Vegan Avocado Lime Cake Recipe

Looking for a cake that’s refreshing, unique, and entirely plant-based? This vegan avocado lime cake might just become your new favorite. It’s moist, fluffy, citrusy, and naturally green thanks to ripe avocados and a hint of food coloring. Topped with a silky lime buttercream, fresh raspberry jam, and a dreamy optional avocado ganache, this dessert is as stunning as it is delicious. Whether you’re baking for a special event or just satisfying a sweet craving, this cake delivers both flavor and wow factor.

Why You’ll Love This Vegan Avocado Lime Cake

This cake is a blend of tropical flavors and wholesome plant-based ingredients. The avocado not only adds moisture but also gives a natural richness. Lime brings a burst of citrus freshness, while the coconut extract and oil tie the flavors together beautifully. Best of all, you won’t need any dairy or eggs to make it soft, fluffy, and full of flavor.

Let’s dive into how to make this delightful cake from scratch.

Step-by-Step Process

Step 1: Prepare your pans and blend the wet ingredients
Start by preheating your oven to 180°C (355°F) and lining two 8-inch round cake pans with parchment paper or greasing them lightly. In a large mixing bowl, add the dairy-free milk, ripe avocado, granulated sugar, neutral oil, lime juice, lime zest, coconut extract, vanilla extract (optional), and green food coloring if desired. Use a stick blender to blend everything until smooth. You can also use a stand blender or food processor, then transfer the blended mix into a large bowl.

Step 2: Combine dry and wet ingredients to make the batter
In the bowl with your blended wet mixture, add the all-purpose flour, baking powder, baking soda, and a pinch of salt. Gently mix everything until just combined. Be careful not to overmix; a few small lumps are fine as long as there’s no dry flour visible. The result should be a smooth, thick, and creamy batter with a lovely pale green color.

Step 3: Bake the cake layers and let them cool
Evenly divide the batter between your prepared cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Allow the cakes to cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely before adding any frosting or fillings.

Step 4: Prepare the lime buttercream and raspberry jam
While the cakes cool, beat the vegan butter in a large bowl or stand mixer until light and fluffy. Gradually add powdered sugar, lime juice (or dairy-free milk), and vanilla extract until you get your desired frosting consistency—firm enough to hold shape but soft enough to spread easily. For the jam, cook raspberries with sugar, cornstarch, and a little water in a small saucepan over low heat. Let the mixture simmer while mashing the berries until thickened. Set aside to cool; it will thicken more as it sits.

Step 5: Assemble and decorate the cake
Place one cooled cake layer on a serving plate and spread a generous layer of lime buttercream over it. Spoon some raspberry jam on top, then gently place the second cake layer over it. Frost the top and sides of the cake with more buttercream, smoothing or swirling as desired. Decorate with lime slices, shredded coconut, rose petals, or a drizzle of avocado ganache if using. Serve and enjoy your fresh, vibrant vegan avocado lime cake!

Final Thoughts

This vegan avocado lime cake is not just a treat for your taste buds—it’s a visual stunner that’s perfect for birthdays, brunches, or afternoon tea. The unique combination of avocado, lime, and coconut creates a tropical twist that’s hard to resist. It’s surprisingly easy to make, even if you’re new to vegan baking.

Plus, with the creamy frosting, homemade jam, and decadent ganache, it offers a perfect balance of tartness, sweetness, and richness. So next time you want to impress your friends—or just treat yourself—bake this cake and savor every bite.

FAQs

1. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a good quality gluten-free flour blend. Just make sure it includes xanthan gum for structure.

2. How should I store this cake?
Store it in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving for the best texture.

3. Can I freeze this cake?
Absolutely! Freeze the unfrosted cake layers wrapped tightly in plastic wrap. Thaw before assembling and frosting.

4. Is the green food coloring necessary?
Not at all. The avocado provides a subtle green hue naturally. Food coloring is only for visual impact.

5. Can I use store-bought jam instead of homemade?
Yes! A good quality raspberry or strawberry jam will work just fine and save you time.

Must Try Mini Blueberry Cheesecake Recipe

Vegan Avocado Lime Cake Recipe

Vegan Avocado Lime Cake that's moist, zesty, and topped with fluffy lime buttercream and raspberry jam. A fresh, dairy-free dessert you’ll love!

Type: Dessert

Cuisine: Vegan, American-inspired

Keywords: vegan avocado lime cake, avocado cake, lime coconut cake, dairy-free cake, vegan dessert

Recipe Yield: 10–12 slices

Calories: Approximately 420 per slice (based on 12 slices)

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 5 minutes

Recipe Ingredients:

• 1 cup (250g) dairy-free milk
• 1 large avocado (200g)
• 1 cup (200g) granulated sugar
• ⅔ cup (165g) neutral oil
• 3 tbsp (45g) lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract (optional)
• 1 tsp coconut extract
• ⅛ tsp green food coloring (optional)
• 3 cups (375g) all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 1 cup (225g) vegan butter
• 4 cups (400g) powdered sugar
• 2–3 tsp lime juice or dairy-free milk
• 1 tsp vanilla extract
• 1 cup (125g) raspberries or strawberries
• 2 tbsp (25g) sugar
• 1½ tbsp (11g) cornstarch
• ⅓ cup (80g) canned coconut cream
• 100g vegan white chocolate
• 50g avocado
• Green food coloring (optional)
• ½ cup raspberry jam
• Thin lime slices
• Shredded coconut
• Rose petals

Recipe Instructions:

Prepare your pans and blend the wet ingredients:

Start by preheating your oven to 180°C (355°F) and lining two 8-inch round cake pans with parchment paper or greasing them lightly. In a large mixing bowl, add the dairy-free milk, ripe avocado, granulated sugar, neutral oil, lime juice, lime zest, coconut extract, vanilla extract (optional), and green food coloring if desired. Use a stick blender to blend everything until smooth. You can also use a stand blender or food processor, then transfer the blended mix into a large bowl.

Combine dry and wet ingredients to make the batter:

In the bowl with your blended wet mixture, add the all-purpose flour, baking powder, baking soda, and a pinch of salt. Gently mix everything until just combined. Be careful not to overmix; a few small lumps are fine as long as there’s no dry flour visible. The result should be a smooth, thick, and creamy batter with a lovely pale green color.

Bake the cake layers and let them cool:

Evenly divide the batter between your prepared cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Allow the cakes to cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely before adding any frosting or fillings.

Prepare the lime buttercream and raspberry jam:

While the cakes cool, beat the vegan butter in a large bowl or stand mixer until light and fluffy. Gradually add powdered sugar, lime juice (or dairy-free milk), and vanilla extract until you get your desired frosting consistency—firm enough to hold shape but soft enough to spread easily. For the jam, cook raspberries with sugar, cornstarch, and a little water in a small saucepan over low heat. Let the mixture simmer while mashing the berries until thickened. Set aside to cool; it will thicken more as it sits.

Assemble and decorate the cake:

Place one cooled cake layer on a serving plate and spread a generous layer of lime buttercream over it. Spoon some raspberry jam on top, then gently place the second cake layer over it. Frost the top and sides of the cake with more buttercream, smoothing or swirling as desired. Decorate with lime slices, shredded coconut, rose petals, or a drizzle of avocado ganache if using. Serve and enjoy your fresh, vibrant vegan avocado lime cake!