:59 am

Hi there Pat and welcome to my site. Hope you enjoy it Pat and look forward to your comments. Cheers to you !
Miriam
October 9, 2011 at 11:01 am

Hi Chantal, thanks for your comment and hope that you enjoy this delicious cake ! Cheers to you !.
Miriam
October 9, 2011 at 11:10 am

Hi there Phil, great to have your comments here. This type of tea is an Earl Grey companion, as for the book, then you are talking perfection here. Enjoy, enjoy, enjoy !!!.
aurele allain
October 9, 2011 at 11:19 am

hi,Miriam….was referred by lean cuisine….i see a new world of fine meatless cuisine opening up in from of me….do you have a cook book out .looking forward to taste your recipes…
aurele allain
October 9, 2011 at 11:23 am

Miriam, hi again….what other name for egg replacer recipe…can you help me with this one…
Miriam
October 9, 2011 at 11:50 am

Hi there Aurele, welcome to my site – you have come at a great time, why ? because you have a great choice available to you (go to categories) and in the forthcoming months I should have my book on sale. Meantime, enjoy and look forward to your comments on my blog – cheers to you !.
Miriam
October 9, 2011 at 11:55 am

Hi Aurele, thanks for your comment – I am not sure what you mean y other name for egg replacer. I used the brand called Orgran – there are others also, it depends which part of the world you are in and what they make or import, alternatively make your own – here’s a link that might help :- http://vegetarian.lovetoknow.com/What_Can_I_Use_as_an_Egg_Substitute Hope this helps ! Cheers to you again !.
Daniel
October 9, 2011 at 10:33 pm

Hey there, is the 7-up necessary and if so, how much of that goes in to make the juice up to 1 cup? Thanks!
caroline
October 11, 2011 at 5:18 am

Do you have any substitute for the icing sugar. It’s just not healthy for vegans to use icing sugar & bicarbonate soda. I would love to try this recipe but without these 2 ingredients. If you know of any healthy substitutes for these I will gladly make this. Thanks in advance.
Miriam
October 11, 2011 at 12:19 pm

Hi Daniel and thanks for your comment – I suggest that you squeeze the necessary citrus fruit and pour in a cup – top the rest up with 7up. If you wish to omit this and add the extra in citrus go ahead, no problem. Thanks and hope you enjoy this. Cheers to you !.
Miriam
October 11, 2011 at 12:51 pm

Hi there Caroline and thanks for your comment. I understand your concern about Icing sugar, also known as confectioner’s sugar in the States- it is used to help hold together and sweeten the frosting – without it, the frosting will not set but be runny, it is your choice if you wish to omit it for your own personal reasons. This would then be a case of not being able to have one’s cake and eat it, unless you are happy to have it without the frosting – however, if you are looking for a healthier option here, then you can make the cake and use the tofutti cream mixed with agave syrup to suit your taste buds in terms of sweetness, then put it aside in the fridge and add a dollop of it on your cake, that way you avoid the icing sugar – so that’s one problem for you solved.
Many, many, many vegans consume bicarbonate of soda, again in very low doses, as is the case with this cake – personally, we have cake once a month – as a treat – the majority of what we eat is very healthy indeed, vegetables, wholegrains, fruits, wholemeal bread, lots of fibre, lots of water, lots of laughter – and it is these things that keep us healthy – but a piece of vegan cake, a piece of vegan chocolate are allowed amongst many vegans as a treat. Life would be so boring without treats, and we also have some healthy treats too, but some of them are less healthy and that is why they are consumed infrequently. I cannot find you a healthier substitute for confectioner’s sugar other than what I suggested above, and hope that this helps you.
However, I certainly cannot find a better substitute for bicarbonate of soda to make a good vegan cake. I make NO CLAIMS about it being a healthy cake, but rather a pleasant tasting one, and it is up to each individual to choose how much to consume and what to consume.
Caroline here is some information for you regarding ‘why’ bicarbonate of soda – it needs to be used in cakes in order that they rise – especially in the case of VEGAN ones where eggs are excluded. Also here is a link about it http://en.wikipedia.org/wiki/Sodium_bicarbonate – you will also see if you research further that bicarbonate of soda is being used medically to treat several bodily disorders including cancer (probably because of the alkalizing effect it has on the body).
Regards,
Mouthwatering Vegan Recipes.
Cooking
Main article: Leavening agent
Sodium bicarbonate, referred to as “baking soda” is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe.[8] Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good)[citation needed] or cream of tartar.
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderise meats. Bicarb may react with acids in food, including Vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.
Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.
Phil
October 11, 2011 at 4:34 pm

