I wanted to re-create a Victoria Sponge type cake and when I saw this recipe it seemed like just the thing. I changed the lime for lemon and sandwiched it with home-made cherry brandy jam. Very tasty with a nice cup of tea.

Lime Scented Vegan Sponge Cake


  • 1 tsp cornstarch
  • 1/3 cup fresh Lime Juice (or lemon)
  • 3/4 cup sugar
  • 1/2 tsp Salt
  • 1 tsp vanilla extract
  • 1/3 cup Canola oil
  • 1 cup water
  • Lime rind grated from 1 Lime (or lemon)
  • 2 cups unbleached flour + extra for dusting the cake pans
  • 3 tsp baking powder


  1. Preheat the oven to 375 degrees F.
  2. Lightly coat one 11 by 13 inch OR two 9 inch diameter layer cake pans with a cooking oil spray. Lightly dust the pan(s) with a little flour.
  3. Finely grate the rind (only the green part) from 1 lime (2 if the limes are small) before juicing; you should have about 1 tsp.
  4. Juice enough limes to make 1/3 cup of juice – about 2 limes.
  5. In a large mixing bowl combine the corn starch in the 1/3 cup of lime juice using a wire whisk until slightly frothy.
  6. Add the grated lime rind, oil, water, sugar, salt, and vanilla. Mix well.
  7. In another bowl, combine the flour and baking powder. Stir well.
  8. Sift the flour mixture into the bowl with the cornstarch mixture.
  9. Combine thoroughly with a whisk or rubber spatula just until all is mixed well.
  10. Pour batter into the oiled baking pan(s) and bake for about 20 minutes or until done.
  11. Remove from the oven and let cool completely before adding your filling of choice.

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