When you’re vegan or have a special diet cooking and baking can seem more advanced then usual, but let me tell you: It really isn’t. You just have to find good substitutes for dairy, eggs and other animal products. This is a raspberry-lime cake with a lime sponge with raspberry mousse and lime mousse

2 cups nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1 tablespoon vanilla sugar
3/4 cup canola oil (rapeseed oil)
2 limes, zested
1 cup vegan lime curd (apple sauce works fine!)
3 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

Raspberry mousse
8 ounces vegan cream cheese
1 1/2 cup icing sugar
7 ounces fresh raspberries

Lime mousse
8 ounces vegan cream cheese
1/2 cup icing sugar
1/2 vegan lime curd (or lemon curd)
2 limes, zest and juice.

  Buttercream icing
1 3/4 cups vegan margarine, room temperature
4 cups powdered sugar, divided
splash nondairy milk, room temperature
drop food color, optional

Preheat oven to 350 degrees F. For cake, add nondairy milk into a large mixing bowl. Put in the vinegar, vanilla sugar, canola oil, zest of 2 limes and lime curd. Whisk together and let sit for about 5 minutes. Meanwhile in another mixing bowl, put flour, sugar, baking powder, and baking soda.

Sift the dry ingredients into the mixing bowl with the wet ingredients. Mix together. Grease an 8″ tin with removable edge with a little oil. Place the batter in the tin and put in the oven. Bake for 40 minutes, or until a stick comes out clean. Take out and allow to cool (it’s a good idea to make the cake before the day of usage).

For raspberry filling, take 8 ounces of the cream cheese and mix with 1 1/2 cups powdered sugar and the raspberries. Set aside. For lime filling, mix remaining cream cheese and remaining powdered sugar and combine it with the lime curd, lime zest and juice.

For icing, add margarine to large bowl. Cream the butter until soft and silky. Gradually add the powdered sugar to preferred sweetness. If too thick, add nondairy milk. Add food color, if desired.

To assemble cake, cut the cooled cake into 3 even layers. Place a mousse filling on top of each middle cake layers, in desired order. Place cake in fridge to let mousse set, 1-2 hours. Frost the entire cake with buttercream icing, and decorate as desired.

I’ve decorated my cake with blue buttercream piping flowers as you can see on the picture. I made this for my birthday last year. Enjoy!


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