Hi Miriam,
I am buying the ingredients tomorrow for this sublime looking cake.
Where you say “•1 cup mixed lemon and lime juice (freshly squeezed) with 7-Up”
is that the juice of 1 lemon and 1 lime into a cup and then topped up with 7-UP drink?
Many Thanks
Phil.
Miriam
October 11, 2011 at 4:48 pm

Hi there Phil – yes, it is indeed as you so eloquently put it. Hope all goes well, look forward to your comment again soon – enjoy baking !
Genki Kitty
October 11, 2011 at 9:34 pm

Oh man! This is definitely going to appear in our kitchen soon. Thanks for sharing!
Miriam
October 12, 2011 at 7:30 am
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Homemade Fondant / Sugarpaste Recipe Eggless Macarons Recipe - Tasty | Bake with Shivesh Vanilla Butternut Pound Cake Recipe - Food.com Moist Vegan Chocolate Cake Recipe with Peppermint Buttercream

Genki Hi and thanks for your comment – hope you make it and enjoy it ! Cheers to you !.
Andrea
October 13, 2011 at 7:01 pm

Even for a naturally untalented cake chef such as myself your recipe was easy-to-follow…
As I am renowned for my baking disasters… when family detected the heavenly scent wafting in the house, after raptures of mmmmmmmm-ing and aaaaaa-hing at the texture light and fluffy and the taste sublime … well, I just couldn’t blag thinking it up myself!!… hands down… you are the genius… I am your disciple… and they are the grateful beneficiaries!!
Miriam
October 13, 2011 at 7:35 pm

Hi there Andrea & thanks for your wonderful comment – glad to hear that it was a resounding success through and through !!! Look forward to your future comments on my blog. Cheers to you !
eva
October 13, 2011 at 7:54 pm

Having a love for both coconut and lemon, i made this lovely delicious cake, so easy in yr step by step recipe, even i couldnt get it wrong!!! the result – truly mouthwatering ! Thanks for working culinary wonders for us here…Pls carry on doing so ….Fantastic!! Bravo !!
Miriam
October 13, 2011 at 8:59 pm

Hi Eva and thanks for your great comment – am so pleased that you enjoyed this cake and thanks for all the appreciation, I truly embrace it all ! Cheers and look forward to your future comments here.
Miriam
October 17, 2011 at 8:03 am

Thanks for your comment and for sharing. Cheers to you !.
Bekah
October 18, 2011 at 3:55 am

This looks absolutely scrumptious! Can’t wait to make it.
Miriam
October 19, 2011 at 4:55 pm

Bekah Hi, thanks for that – hope you enjoy it !
Neva
October 21, 2011 at 7:22 am

Hi Miriam, my cake just fell apart when I cut it horizontally. 🙁 Do you think it was not completely cooled down?
Miriam
October 22, 2011 at 11:24 am

Hi there Neva – thanks for your comment. The cake must be totally cool 100% when you cut across otherwise it will almost certainly break – also a tip use a serrated bread knife. Did you at least enjoy the taste of it ? Please don’t give up. With cakes, especially vegan ones, we must be patient, quantities are crucial as is handling them – that said they are very gratifying when they succeed, and it’s super to know they are totally cholesterol free and vegan ! Keep me posted. Cheers to you !
Neva
October 26, 2011 at 11:49 am

Thanks Miriam! I have used the other two layers, spreaded the frosting in between and on top and left it in a fridge overnight so I could cut it in a small pieces. I have placed lime & lemon zest and lime slices on top and neighbours said it was delicious! 🙂 I’ll keep trying!
Miriam
October 26, 2011 at 1:46 pm

Neva Hi & thanks for that – it sounds like the taste and texture worked – the frosting will be no problem next time if you follow my guidelines for it and remember, don’t over process/stir the frosting ! It is very tasty though and that’s what counts – next time all will be well ! Best to you !.
Lesley
November 4, 2011 at 4:02 am

Hi Miriam….I’m planning to make this on the weekend and just want to confirm your cup measure. I think I read in one of your posts that it is 210ml. Here in Australia it’s 250ml. I know in baking it’s important to get the ratios right so want to make sure I’m accurate. Thanks.
Miriam
November 4, 2011 at 11:51 am

Lesley Hi and thanks for your comment. I would go with 210 since that is what I measured. Good luck and hope you enjoy it ! Cheers to you !.
Lesley
November 8, 2011 at 12:51 am

