Freedom from Torture - Mandy's raspberry blueberry vegan lime drizzle cake

Mandy's raspberry blueberry vegan lime drizzle cake

Print the recipe here

This is a wonderful moist and fruity cake - it'll become a teatime favourite!


For the cake

  • 225g/8oz dairy-free margarine, softened
  • 225g/8oz caster or golden caster sugar
  • 4 tsp of dairy- free egg powder
  • 8 tbsp of water
  • 250g/9oz self-raising flour, sifted with a pinch of salt
  • Grated zest and juice of 2 limes
  • 25g/1oz of ground almonds
  • 100g/4oz blueberries and raspberries, (fresh or frozen)

For the syrup

  • 8 tbsp lime juice (about 4 limes)
  • Gratzed zest of 1 lime
  • 140g/5oz caster or golden caster sugar

Kitchen Tools:

  • Mixer or hand mixer
  • Zester
  • 20cm/8inch Square baking tin
  • Baking paper
  • Kitchen scissors
  • Cooling wire rack
  • Cake Skewer
  • Measuring Jug
  • Large metal spoon for folding
  • Angled knife for smoothing your cake (or back of tablespoon works just the same)


Takes 1hour 25mins

Serves 12

Allergies: Gluten & Nuts


Preheat the oven to 180C/Gas 4/fan oven 160C. Line the base and sides of a 20cm/8inch square cake tin with baking paper. Cut the corners so the paper lays flat against the tin wall, you may need to grease the paper to get them to lay flat.

Cream the margarine and sugar together until light and fluffy. In a jug add the 4 teaspoon of dairy free-egg powder as well as the 8 tablespoon of water and whisk well until smooth. Gradually add the egg mixture to creamed sugar and margarine adding a little of the flour if needed.

Beat in the lime zest; fold in the flour and almonds. Fold in about 3 tablespoons of lime-juice, giving a good dropping consistency. Fold in three quarters of the blueberries, and raspberries and turn into the prepared square tin.

Smooth, and then scatter the remaining fruit on top. Do not push the fruit into the cake mixture.

Bake in the centre of the over for about 1 hour or until firm. Insert the cake skewer if comes out clean the cake is cooked. If raising too quickly turn your oven down by 10 degrees.

Gently heat the lime juice, zest and sugar in a saucepan, without allowing to bubble. Once the cake has cooled for about 10 minutes transfer to a wire rack and carefully remove the baking paper. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it- do not over soak about 4 – 6 tablespoon. The cake will absorb the syrup.


Tip: Use a baking strip that has been soaked in water this will allow the cake to rise evenly and you will get perfectly flat cakes every time! You can find these at any good cake decorating shop or on-line.

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