Hi! My name is Lisa Cousineau and I live in the Syracuse NY area with my husband and 3 beautiful children. I worked as a medic on the city ambulance while going to school to be a doctor until I was diagnosed with cancer. When my youngest was turning 1 I wanted a special cake for him but could not find anyone in my area that could create my vision that was not already booked so I thought I’ll do it myself! I instantly fell in love with caking and started searching the internet to learn more. I found Craftsy and a few different online schools and instantly started watching tutorials and practicing. I’ve never had a chance to take an in person class but would love to as I believe one never stops learning.
I have now been creating cakes for almost 2 years and specialize in structured and sculpted cakes as that is where my passion lies. I have recently started teaching locally and making tutorials and have a YouTube channel that will be launching in a couple weeks. I look forward to where my path in the cake world is taking me.
Vegan Key Lime Cake
1 3/4 Cup flour
1 Cup Sugar
1/2 tsp Salt
1 tsp Baking Soda
1 Cup soy milk (or other non-dairy milk)
3 tsp Amoretti Key Lime compound
1/3 cup olive oil (or vegetable oil)
1 Tbsp white vinegar (or apple cider vinegar)
Optional substitution: if you do not have or do not want to use the Amoretti key lime compound (my favorite) you can substitute with 1/3 cup fresh squeezed key limes (or limes if you can’t get Key limes) for the Amoretti compound. Then drop your liquid down from 1 Cup of soy milk to 2/3 cups of soy milk instead.
Preheat oven to 350 degrees Fahrenheit. Sift flour into a mixing bowl then add in all dry ingredients and mix well -add the soy milk, vinegar, oil, Key Lime compound in separate bowl and whisk together.
Pour wet ingredients into dry and incorporate until it just comes together. Grease 2 7” cake pans and lime with parchment paper and divide batter evenly between both pans.
Bake for 30 minutes.