Zesty, spicy, salty and, of course, sweet, this cake pretty much covers all the bases for any relationship.
4 to 6
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
1/3 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 cup shortening
1 cup vegan butter
3 to 4 cups powdered sugar
6 to 8 tablespoons key lime juice
1 lime, sliced, for garnish
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 mixture has thickened, remove from heat and store in refrigerator until needed.
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 second cake. Allow to fully cool before frosting.
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.
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.
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