It all begins with a buttery biscuit base topped with a moist lime sponge cake. The cake is then coated with a light and creamy lime mousse, making it super easy to create with all the flavors of a key lime pie.
The moist lime sponge cake comes together in just one bowl. Start with yogurt and buttermilk, which not only keep it moist but also help bind everything together since there are no eggs in this recipe. The mousse is made with only four ingredients that are gently whipped to achieve that light and creamy texture. Once chilled, the cake is covered in biscuit crumbs, giving each bite a bit of crunch that pairs perfectly with the melt-in-your-mouth filling.
This cake features a buttery biscuit base, a moist lime sponge, and a light yet creamy lime mousse. It’s super easy to make and captures all the flavors of a key lime pie.
Vegan Key Lime Pie Mousse Cake
This Key Lime Pie Mousse Cake features a buttery biscuit base, moist lime sponge, and light yet creamy lime mousse, topped with biscuit crumbs for a delightful crunch. Perfect for any occasion!
Key Lime Pie Mousse Cake
Ingredients
Biscuit Base:
- 1½ cups vegan graham crackers or digestive biscuits crushed
- ½ cup dairy-free butter melted
Lime Sponge:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant-based yogurt soy or coconut
- 1 cup plant-based buttermilk 1 cup plant-based milk + 1 tbsp apple cider vinegar, mixed and set aside for 5 minutes
- ½ cup vegetable oil or melted coconut oil
- Zest of 2 limes
- Juice of 2 limes
- 1 tsp vanilla extract
Lime Mousse:
- 1 cup dairy-free whipped cream coconut cream or soy whipping cream
- ½ cup dairy-free cream cheese
- ¼ cup powdered sugar
- Zest and juice of 2 limes
Topping:
- ½ cup vegan graham crackers or digestive biscuits crushed
Instructions
Prepare the Biscuit Base:
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, mix the crushed biscuits and melted dairy-free butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
Prepare the Lime Sponge:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based yogurt, plant-based buttermilk, vegetable oil, lime zest, lime juice, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the cooled biscuit base in the springform pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Prepare the Lime Mousse:
- In a large bowl, beat the dairy-free cream cheese until smooth.
- Add the powdered sugar, lime zest, and lime juice, and mix until well combined.
- Gently fold in the dairy-free whipped cream until the mixture is light and creamy.
Assemble the Cake:
- Spread the lime mousse evenly over the cooled lime sponge.
- Sprinkle the crushed biscuits over the top of the mousse.
- Cover and refrigerate the cake for at least 4 hours or overnight to set.
Serve:
- Carefully remove the springform pan and transfer the cake to a serving plate.
- Slice and serve this light, creamy, and zesty Key Lime Pie Mousse Cake.
- Enjoy!
Notes
- Plant-Based Buttermilk: Make plant-based buttermilk by mixing 1 cup of plant-based milk with 1 tbsp of apple cider vinegar. Let it sit for 5 minutes before using.
- Dairy-Free Whipped Cream: Use canned coconut cream or a suitable soy whipping cream for the best results.
- Serving: This cake is best served chilled for a refreshing dessert.