Lime/Lemon Mousse

Ok, so it’s not a traditional citrus mousse of whipped up egg whites, but such a great use of the remaining lime/lemon curd. I’ve always been rather partial to a citrusy mousse – so much more refreshing than a chocolate version – but the whole mousse concept doesn’t work very well if you’re avoiding eggs and dairy. This combination of whipped soya cream with zingy lime curd produces a gorgeously silky, velvety and tangy pudding.

This is by no means a follow to the letter recipe – simply add the amount of curd you want to produce the desired taste. Big S said this pudding was ‘awesome’ – pretty high praise!

Lime/Lemon Mousse (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

for 8 small mousses

  • 1 pack soya whipping cream, such as Soyatoo
  • lime/lemon curd to taste, I used 2 tbsps per mousse

– Whip up the soya cream until soft peak

– Stir in the lime/lemon zest

– Pour into pretty glasses and place in the fridge to set.

Coconut and Lime Victoria Sponge

So, I need to use up the tangy lime curd asap. After much internet perusal I felt inspired to tweak a classic vegan Victoria Sponge recipe to make a lime and coconut cake, filled with lashings of oozy lime curd.

The basic recipe of a Victoria Sponge has proved quite difficult to master in egg-free form – somehow chocolate cakes are easier to turn out. This version works beautifully well, producing a light and aerated crumb – it would also work with a classic raspberry jam filling, or even buttercream. But, if you fancy a zing, you can’t beat the lemon or lime curd.

Coconut and Lime Victoria Sponge (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 1 9 inch sandwich cake

  • 1 cup oat milk
  • 1 tsp vinegar
  • 1 1/4 cups self-raising flour
  • 2 tbsps cornflour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 cup desiccated coconut
  • zest of 1 lime
  • 1/3 cup sunflower oil
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Grease and line the base of 2 9 inch round cake tins

– Add the vanilla and vinegar to the oat milk.

– Whisk in the oil, sugar, lime zest and coconut.

– Sift in the flour, cornflour, baking powder, bicarb and salt. The mixture is quite runny.

– Divide between the 2 cake tins.

– Bake for 20-25 minutes, or until a knife comes out clean.

– Cool in the tins.

– Once cool turn out onto a wire rack.

– Generously spread lime curd over the top of one cake and place the other one on top.

– Generously dust the top with icing sugar.

Lime Curd (dairy and egg-free)

This recipe is inspired by the fabulous Tiny Kitchen Stories blog – definitely one of my favourite  bloggers, not just from her blog but also her lovely interactions with other bloggers. She very kindly posted a vegan version of some scrummy lemon cupcakes (mmmm, lemon, yum!). Also, Big S loves anything zingy so I thought she’d like to try some lemon curd…. having no lemons in the house, I opted for a lime curd instead and altered the recipe to avoid the coconut milk which I’m really not keen on.

This vegan lime curd doesn’t keep for long like the usual version but is still luxurious, velvety, zingy and tangy. In fact, it could just as easily be lemon curd, just substitute the lime for lemon. Watch out for more recipes using this delicious curd in the next few days.

Lime Curd (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

  • 1/3 cup oat milk
  • 1/3 cup water
  • 1 tbsp cornflour
  • 6 tbsps caster sugar
  • 6 tbsps lime juice
  • 1 tsp lime zest
  • 5 tbsps dairy-free spread
  • pinch of salt

– Dissolve the cornflour in the water and oat milk. Heat and stir until starting to bubble.

– Add the dairy-free spread, lime juice, zest, sugar and salt.

– Continue to bubble until it starts to thicken.

– When coats a spoon transfer to a non-metalic bowl and whisk with an electric whisk for a couple of minutes.

– Cool to room temperature and then transfer to the fridge.

– This curd will keep for 4-5 days in the fridge.