Vegan Lime, Coconut And Rum Mousse Cake - Food Allergy Aware Training Team

Ingredients

• 400ml Tin Coconut Milk – Chilled so the fat separates
• 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 Oately Whipping Cream
• 1/2 Cup Aquafaba I buy Oggs
• 3/4 Tsp Cream of Tartar
• 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)
• 1/2 Cup Oately Whipping Cream
• 1 Tsp Vanilla
• 1/8 Cup Granulated Sugar
• 1/8 Cup Water
• 2 Tbsp Rum