Hi again Miriam…..I followed your measurements when I made this to accompany the cauliflower cheese pasta and it was very popular. It didn’t rise as much as I hoped so I only cut it half horizontally and filled with the frosting. End result was great! Thanks again.
Miriam
November 8, 2011 at 8:08 am

Hi there Lesley and thank you for your feedback on my cake. There are so many factors that can contribute to cakes tasting great but perhaps from time to time not quite rising as much as we would expect or wish. A little bit more baking powder (1/4 of a teaspoon more) and a slightly deeper but smaller loaf tin, may just do the trick for you next time. Good for you for frozting the one layer and around the cake – glad you all enjoyed it. Best to you !.
Riccardo
November 25, 2011 at 10:40 pm

Hello Miriam, just a question: what do you exactly mean by “1 tub cream Tofutti” because I am not sure which product of Tofutti you mean by eat? Could you post a picture of it or tell me if you mean the sour cream Tofutti!
Thank you so much for this recipe, I am dying to try it out!!
Greatings from Luxemburg, keep it up, we need ur knowledge 😉
Miriam
November 26, 2011 at 4:18 pm

Hi There Riccardo and welcome to my site – the tofutti you need to purchase it the one called ‘original’ – here is the link for you http://www.triano.f2s.com/smooth-1.php
not the sour cream one, the plain one ‘ORIGINAL’ it says that on the lid of it. Good luck and look forward to your future comments here. Cheers & Thanks !
Rivka
November 28, 2011 at 3:57 am

Hello to Miriam,
Thank you for your great site
I have questions about this mouthwatering cake
1. what is “self-raising” flour? and can I use usual flour instead?
2. what is “icing” sugar? and can I use usual sugar instead?
3. can I ommit the “egg replacer” (because I dont think we have such thing in my country)?
4. and finally, what is “7-Up”?
Thanks a lot!
Rivka
Miriam
November 28, 2011 at 5:56 pm

Rivka Hi there and welcome to my site. I will do my best to answer these questions.
1. If you don’t have self raising flour then you can make it, here is how You can substitute, no problem:
For 1 cup self rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
2. Icing sugar is also known as confectioner’s sugar – it’s the white powdered sugar, and if it’s for the frosting I suggest you try and buy it. Icing sugar is made for many cake toppings worldwide.
3. You can try and omit it and add 2 tablespoons of cider vinegar instead.
4. 7Up is a fizzy lemonade – here is the link for 7Up http://www.7up.com/
Hope this answers help you.
Rivka
November 30, 2011 at 7:53 am

Thank you very much Miriam, now I understand everything, and see we have everything here, and I will take your advice avout the cider vineagar instead.
Phyllis Brown
November 30, 2011 at 4:43 pm
See Also
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What a lovely cake! It looks so fresh and light! I’ll just have to try it! Thank you!
Miriam
December 1, 2011 at 8:16 pm

Hi Phyllis, thanks for your comment, hope you enjoy it. Best to you.
Miriam
December 1, 2011 at 8:18 pm

You’re welcome Rivka.
Romina
January 31, 2012 at 10:51 am

Hi there
I am in awe with this recipe and can’t wait to do it. Being a vegetarian who eats eggs, can I please ask what I can use instead of the egg replacer? Or if I can do this myself? I do not have access to an egg replacer because otherwise, I would use it. thanks a lot and keep up the good work! 🙂
Miriam
February 1, 2012 at 1:58 pm

Romina Hi there and thanks for dropping by here with your comment. You can purchase egg replacer if you live in Malta – the brand name for it is called Orgran, let me post up a picture of it from a link http://www.amazon.com/Orgran-Gluten-Free-Natural-Replacer/dp/B0054S4SBA/ref=sr_1_2?s=grocery&ie=UTF8&qid=1319557444&sr=1-2 – this is sold in almost all the health shops in Malta and also many of the Supermarkets here including Scotts in Sliema and others – Good Earth have it too. By all means phone these places up to put one aside for you, and go to the nearest one to you (if you are living in Malta) – I do hope you enjoy this recipe. By the way good news is you can use the egg replacer (Organ) for making many cakes and quiches too (I have a recipe for a quiche on my blog which is made with Orgran and is delicious – 1 packet is the equivalent of 66 eggs and works out much cheaper than eggs and is also cholesterol free, Organ comes is a powder form making it super convenient 1 teaspoon is equivalent to 1 egg – it’s that simple). Very best to you Romina.
Abbie
April 13, 2012 at 8:48 am

