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Cake · Oats · Plant-based · Sweet · Baked · Lime

Simple LimeOat Cake

Moist vegan lime cake with oats and a brown-sugar lime topping

A moist lime and oat loaf cake with a thin caramel-like surface and two cut slices

This recipe is deliberately straightforward to handle. Lime juice brings freshness to both cake and topping without requiring any zest. Finely ground oats give the cake substance, while apple purée keeps the crumb moist.

Ingredients

For the cake

  • 180 g German Type 630 spelt flour or plain wheat flour
  • 70 g rolled oats
  • 130 g sugar
  • 120 g apple purée
  • 70 g neutral vegetable oil, such as rapeseed oil
  • 80 ml soya or oat milk
  • 60 ml lime juice
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt

For the brown-sugar lime topping

  • 50 g brown sugar
  • 20 g vegan margarine
  • 15–20 ml lime juice
  • 1 pinch of salt
One whole and one halved juicy lime on a small pale-blue watercolour field

You will also need

  • about 3 limes in total

Method

1

Prepare

Finely ground oats in a small grinder beside whole rolled oats and a loaf tin lined with baking paper

Heat the oven to 175 °C conventional. Grease an approximately 25 cm loaf tin or line it with baking paper. Grind the rolled oats finely.

2

Combine the dry ingredients

The finely ground dry ingredients are combined with a whisk in a speckled ceramic bowl

Mix the spelt or wheat flour, ground oats, sugar, baking powder, bicarbonate of soda and salt evenly in a bowl.

3

Make the batter

Thick pale cake batter falls slowly from a fully visible spoon into the ceramic bowl, with a little plant milk beside it

Add the apple purée, oil, plant milk and 60 ml lime juice. Mix only until an even batter forms. It should be thick yet fall slowly from a spoon. If it seems distinctly too firm, add a small splash of plant milk.

4

Bake

The golden unglazed loaf cake is tested in its tin with a long wooden skewer

Spoon the batter into the prepared loaf tin and smooth the surface. Bake at 175 °C in a conventional oven for about 45–55 minutes. Start testing with a wooden skewer after roughly 45 minutes. A few moist crumbs are good; no liquid batter should remain.

5

Make the topping

The warm amber brown-sugar lime topping simmers in a small saucepan beside a little vessel of lime juice

Put the brown sugar, margarine and initially 15 ml lime juice in a small saucepan. Heat while stirring until the margarine and sugar have melted. Simmer briefly and stir in a pinch of salt. If the mixture becomes too thick, add a little more lime juice.

6

Glaze the cake

Thin amber topping is poured from a small saucepan over the pierced warm cake in its loaf tin

Pierce the still-warm cake several times with a wooden skewer and spread the warm topping over it. Some may soak into the cake while a thin caramel-like layer remains on top.

7

Leave to cool

The whole glazed lime and oat cake cools out of its tin on a black wire rack

Leave the glazed cake to cool in the tin for about 15–20 minutes. Carefully lift it out, then leave it to cool completely until the topping has set.

Nutrition

Estimated values for 11 slices within the stated yield of 10–12 slices. Calculated with plain wheat flour, unsweetened soya milk, rapeseed oil and 17.5 ml lime juice in the topping. Additional plant milk is excluded.

Whole recipePer slice
Energy10,360 kJ / 2,470 kcal940 kJ / 224 kcal
Fat94.0 g8.5 g
of which saturates11.1 g1.0 g
Carbohydrate360.3 g32.8 g
of which sugars191.9 g17.4 g
Fibre21.1 g1.9 g
Protein31.5 g2.9 g
Salt7.5 g0.68 g

The estimate uses Bundeslebensmittelschlüssel 4.0; the salt contribution from bicarbonate of soda is calculated from its sodium content. The flour and plant-milk options, margarine brand, actual additional quantity and slice size will change the result.