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Home / Recipes / Eggless Fluffy Lime Yogurt Cake With Lime Whipped Cream

Photo of Eggless Fluffy Lime Yogurt Cake With Lime Whipped Cream by Vaishali Nagarajan at BetterButter

Eggless Fluffy Lime Yogurt Cake With Lime Whipped Cream

Vaishali Nagarajan
20 minutes
Prep Time
35 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Eggless Fluffy Lime Yogurt Cake With Lime Whipped Cream RECIPE

This cake is moist, fluffy and perfect with the bright zingy flavour of the lime. This cake uses aquafaba or chickpea brine to provide extra airiness. You can substitute it with yogurt if aquafaba is not available!

Recipe Tags

  • Veg
  • Easy
  • Australian
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. For the lime yogurt cake-
  2. Soft- unsalted butter- ½ cup/ 115 grams
  3. Caster sugar- ¾ cup
  4. Sunflower oil- 2 ½ tablespoons
  5. Thick curd/ yogurt- 1 cup/ 220 ml
  6. lime zest- 1 tablespoon
  7. lime juice- 3 tablespoons
  8. Baking powder- 1 ¾ teaspoon
  9. Cornflour- ¾ tablespoon
  10. Plain/ All-purpose flour- 1 ½ cup + 2 tablespoons or 205 grams
  11. Aquafaba/ chickpea Brine- ¼ cup (Refer notes)
  12. Baking soda- 1 teaspoon
  13. Vinegar- 1 teaspoon
  14. NOTES– For the lime zest, make sure you do not grate into the white part as it will yield a bitter aftertaste. If aquafaba is not available, replace it with the same amount of yogurt+ 1 1/2 tablespoon of milk, although it will yield a less fluffy cake. If using aquafaba, make sure it is viscous and thick or else it will not whip. In case it doesn’t hold the peak, whip it just before adding into the batter.
  15. For lime whipped cream-
  16. Whipping cream- 100 ml
  17. lime zest- 1 tablespoon


  1. For the cake– Grease a 22 cm tin generously with butter (Base and sides). Line the base of the tin with a disc of parchment paper. Grease the parchment paper as well. This will ensure that the cake comes out cleanly. Preheat oven to 170°C.
  2. If using aquafaba, add the aquafaba to a clean, dry bowl. Start whipping it using an electrical beater. It will initially start to form bubbles. Continue whipping till you reach soft peaks, about 5-6 minutes.
  3. The foamy mixture should form peaks when the whisk is lifted.In another bowl, beat the butter until soft. Add the sugar and beat the mixture until creamy, light and fluffy. To it, add the oil and yogurt.
  4. NOTE- if not using aquafaba add same amount of yogurt+ 1 1/2 tablespoon of milk. Beat well. At this point you will get a loose mixture.
  5. Add the lime zest and juice and beat it once more. Give a quick taste and check if you can taste the lime. If not add more lime zest. Sift the flour, baking powder, cornflour twice into another dry bowl. (This will ensure the cake is airy)
  6. Give the aquafaba mixture a light whisk and add quarter of the mixture to the batter. Beat until combined. Add quarter of the flour and again beat until combined. Repeat the process, adding the aquafaba and flour alternately.
  7. Make sure you scrape down the mixture from the sides of the bowl using a spatula. NOTE- If not using aquafaba, add the flour little by little and beat it in.
  8. Add the baking soda to the vinegar and it will start to bubble. Once it foams, add it to the batter and beat it once again. Pour it immediately into the greased tin. Spread it evenly. Give the tin a gentle tap to release the air bubbles.
  9. Bake in the oven for 20 minutes. Then reduce the temperature to 160°C and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean. Make sure you keep an eye on it to check if it is done.
  10. Keeping it for too long can dry out the moisture. If the cake is browning too much, cover the top with aluminium foil. Allow the cake to cool in the tin for 10 minutes. Then gently flip it onto a wire rack and allow it to cool completely.
  11. Meanwhile, make the lime whipped cream. Make sure the whipping cream and the bowl is cold. Add the whipping cream to the bowl and beat it till you get soft peaks. Add the lime zest and fold the mixture gently using a spatula.
  12. Usually whipping creams are sweet. If it isn’t, add a tablespoon of icing sugar. Chill until use.
  13. For serving, Place the cake on the cake stand. Spread the top with the lime whipped cream and you can also grate a little lime zest on the top. To make it even more moist, you can also soak it with a small amount of dilute sugar syrup.

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