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Vegan + Gluten-Free Margarita Cake|

Margarita Cake

  • Author: Julie Hasson
  • Yield: 1 1x


This cake is delicious, and so much fun to serve at a party. You can up the booziness even further, by carefully poking holes in the warm cake with a skewer and drizzling another 3 tablespoons of tequila over top.



  • 1 package of Julie’s Original White Cake Mix
  • 1 1/4 cups soymilk or other non-dairy milk
  • 1/3 cup safflower, canola or melted coconut oil
  • 1/4 cup gold tequila (preferably anejo or reposado)
  • 1 teaspoon Boyajian lime oil or lime extract
  • Zest of one lime


  • 2 cups powdered sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon tequila
  • 1 teaspoon grated lime zest


  1. Preheat the oven to 350°F. Grease a 10-inch cake pan, 11 x 7-inch glass baking dish, or pan of choice.
  2. Cake: In a large bowl, combine the cake mix, non-dairy milk, oil, tequila, lime oil and zest, and whisk or beat until smooth.
  3. Spread the batter into the prepared pan. Bake in the preheated oven for 40 to 55 minutes (depending on the size of the pan you are using), or until a tester inserted into the center comes out clean. Let the cake cool down a bit before glazing. You can glaze the cake when it’s still warm or completely cooled.
  4. Glaze: In a bowl using an electric mixer or a whisk, combine the powdered sugar, lime juice, tequila and zest and beat until smooth. Drizzle or brush the glaze over the cake.


  • Gluten-Free + Vegan
  • Copyright © 2016 Julie’s Original LLC