I made this cake for a birthday party and it was sublime! I was out of egg replacer so I used a teaspoon or corn flour instead and it turned out just as well as the last time I made it!
This recipe has become a favourite of mine 🙂
Miriam
April 13, 2012 at 1:36 pm

Abbie Hi there and welcome here. Many thanks for dropping by here with your comment. Am delighted that this cake is a favourite of yours ! I look forward to your future comments on my blog. Best !
Carmela
April 22, 2012 at 3:42 am

Hi, I just made this today and it was fabulous! The only problem I encountered was, while the cake was super moist, it was super crumbly as well. I was not able to cut it into the three layers. So we just tried to slice it as best as possible and drizzled the frosting on top. What do you think caused the moist crumbles? I definitely plan on making this again, maybe using two round cake pans for easier layering and slicing. Thanks for the recipe!
Miriam
April 22, 2012 at 7:53 pm

Carmela Hi there and welcome here. Thanks so much for dropping by here with your comment. It is indeed a delightful and tasty cake. Now the reasons for a crumbly outcome are usually as follows :-
Too much salt
Not mixed enough/sufficiently
Sometimes it could be because it’s cooked for too long – or that there is too much liquid.
Sometimes not enough ‘fat’ can cause crumbling
Not being there with you in making it is difficult to know 100% – so keep the above in mind and by all means feel free to use 2 tins too ! Best to you !
tate
May 1, 2012 at 11:37 am

it says to use 1 cup of lemon/lime juice and 7 up. is that the juice of one of each then topped up with 7 up. pardon my stupidity. cant wait to make it 🙂
Miriam
May 1, 2012 at 1:05 pm

Tatianna Hi there and welcome here. It’s one cup inclusive – meaning all 3 to make up the sum total of a cup (that will include your 1 squeezed lemon and 1 squeezed lime). Hope this helps. Enjoy !
Lory
May 8, 2012 at 12:17 pm

Hi Miriam,
I have birthdays coming up, and i want to make this cake, but I wanted to ask you, is the cider vinegar. Is it absolutely necssary or can I leave it out or replace it? I never use vinegar so that’s why I’m asking. Thanks!! I love your site.
Miriam
May 9, 2012 at 10:20 am

Lory Hi there, below is some information regarding vinegar – Using vinegar in baking :-
Vinegar is a surprisingly common ingredient in many vegan baked goods. Vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake. One of my favorite cake recipes takes advantage of this reaction: http://www.mouthwateringvegan.com/2010/11/28/luscious-red-velvet-moist-chocolate-cake/ You can’t tell that the cake has vinegar in it when you taste the finished product and people (both vegans and non-vegans) are often surprised to hear that vinegar was included at all. So to answer your question, it is necessary yes.
If you are going to bake for birthdays I recommend the very easy to make and loved by all Luscious Moist Chocolate Cake of mine http://www.mouthwateringvegan.com/2010/11/28/luscious-red-velvet-moist-chocolate-cake/ it’s not really a ‘red’ coloured cake at all and you can omit the colouring. The reviews on this recipe have been superb – chocolate cakes are amongst the most popular and loved cakes in parties. Just a thought ! By all means bake this wonderful cake, but it may not have the same appeal as the chocolate one as some people don’t like tart and lemon tastes so much (I personally love it almost as much as chocolate). Best to you !
Lory
May 9, 2012 at 5:52 pm

Thanks for the info, Miriam! I did see your recipe for the chocolate cake, but my almost 2 year old (the first b-day) is NOT a fan of chocolate. The other birthday just a few days later is the husband and he’s hinting about carrot cake…although he said that lemon/lime coconut sounded good too. So, I think I’ll make this one for sure, and I may have to still whip up some carrot cupcakes too!
I thought my father in law might be here too (his birhtday is this weekend before the other two) and I was afraid I’d have to make him a pie. I love baking, but sometimes its just too many birhtdays in a row!! However, he has chosen to stay home as his daughter is coming for a visit, so we’ll make sure we wish him a belated happy b-day but he can just enjoy the granddaughter’s cake! He loves lemon pie, so he should like this too. I won’t even tell him its vegan. 😉
Miriam
May 11, 2012 at 1:36 pm

Thanks for that there Lory. Sounds ideal to make this cake then. Enjoy and let me know how it all goes. Best wishes & hope all goes well. Cheers to you !
Lory
May 20, 2012 at 12:30 pm

