Dairy Free Raspberry Coconut Cream Mousse Gateau

For the base: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" springclip cake tin, 9cm|3" deep and line with non-stick baking paper.

Beat together the margarine and sugar until pale and fluffy.

Beat in the eggs, flour and water until well combined.

Spoon into the tin and level the surface. Bake for 20-25 minutes, until golden and springy to the touch. Leave the sponge to cool in the tin on a wire rack.

For the mousse: mash the raspberries.

Soak the gelatine in a small bowl of water. Stand for 5 minutes.

Whisk the egg whites with half the honey until stiff and glossy.

Whisk the coconut cream until thickened.

Blend together the lemon zest, juice and remaining honey with the mashed raspberries. Gently fold in the egg whites.

Squeeze the water from the gelatine leaves, then place in a pan with 3 tablespoons of water. Heave very gently, until the gelatine has dissolved. Remove from the heat and gently stir in a little of the rasbperry mixture.

Pour the gelatine mixture into the remaining raspberries, stirring constantly until blended. Fold in the coconut cream gently.

Pour the mousse into the tin over the cake base. Shake the tin slightly to spread the mousse evenly. Chill for 6 hours until set.