Key Lime Pie Mousse Cake

Prepare the Biscuit Base:

1. Preheat your oven to 350°F (175°C).
2. Grease and line the bottom of a 9-inch springform pan with parchment paper.
3. In a medium bowl, mix the crushed biscuits and melted dairy-free butter until well combined.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Bake for 10 minutes, then set aside to cool.

Prepare the Lime Sponge:

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the plant-based yogurt, plant-based buttermilk, vegetable oil, lime zest, lime juice, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients, mixing until just combined.
4. Pour the batter over the cooled biscuit base in the springform pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan.

Prepare the Lime Mousse:

1. In a large bowl, beat the dairy-free cream cheese until smooth.
2. Add the powdered sugar, lime zest, and lime juice, and mix until well combined.
3. Gently fold in the dairy-free whipped cream until the mixture is light and creamy.

Assemble the Cake:

1. Spread the lime mousse evenly over the cooled lime sponge.
2. Sprinkle the crushed biscuits over the top of the mousse.
3. Cover and refrigerate the cake for at least 4 hours or overnight to set.

Serve:

1. Carefully remove the springform pan and transfer the cake to a serving plate.
2. Slice and serve this light, creamy, and zesty Key Lime Pie Mousse Cake.
3. Enjoy!