Hey, Miriam. The cake was a hit! Ended up taking it to church potluck, and everyone sang happy birthday to my big 2 year old, and then we cut it up and after giving her the first piece everyone else dug in. And at the end there was only one slice left!!!
Miriam
May 20, 2012 at 1:08 pm

Sounds like a resounding success dear Lory ! Thumbs up and so glad all went well – well done and best wishes to you ! Look forward to your future comments on my blog !
puck
July 30, 2012 at 8:58 pm

Wow- the recipe sounds so delicious! I would love to try it, but I never heard about self-raising flour here in Austria. Do you have any suggestions what to take instead?
Miriam
July 31, 2012 at 11:13 am

Hi Puck and thanks for your comment – here is a link that might help you make self-raising flour http://www.notdelia.co.uk/how-to-make-self-raising-flour/ Cheers !
puck
July 31, 2012 at 8:57 pm

Thanks a lot, Miriam! Never expected it would be that easy! ; )
Miriam
August 1, 2012 at 11:06 am

You’re welcome Puck !
Sherrie
February 2, 2013 at 5:01 am

OMG….. This is the first vegan cake I made and we all loved it. Very, very good. My only mishap was that the icing was a little runny than I would have preferred. We left it in the fridge all day and it helped a bit. How can we make the icing a little thicker? Other than that extremely minor issue… The cake is amazing… Thanks Miriam.
Miriam
February 2, 2013 at 10:16 am

No worries Sherrie. Next time, more confectioner’s powder – what we say here in Europe icing Sugar. If you like chocolate, don’t miss my chocolate cake (it’s called the red velvet moist chocolate cake, but it’s not really a red velvet cake, but rather an incredible moist easy to make chocolate cake – you will love it) !
Margaret
February 23, 2013 at 9:40 pm

This is my first vegan cake and it was a success!! Everyone loved it. I added extra lemon and lime zest to the frosting and it was very flavorful. Thanks for this recipe. I will be making this in the near future:)
Miriam
February 23, 2013 at 10:15 pm

Hi there Margaret and welcome here. So glad you enjoyed this ! Best your way !
Joe
March 3, 2013 at 4:58 pm

Made this today. But I only managed to get two layers. Another thing probably I got something wrong cos I had to leave the milk out and the 7up only 3/4 cup. Those cups are terrible for me Ugh!
But the taste is delicious just the same. Tks 🙂
Miriam
March 3, 2013 at 8:33 pm

Hi there Joe, glad you made and enjoyed this. It may have been a little problem if you were serving it up as a Birthday cake for appearances from what you said, but you somehow managed and glad you enjoyed the taste just the same. Well done for your efforts ! Best your way as always !
Angela
March 7, 2013 at 12:31 pm

I somehow managed to misread the quantity for bicarbonate of soda (1 tbsp instead of tsp) and it’s still a very good cake. It seems you can’t go wrong with this one!
Anyway, I’ll know better next time. Thanks 🙂
Miriam
March 7, 2013 at 12:38 pm

Hi there Angela and thanks for your feedback. How interesting to know it still worked – a little funny, amusing but glad you still enjoyed it ! 🙂
Natalia
March 16, 2013 at 4:55 pm

We want to thank you for all the work you do and the great ideas you give us. We are an animal school sanctuary and we’ve shared this recipe on our facebook english page. We invite you to find more about us: https://www.facebook.com/School.Sanctuary.EHL (enflish facebook page) and https://www.facebook.com/SantuarioEHL (spanish facebook page) THANKS A LOT!!!
Miriam
March 16, 2013 at 6:58 pm

Natalie Hi there and welcome here. I have just gone in to ‘like’ your FB page. There are several ways of helping to spread veganism and helping the animals. 1) is to donate financially to good sound causes. the 2) is to pull one’s sleeves up and help directly with the animals in need in whichever way one can. The 3) way is to share great vegan recipes that one feels compelled to try – this snowballs and greats a great momentum, because firstly any potential vegan will be tempted, thus likely to embark on a vegan journey, and 2nd of all it keeps everybody happy. Most vegans have non-vegan family and friends – some even have partners who are not vegan – what a better way to steer people away from meat and dairy then give them a substitute every bit as good as the non-vegan version plus much more in the instances of some recipes such as the ones found on here. To this end do by all means share my recipes on your page – tag my Mouthwatering Vegan FB page so that I come in and say ‘Hi’ from time to time. I do hope you try out some other recipes. This one is great, but 90 percent of what I have on the blog is much better ! (I can’t believe I just said that) – Enjoy ! 🙂
Hannah
March 24, 2013 at 12:19 pm

