This is a fabulous Spring dessert – layers of Vegan Lime and Coconut cake, with a Vegan Lime Mousse in-between the layers. A wonderful Rum syrup (and some Rum in the cake) makes this a delicious dessert. Due to the sweetness of the Coconut this isn’t a cake that needs icing – but rather top it with Vegan Whipped Cream which matches perfectly with the tart mousse. We pour a nice Rum Sugar Syrup on the sponge while it cools to make a cake packed with flavour.
For Vegan cakes I find the silicon cake tins are too bendy, so due use a nice solid tin, and cool the cake for 10 minutes before turning out onto a wire rack. Best to start by making the mousse, then pop it in the fridge to chill while you bake the cakes.
Vegan Lime Rum Mousse Cake
Ingredients
Vegan Lime Mousse
- 400ml Tin Coconut Milk - Chilled so the fat seperates
- Zest of Four Limes
- 1/4 Cup Fresh Lime Juice - Zest the Limes before you juice them
- 4 Tbsp Corn Flour
- 1/4 Cup Sifted Icing Sugar
- 1 Cup Oatley Whipping Cream
- 1/2 Cup Aquafaba I buy Oggs
- 3/4 Tsp Cream of Tartar
Vegan Lime and Coconut Cake
- 3 Cups Self Raising 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 Dark 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
Instructions
Vegan Lime Mousse
- Separate out the solid Coconut cream from the tin and pop in a pan.
- Whisk together the Lime juice, Lime zest, corn flour and icing sugar. Add to the coconut cream, whisk and heat to simmer. Then pop to one side to cool to room temperature.
- When the coconut cream mixture is cool. Whip up 1 cup of Oatley Whipping Cream until it forms stiff peaks and gently fold into the Coconut Cream Mixture.
- Whip the Aquafaba and Cream of Tartar until it forms stiff peaks. That will take about ten minutes (don't be fooled by the initial peaks that form after 5 minutes, you need 10 to get them to a point where they will hold). Gently fold the Aquafaba into the mixture and put in the fridge to set. Don't stir anything or the air will disappear.
Vegan Lime and Coconut Cake
- 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 bottom to make turning the cake out easier.
- Mix the flour, baking soda, baking powder, sugar, lime zest and desiccated coconut together.
- Add the Rum to a measuring jug and top up with Dairy Free Milk til it reaches 2 cups or 500ml. Add in the Apple Cider Vinegar, and Lime juice and put to one side.
- Melt the Vegan Butter and add to the flour mixture.
- Add the milk mixture into the flour mixture and mix to combine.
- Pour the mixture into your two cake tins, and bake for 30-35 minutes or until a toothpick comes out clean. Cool in the tins for 10 minutes, and then turn out onto a wire rack to cool completely.
Rum Syrup
- Add 1/8 cup water, to 1/8th of a cup of granulated sugar and add in 2 tbsp of Dark Rum. Heat to boiling, and boil until the sugar is dissolved and the mixture thickens. Put to one side to cool.
Whipped Cream Topping
- Add the Vanilla to the 1/2 Cup of Oatley Whipping Cream and whip until firm peaks. Pop in the fridge while everything cools so it's ready to use when it's time to put everything together.
Putting it all together
- While the cake is still warm, brush with the Rum Syrup and allow to cool completely.
- When cool, place one layer of cake on a flat plate. Gently spread the Lime Mousse over the cake, and then place the second cake on top. Top with the Vegan Whipped Cream, and decorate with a bit of Lime Zest. I like to sift a bit of icing sugar onto the cake before covering with the Vegan Whipped Cream.
If you are looking for some other great desserts – here are a few ideas.
