Take It Outside
June 5, 2009 at 12:55 am | In Baking / Cooking, Food | 49 CommentsSettling 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
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What a gorgeous cake Hannah! Perfect picnic treat.
Comment by Ashley — June 5, 2009 #
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 :)
Comment by Rose — June 5, 2009 #
That looks incredible Hannah! And very pretty for bringing along to get togethers.
Comment by Vegetation — June 5, 2009 #
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!
Comment by Mihl — June 5, 2009 #
that cake is absolutely beautiful and sounds great. i love lime & raspberry!!
Comment by Sal — June 5, 2009 #
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)
Comment by Addey — June 5, 2009 #
These look wonderful! I will have to give them a try!
Comment by Dimah — June 5, 2009 #
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.
Comment by Y — June 5, 2009 #
All I can say is wow…
Comment by Shelby — June 5, 2009 #
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!)
Comment by tranabanana — June 5, 2009 #
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!
Comment by Mary — June 5, 2009 #
Yum, Hannah. This cake looks like it could do double duty as snack or breakfast.
I like the idea of raspberries and lime.
Comment by Still Life in South America — June 5, 2009 #
I love picnics too!
That dessert looks so good!
Have a wonderful Friday!
Comment by Melissa @ For the Love of Health — June 5, 2009 #
Raspberry + citrus = <3!!!
Comment by Megan — June 5, 2009 #
yummmy! i love light fluffy cakes!:)
Comment by amy — June 5, 2009 #
Citrus and berries, my two loves, together in cake form. Beautiful, Hannah!
Comment by Patricia Scarpin — June 5, 2009 #
Looks and sounds delicious.
Comment by oneordinaryday — June 5, 2009 #
Ohhh..I have a picnic at the end of the month and this would be perfect! Thanks for the great idea :)
Comment by Jessica — June 5, 2009 #
Two of my favorite Summer flavors. This looks wonderful.
Comment by peabody — June 5, 2009 #
Ooh..I can’t wait to get that issue. Congrats! Your cake looks wonderful.
Comment by Wendy — June 5, 2009 #
This sheet cake looks absolutely delightful! I love a citrus-flavored cake. Perfect! Thanks for sharing the recipe!
Comment by Singing Horse — June 5, 2009 #
Berries and citrus are so yummy together! The cake looks awesome, perfect for a summer picnic or block party :)
Comment by Wheeler's Crew — June 5, 2009 #
I’ve already heard this cake is great! I want to try it soon.
Comment by Melisser — June 5, 2009 #
I kind of want to make a cup cake version.
justalittlepiece.wordpress.com
Comment by justalittlepiece — June 5, 2009 #
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.
Comment by veganhomemade — June 5, 2009 #
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!
Comment by kitchenetta — June 5, 2009 #
I love picnics! This looks like a perfect cake to take to a potluck i’m going to soon!
Thanks:)
~SweetKaroline
Comment by sweetkaroline — June 5, 2009 #
Oh my gosh! This looks wonderfully delicisous!!!!!
Comment by sheree — June 5, 2009 #
Wow, this looks great, a sure thing to impress guests. Thanks for the recipe.
Comment by Crystal — June 5, 2009 #
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. :)
Comment by vegyogini — June 6, 2009 #
beautiful! it reminds of pictures from my mom’s old recipe cards!
Comment by miss v — June 6, 2009 #
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.
Comment by The voracious Vegan — June 6, 2009 #
This looks soo light and delicious! Could I use rice milk instead of soy milk? Thanks for the recipe!
Comment by Sara the Kitchenphobe — June 7, 2009 #
I did end up making this cake, and it is A-MAZ-ING!!! Thank you so much for yet another wonderful recipe!
Comment by tranabanana — June 7, 2009 #
this cake looks awesome. yummy
Comment by snooky doodle — June 7, 2009 #
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.
Comment by Meagan — June 7, 2009 #
How neat that you combined raspberries and lime! What a wonderful flavor combination!
Comment by Michele — June 8, 2009 #
Oh my goodness, that looks wonderful. And yes, raspberries and lime sounds like a great combination, a little sweet, a little sour.
Comment by Reese — June 8, 2009 #
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!
Comment by rxkitten — June 9, 2009 #
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.
Comment by poopiebitch — June 9, 2009 #
Beautiful! I can’t wait to make this one.
Comment by dreamin'itvegan — June 9, 2009 #
Looks amazing. Can’t wait to schedule a picnic so I could try the recipe out! Thanks.
Comment by delightfullysweet — June 9, 2009 #
Oh, wow. That looks and sounds so divine. Raspberry and lime are just a match made in heaven :)
Comment by Kristen — June 10, 2009 #
That is so pretty Hannah! I love lime in desserts. I can’t wait to see the rest of your article.
Comment by Kiersten — June 10, 2009 #
[...] and lime, as well as the color contrast between the two fruits in general. So, Bittersweet’s Raspberry Lime Sheet Cake immediately caught my eye. The cake is a little bit more like a coffee cake than a regular sheet [...]
Pingback by Bites from other Blogs | That's Cooking! — June 10, 2009 #
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.
Comment by j dayl — June 10, 2009 #
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.
Comment by j dayl — June 14, 2009 #
Sounds very delicious. I will try this soon with cherries maybe.
Comment by Sunshinemom — June 17, 2009 #
[...] Inspired by BitterSweet [...]
Pingback by Blueberry-Lime Sheet Cake « Eating Out of the (Local) Box — June 30, 2009 #