Take It Outside

Settling into June and now coming dangerously close to summer, we’re in for quite a few beautiful days in the next couple of months, so it’s time to prepare for one of my favorite warm weather past times: Picnics! My article on sweet picnic ideas will be appearing in the July/August issue of VegNews, so short of spoiling the whole piece, I thought I’d give you one little taste of it. You may have already seen it in the VegNews Recipe Club Newsletter if you’re a subscriber, but if not, I would hate for anyone to miss out on this dessert that’s ideal for outdoor dining.

Although I’m not normally a fan of sheet cakes, I’ll make an exception for this one. Bursting with fresh berries and citrus, it packs a serious punch of flavor that can stand up to any amount of heat, be it from the sun or a spicy meal. It’s perfect for a picnic because after baking, you can just leave it in the pan to cool, cover it with plastic wrap, and bring the whole thing with you, no muss, no fuss. Big enough to feed a crowd, there would be plenty to go around for a potluck party, too.

Yield: Makes 12 - 16 Servings

Raspberry Lime Sheet Cake

Raspberry Lime Sheet Cake

Bursting with fresh berries and citrus, this easy cake packs a serious punch of flavor that's perfect for any summertime party.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Raspberry Lime Sheet Cake

  • 3/4 Cup Plain Non-Dairy Milk
  • Zest of 2 Key Limes
  • 1 Tablespoon Lime Juice
  • 1/2 Cup Olive 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


  1. Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.
  2. Combine the non-dairy milk, 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.
  3. Add in the oil, sour cream or tofu puree, and vanilla, and whisk thoroughly until smooth.
  4. 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.
  5. Pour the wet ingredients into the dry, and mix just until mostly incorporated- A few lumps are just fine here.
  6. 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.
  7. 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.
  8. Drizzle over the cake and serve.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 201mgCarbohydrates: 45gFiber: 2gSugar: 27gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

54 thoughts on “Take It Outside

  1. THis is one recipie i deffinatly plan to make! Ive been wanting to make something with lime in it for a while now and i lovvvve raspberries! so this seems perfect :)

  2. Congrats on the Vegnews article! Well, I am a huge fan of sheetcakes, so what can I say? Another perfect blog entry for me? German sheetcakes are often made with yeasted dough and although they are awesome, they take some time. Your cake is just such a great way to safe some time!

  3. mmm…. Looks fabulous! I think I may just try and make this for my company picnic next week… (although, I’ll probably end up using the carnivore ingredients…. just because I have them on hand… and maybe substitute blackberries as those are my husbands favorite)

  4. That looks so wonderful and moist! Bookmarked, to be attempted in the very near future! I’ve never made a cake with tofu before, so I’m very curious.

  5. YUM! I may be picnicing tomorrow too, so…perfect timing! (I’ve already printed off your Samosa Potato Salad recipe, and I think this one will be going with me to the store too!)

  6. 12-16? That’s a lot of picnickers. This looks so easy and portable, a good dessert to share at a barbeque. I’m looking forward to your article!

  7. I’m not a big fan of putluck-style frostingless cakes either, but this one looks so good! The texture looks just perfect, and I can only imagine it tastes fantastic.

  8. How timely. I was just looking for a sheet cake recipe. I’ll be having a crowd over on Tuesday for a bbq, and this definitely looks like the dessert I want to serve.

    I’ll let you know how it turns out. Thanks!

  9. I love picnics! This looks like a perfect cake to take to a potluck i’m going to soon!


  10. That looks like a perfect summer dessert! I did see the VegNews newsletter, but I still love that it’s coming straight from you via your blog. :)

  11. Okay, that’s it. This is officially my favorite blog EVER. You have such an amazing talent, thank you for sharing it with us all! Your pictures, your writing, your ideas, and you recipes are all just spectacular. I am so glad that you are on the vegan team! Great post, this looks so amazing, and perfect for summer.

  12. I did end up making this cake, and it is A-MAZ-ING!!! Thank you so much for yet another wonderful recipe!

  13. What a great combination of raspberry and lime! My parents have a raspberry bush, so I am always looking for good recipes to help them enjoy the berries.

  14. Oh my goodness, that looks wonderful. And yes, raspberries and lime sounds like a great combination, a little sweet, a little sour.

  15. I just stumbled accross this website and then upon this amazing cake, I grumbled under my breath as I started to contemplate how I could make it vegan and low and behold it already is!!! Awesome, can’t wait to get home and bake now!

  16. I made this for a picnic the other day (albeit a somewhat modified version) and it was awesome! Thanks again for another wonderful recipe to inspire me! You rock.

  17. Looks amazing. Can’t wait to schedule a picnic so I could try the recipe out! Thanks.

  18. I made this cake this evening, it turned out delicious. The smell in the house while it was baking was so wonderful. Thanks for the great recipe.

  19. So I used this recipe again with a couple of modifications I used 1 cup soy milk and baked it in muffin tins, it makes 24 standard muffins, turned out very good.

  20. This sounds AMAZING!!!!! I was trying to think of something “different” to make for this coming weekend’s cookout & tada!!!
    THANK YOU!!!!!
    Cathy :-)

Leave a Reply