Fresh, light and tangy, this cake is perfect for summer events and celebrations, or as a lovely alternative to the standard chocolate cake or vanilla cakes you've eaten a thousand times. The recipe for my Lime and Mint Cake includes instructions for a lime sponge, lime glaze, candied lime and toasted coconut, but the cake can also be made to stand alone. Alternatively, you could top it with your favourite vegan buttercream or even use the batter to create adorable muffins!
This recipe makes one large cake or two standard cakes. The sponge is of course, vegan, and can be made in advance and frozen for up to two months.