An Obsession with All Things Handmade and Home-Cooked

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.

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

Printable Recipe

Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

54 thoughts on “Take It Outside

  1. What a gorgeous cake Hannah! Perfect picnic treat.

  2. 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 :)

  3. That looks incredible Hannah! And very pretty for bringing along to get togethers.

  4. 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!

  5. that cake is absolutely beautiful and sounds great. i love lime & raspberry!!

  6. 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)

  7. These look wonderful! I will have to give them a try!

  8. 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.

  9. All I can say is wow…

  10. 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!)

  11. 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!

  12. Yum, Hannah. This cake looks like it could do double duty as snack or breakfast.

    I like the idea of raspberries and lime.

  13. I love picnics too!

    That dessert looks so good!

    Have a wonderful Friday!

  14. Raspberry + citrus = <3!!!

  15. yummmy! i love light fluffy cakes!:)

  16. Citrus and berries, my two loves, together in cake form. Beautiful, Hannah!

  17. Looks and sounds delicious.

  18. Ohhh..I have a picnic at the end of the month and this would be perfect! Thanks for the great idea :)

  19. Two of my favorite Summer flavors. This looks wonderful.

  20. Ooh..I can’t wait to get that issue. Congrats! Your cake looks wonderful.

  21. This sheet cake looks absolutely delightful! I love a citrus-flavored cake. Perfect! Thanks for sharing the recipe!

  22. Berries and citrus are so yummy together! The cake looks awesome, perfect for a summer picnic or block party :)

  23. I’ve already heard this cake is great! I want to try it soon.

  24. I kind of want to make a cup cake version.

  25. 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.

  26. 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!

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


  28. Oh my gosh! This looks wonderfully delicisous!!!!!

  29. Wow, this looks great, a sure thing to impress guests. Thanks for the recipe.

  30. 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. :)

  31. beautiful! it reminds of pictures from my mom’s old recipe cards!

  32. 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.

  33. This looks soo light and delicious! Could I use rice milk instead of soy milk? Thanks for the recipe!

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

  35. this cake looks awesome. yummy

  36. 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.

  37. How neat that you combined raspberries and lime! What a wonderful flavor combination!

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

  39. 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!

  40. 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.

  41. Beautiful! I can’t wait to make this one.

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

  43. Oh, wow. That looks and sounds so divine. Raspberry and lime are just a match made in heaven :)

  44. That is so pretty Hannah! I love lime in desserts. I can’t wait to see the rest of your article.

  45. Pingback: Bites from other Blogs | That's Cooking!

  46. 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.

  47. 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.

  48. Sounds very delicious. I will try this soon with cherries maybe.

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

  53. Pingback: Berry Lime Coffee Cake | la vie en greens

  54. Pingback: Vegan Coconut Lime Cake – avocadoalice

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