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.