It is a fabulous Spring dessert – layers of Vegan Lime and Coconut cake, with a Vegan Lime Mousse in-between the layers. A beautiful Rum syrup (and a few Rum within the cake) makes this a scrumptious dessert. As a result of sweetness of the Coconut this isn’t a cake that wants icing – however quite high it with Vegan Whipped Cream which matches completely with the tart mousse. We pour a pleasant Rum Sugar Syrup on the sponge whereas it cools to make a cake full of flavour.
For Vegan desserts I discover the silicon cake tins are too flexible, so due use a pleasant strong tin, and funky the cake for 10 minutes earlier than turning out onto a wire rack. Greatest to begin by making the mousse, then pop it within the fridge to relax whilst you bake the desserts.
Vegan Lime Rum Mousse Cake
A superb dessert – candy Vegan cake layered with a tart Vegan Lime Mousse
Components
Vegan Lime Mousse
- 400ml Tin Coconut Milk – Chilled so the fats seperates
- Zest of 4 Limes
- 1/4 Cup Recent Lime Juice – Zest the Limes earlier than you juice them
- 4 Tbsp Corn Flour
- 1/4 Cup Sifted Icing Sugar
- 1 Cup Oatley Whipping Cream
- 1/2 Cup Aquafaba I purchase Oggs
- 3/4 Tsp Cream of Tartar
Vegan Lime and Coconut Cake
- 3 Cups Self Elevating Flour
- 1 1/2 Cups Caster or Granulated Sugar
- 1 1/2 Cups Desiccated Coconut
- Zest 3-4 Limes
- Juice 3-4 Limes (Zest first, juice second)
- 2/3 Cup Melted Vegan Butter or Flavourless OIl
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Tsp Apple Cider Vinegar
- 8 Tbsp Darkish Rum
- 1 3/4 Cups Dairy Free Milk (We use Oatley)
Vegan Whipped Cream
- 1/2 Cup Oatley Whipping Cream
- 1 Tsp Vanilla
Rum Syrup
- 1/8 Cup Granulated Sugar
- 1/8 Cup Water
- 2 Tbsp Rum
Directions
Vegan Lime Mousse
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Separate out the strong Coconut cream from the tin and pop in a pan.
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Whisk collectively the Lime juice, Lime zest, corn flour and icing sugar. Add to the coconut cream, whisk and warmth to simmer. Then pop to at least one facet to chill to room temperature.
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When the coconut cream combination is cool. Whip up 1 cup of Oatley Whipping Cream till it types stiff peaks and gently fold into the Coconut Cream Combination.
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Whip the Aquafaba and Cream of Tartar till it types stiff peaks. That may take about ten minutes (do not be fooled by the preliminary peaks that type after 5 minutes, you want 10 to get them to some extent the place they may maintain). Gently fold the Aquafaba into the combination and put within the fridge to set. Do not stir something or the air will disappear.
Vegan Lime and Coconut Cake
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Preheat your oven to 350°F, 180°C or 160°C if a fan oven, grease your cake tins and put baking paper on the underside to make turning the cake out simpler.
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Combine the flour, baking soda, baking powder, sugar, lime zest and desiccated coconut collectively.
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Add the Rum to a measuring jug and high up with Dairy Free Milk til it reaches 2 cups or 500ml. Add within the Apple Cider Vinegar, and Lime juice and put to at least one facet.
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Soften the Vegan Butter and add to the flour combination.
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Add the milk combination into the flour combination and blend to mix.
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Pour the combination into your two cake tins, and bake for 30-35 minutes or till a toothpick comes out clear. Cool within the tins for 10 minutes, after which prove onto a wire rack to chill fully.
Rum Syrup
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Add 1/8 cup water, to 1/eighth of a cup of granulated sugar and add in 2 tbsp of Darkish Rum. Warmth to boiling, and boil till the sugar is dissolved and the combination thickens. Put to at least one facet to chill.
Placing all of it collectively
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Whereas the cake remains to be heat, brush with the Rum Syrup and permit to chill fully.
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When cool, place one layer of cake on a flat plate. Gently unfold the Lime Mousse over the cake, after which place the second cake on high. Prime with the Vegan Whipped Cream, and beautify with a little bit of Lime Zest. I wish to sift a little bit of icing sugar onto the cake earlier than protecting with the Vegan Whipped Cream.
In case you are searching for another nice desserts – listed here are a couple of concepts.
