The Mojito drink just became a cake and I’m living for it!
Mojito Cake is everything the drink offers and more!
Fluffy Key Lime cake with a mint infused simple syrup on each layer!
Rum buttercream icing makes this one cake to remember!
Of course you can make this cake alcohol free by using rum extract instead
WATCH THE VIDEO TUTORIAL SHOWING ALL THE DIFFERENT VARIATIONS
Notes for Success:
Alcohol Free Rum by Ritual Zero *not sponsored is a great way to add excellent flavor without the alcohol!
Make it gluten free by using a 1:1 Gluten Free blend!
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
Three layer 7″ cakes are typically what I make for all my layer cakes, but if you only have 8″ pans simply make a 2 layer cake instead
A combination of vegan butter & oil together is my preference for this recipe
But I have done all vegan butter and all oil in the total amount listed of ¾ cup with totally fine results
Fresh squeezed Key Lime Juice or the Nellie & Joe’s brand is going to be the best! *not sponsored
Try to stay away from a low grade bottled lime juice which is going to be super acidic!
For a lower sugar version of this cake I use Monk Fruit Sugar or your favorite granulated substitute for HALF of the amount listed below
Be sure to check out more information about Sugar Free Baking here!
Mojito Cake
Ingredients
For the Cake Batter:
- 1 cup Plant Milk 1 cup 240ml * I use soy milk for best results
- ½ cup Key Lime Juice ½ cup 118ml
- ½ cup Vegan Butter ½ cup 113g
- ¼ cup Vegetable Oil ¼ cup 60ml
- 3 cups All Purpose Flour 3 cups 375g
- 1½ cups Granulated Sugar 1½ cups 300g
- 1 teaspoon Baking Soda 1 teaspoon
- ½ teaspoon Salt ½ teaspoon
- 1 teaspoon Lime zest 1 teaspoon
- Green food color 1 drop *optional
For the Mint Syrup:
- ¼ cup Granulated Sugar ¼ cup
- ¼ cup Water ¼ cup
- Mint Oil or extract 1 drop ** extract to taste
Instructions
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Prepare your 3-7″ cake pans with pan grease & parchment paper liner Preheat the oven to 350°F
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Prepare the cake batter by melting the vegan butter then combine it with the vegetable oil
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Combine the plant milk with the lime juice
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In a large mixing bowl combine the flour, sugar, baking soda & salt then whisk together to incorporate all the ingredients very well.
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Add the all liquids: That would be the plant milk with the juice & the melted vegan butter & oil then whisk smooth.
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Add the lime zest & food color ~ whisk smooth
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Divide the batter evenly between your prepared pans.
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Bake immediately in a preheated 350°F oven for 25-30 minutes depending on the cake pans size & the thickness of the layers, but always check at around 20 minutes (3-7″ pans took 28 minutes)
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I like to do the “toothpick” test to make sure there is no raw batter in the centers before taking them out
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Cool the cakes on a wire rack until you can safely touch them with your bare fingers then flip them out of the pans carefully to cool the rest of the way.
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Make the simple syrup by bring the water & sugar to a boil in a small sauce pot then let it boil for 1 minute. Remove from heat & add the extract or mint oil, cool
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Make the buttercream recipe according to the instructions on that recipe post & at the last stage of mixing add the rum or rum extract
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Lightly brush each cake layer with the cooled mint syrup & build the cake with rum buttercream filling & icing.
Video
Notes
Storage Mojito cake can be stored at room temperature for up to 2 days, but for longer storage keep refrigerated for up to 1 week. Key Lime Cake layers can be frozen wrapped well for up to 2 months
