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Key Lime Pie Mousse Cake

Course Dessert

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.