- 1/3 cup soy milk
- 1/2 tablespoon coconut vinegar
- 1/2 cup melted vegan butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 lime, sliced, for garnish
- 1 container fresh blueberries
- 1/4 cup sugar
- 1/2 cup key lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Zest of 1 lime
- 1 cup shortening
- 1 cup vegan butter
- 3 to 4 cups powdered sugar
- 6 to 8 tablespoons key lime juice
- Preheat oven to 350 degrees.
- Trace two 6-inch round cake pans on parchment paper with a pencil. Cut the circles out.
- Coat the cake pans with nonstick spray and flour and place a parchment paper circle on top of each pan.
- In a measuring cup, whisk together the soy milk and coconut vinegar. Set aside and allow to curdle for a few minutes.
- Using an electric mixer with the whisk attachment, cream together the butter and sugar.
- Add the vanilla extract, lime juice, and lime zest, and beat on medium speed until well incorporated. Add curdled soy milk and mix to combine.
- Into the same bowl, sift the flour, baking soda and baking powder. Mix on medium speed until batter is smooth, but do not over-mix.
- Divide batter between the prepared round cake pans, and bake for 18 to 22 minutes, or until a toothpick comes out clean when poked in the center of the cake.
- To remove cakes from pans, place a cooling rack on top of cake so the tiny legs are sticking outwards, then flip the cooling rack and pan. Place on a surface, and remove the cake pan and parchment paper slowly. Repeat with the second cake. Allow to fully cool before frosting.
- Place one cake round on a cake stand and top with a layer of sexy sauce, making sure to keep sauce in the center. Top with second cake layer.
- Frost the edges and top of the cake with the sexy frosting, then drizzle some more sexy sauce on top.
- Use an offset spatula or butter knife to swirl the sexy sauce around the frosting.
- Place in refrigerator to set for 15 minutes, then garnish with lime slices and serve.
- In a medium saucepan, gently combine the blueberries, sugar, key lime juice, cayenne pepper, salt, and lime zest.
- Allow to simmer for an hour on medium to low heat, stirring occasionally.
- When the mixture has thickened, remove from heat and store in the refrigerator until needed.
- Using an electric mixer with the whisk attachment, blend the butter and shortening together on medium speed until light and creamy.
- Add the powdered sugar and mix on medium speed until well incorporated, scraping down the sides. Mix in lime juice.