This looks amazing as do so many of your recipes! I would really like to make this cake today to take to a friend…but it’s sunday! The health food shops near me are closed and I forgot the tofutti. Have you any alternative suggestions for how to make a tasty frosting?? Many thanks
Miriam
March 25, 2013 at 1:13 pm

Hi Hannah and welcome here. I don’t have a frosting to hand at this moment in time for this and I am answering my comments today a day later than usual, so I don’t know what you have done. I have come to realize that the best thing to do when ingredients are not to hand is to go for another recipe. To that end I would have seriously recommended my Luscious Chocolate cake (here is the link for you. Note, just omit the red colouring) http://www.mouthwateringvegan.com/2010/11/28/luscious-red-velvet-moist-chocolate-cake/ Hope you enjoy the outcome of what you have chosen and let me know how it goes as and when. Cheers !
Hannah
March 26, 2013 at 5:14 pm

Thanks for the reply! As you would have suggested I decided to leave this cake for another day. I now have all the ingredients, and think I’ll make it for family visiting over the easter weekend. Can’t wait! Will let you know how i got on! And thanks for the link, I’m not a huge chocolate cake fan, but I know a lot of friends/family who are!
Miriam
March 26, 2013 at 8:49 pm

This cake is great Hannah, I will tell you in advance, it tastes great but does not yield a perfect physical cut, which is fine most times if you are serving it as a dessert with some coconut cream or something – but as a clean slice it may not be the most handsome slice, but it tastes yummmy !
Wendy
April 6, 2013 at 5:30 am

This recipe is amazing! My brother visited in Aus from the UK so I wanted to treat him to something special! he can’t get enough.
I used coconut oil as I much prefer the health benefits and I used Solo instead of 7UP. perfect results.
he will be searching your website himself now. I have promised to buy him your book for his birthday!
So much fun when things work! x
Miriam
April 6, 2013 at 11:40 am

Hi there Wendy and thanks so much for dropping by here with your wonderful comment and feedback. I am delighted that your brother enjoyed my cake and your endeavours, it’s always a joy to share and get great feedback for your work, and thanks also for sharing my website with him and others. I have to agree with you that when things work it is indeed fun. I very much look forward to your future comments on my blog and thanks for your interest in my book for your brother (lucky brother ! 🙂 ).
Vesna
April 7, 2013 at 4:48 am

This recipe looks wonderful and I can’t wait to make it! I’d love to make it in cupcake form to take to a baby shower next weekend. Do you think that will work and if so how should I adjust the baking time?
By the way, I am making your Sweet Potato Lasagne tomorrow. So excited to try it! 🙂
Miriam
April 7, 2013 at 9:54 am

Vesna Hi there and welcome here. I cannot say with any certainty how these would turn out in cupcakes, but I can’t see at the same time why they wouldn’t work – so perhaps you should just give them a go. The time in the oven may be a little less as is the case usually when baking cupcakes, being smaller in size means less time, so keep an eye on them and when they turn golden they should be ready – make sure a toothpick comes out dry ! Meantime, I hope you enjoy my Sweet Potato Lasagna and I very much look forward to your feedback on both of these as and when. Cheers and best wishes your way ! 🙂
Fiona
August 29, 2013 at 6:18 pm

Hi Miriam
I first wanted to thank you for this recipe and all your recipes (they are tasty (spicy) and classy). Over the last decade as a vegetarian/ vegan I have felt so lost trying to feed my family…. thank you again.
This cake has left everyone in disbelief. depending on the occasion I have tried different “pop” pink cream soda (for my daughters cake) eliminating the lemon, lime and replacing the icing sugar (in the cake) with regular granulated sugar (I found it held together a bit better). Most recently, I tried ‘rootbeer’ with a whipped coconut butter icing and that was a big hit.
I do not shop online but I will be buying your book soon..
Miriam
August 29, 2013 at 10:48 pm

Hi there dear Fiona, thanks so much for your comment and I am so glad that everybody enjoyed this ! I hope you continue to enjoy my recipes here and if you do purchase my book at some point (see amazon customer reviews too) do let me know when it reaches you as and when in the future ! My best your way in the meantime, and I look forward to your future comments on my blog ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine

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Lemon & Lime Coconut Cake with Frosting - Mouthwatering Vegan Recipes « Mouthwatering Vegan (2024)