Layered Peach & Coconut Mousse Cake

Layered Peach & Coconut Mousse Cake

  • Prep Time: 90 minutes
  • Cook Time: 30 minutes
  • Total Time: 120 minutes
  • Yield: 12 servings
  • Difficulty: 3 (1 - 5)
  • Allergens: Gluten
    Tree Nuts
  • Categories: Cakes, Cupcakes & Muffins Desserts
Experience a slice of heaven with this elegant vegan Peach Mousse Cake. A tender vanilla cake base is topped with layers of vibrant peach jelly, creamy peach mousse, a dreamy vanilla-coconut cream, and a shimmering peach glaze. Decorated with whipped cream and fresh peach slices, it's a stunning dessert perfect for special occasions.

Preparation & Base Instructions

  1. IMPORTANT: Place all 4 cans of coconut milk in the refrigerator at least 12 hours (preferably 24 hours) before starting. This allows the thick cream to separate from the water. You will only use the solid cream.
  2. Bake the 1/2 recipe of basic vegan vanilla sheet cake according to its instructions. Let it cool completely.
  3. Prepare a 24cm (9-10 inch) springform pan or set an adjustable cake ring to that size on a flat plate or cake board.
  4. Once the cake is cool, carefully cut out a circle that fits snugly into the bottom of your prepared pan/ring. Place the cake circle inside to form the base.

Peach Jelly Insert Instructions

  1. Prepare a smaller pan (approx. 18-20cm or 7-8 inches) by lining it smoothly with plastic wrap or foil.
  2. Drain the canned peaches, reserving the syrup/juice in a separate bowl.
  3. Place the drained peach pieces into a blender or food processor and purée until completely smooth.
  4. Measure 150-200ml (check agar package, usually needs this much liquid) of the reserved peach syrup/juice into a small saucepan. Add the 30g sugar.
  5. Sprinkle the agar powder over the cold liquid and whisk it in. Bring the mixture to a boil over medium heat, whisking constantly. Boil gently for 1-2 minutes (or as per agar package instructions) until the agar is fully dissolved.
  6. Remove from heat and quickly whisk the hot agar liquid into the peach purée until thoroughly combined.
  7. Pour the peach jelly mixture into the prepared smaller lined pan, smoothing the top.
  8. Refrigerate for at least 1 hour, or until the jelly is completely firm.

Peach Mousse Layer Instructions

  1. Carefully open the 2 chilled cans of coconut milk without shaking. Scoop out only the thick, solid cream into a mixing bowl, leaving the watery part behind (you can reserve the water for smoothies or discard).
  2. Whip the solid coconut cream with an electric mixer until smooth and slightly fluffy.
  3. Drain the second can of peaches, reserving the syrup/juice.
  4. Purée the drained peach pieces until smooth.
  5. Measure 150-200ml of the reserved peach syrup/juice (or use the reserved coconut water or plant milk if needed to reach the volume required by the agar package) into a small saucepan. Add the 100g sugar.
  6. Sprinkle the agar powder over the liquid, whisk, bring to a boil, and cook for 1-2 minutes, whisking constantly, until dissolved.
  7. Remove the agar mixture from heat. Let it cool for just a moment (so it doesn't melt the cream), then pour it into the whipped coconut cream while mixing on low speed. Immediately mix in the peach purée until just combined.
  8. Remove the cake base and the set peach jelly insert from the refrigerator.
  9. Spread a thin layer of the peach mousse over the cake base.
  10. Carefully remove the peach jelly disk from its smaller pan (use the plastic wrap/foil overhang) and center it on top of the thin mousse layer.
  11. Pour the remaining peach mousse over and around the jelly insert, spreading it evenly to cover the jelly and reach the edges of the pan. Smooth the top.
  12. Return the cake to the refrigerator for at least 1 hour to allow the mousse layer to set.

Vanilla-Coconut Layer Instructions

  1. Scoop the solid cream from the remaining 2 chilled cans of coconut milk into a mixing bowl. Whip until smooth.
  2. Measure 100-150ml of liquid (reserved coconut water or plant milk - check agar package for 1/2 pack amount) into a small saucepan. Add the 100g sugar and 2 packages vanilla sugar.
  3. Sprinkle the 1/2 package of agar powder over the liquid, whisk, bring to a boil, and cook for 1-2 minutes, whisking constantly, until dissolved.
  4. Remove from heat, let cool slightly, then mix the agar liquid into the whipped coconut cream on low speed. Stir in the vanilla extract and the shredded coconut.
  5. Remove the cake from the refrigerator (ensure the peach mousse layer is set).
  6. Pour the vanilla-coconut mixture evenly over the set peach mousse layer, smoothing the top.
  7. Return the cake to the refrigerator for at least 1-2 hours, until this layer is firmly set.

Top Peach Jelly Glaze Instructions

  1. Drain the remaining 1/2 can of peaches, reserving the syrup/juice. You likely won't need the peach pieces for the glaze itself, only the liquid (save pieces for decoration).
  2. Measure 150-200ml of the reserved peach syrup/juice (adjust based on agar needs for 1/2 package) into a small saucepan. Add the 50g sugar.
  3. Sprinkle the 1/2 package of agar powder over the liquid, whisk, bring to a boil, and cook for 1-2 minutes, whisking constantly, until dissolved.
  4. Remove from heat and let the glaze cool slightly for a few minutes. You want it pourable but not piping hot, so it doesn't melt the layer below.
  5. Remove the cake from the refrigerator (ensure vanilla-coconut layer is set).
  6. Carefully pour the slightly cooled peach glaze over the vanilla-coconut layer, tilting the pan gently to ensure an even coating.
  7. Return the cake to the refrigerator for at least 30-60 minutes for the glaze to set.

Decoration Instructions

  1. Once the top jelly glaze is fully set, you can decorate.
  2. Whip the vegan cream with the cream stiffener (if using) until stiff peaks form.
  3. Transfer the whipped cream to a piping bag fitted with your desired nozzle.
  4. Pipe decorative swirls, rosettes, or borders onto the cake.
  5. Slice the reserved peach pieces from the 1/2 can used for the glaze liquid.
  6. Artfully arrange the peach slices on top of the cake along with the piped cream.
  7. Keep the cake refrigerated until ready to serve. For best results and flavour melding, let it chill fully decorated for at least 4-6 hours or preferably overnight before slicing.
  8. To serve, carefully run a thin knife around the edge of the springform pan before releasing the ring.

Notes

  • Chilling the coconut milk is crucial for separating the cream. Use full-fat canned coconut milk for best results.
  • Agar-agar setting strength can vary by brand. Follow package instructions for the amount of liquid needed per package/half package. Always dissolve agar in cold liquid before heating.
  • Work quickly when mixing hot agar liquid into cooler components, as it sets fast.
  • Allow each layer to set sufficiently before adding the next to prevent them from mixing.
  • Vanilla sugar is common in Europe; if unavailable, substitute with an equal amount of regular sugar and add an extra 1/2 tsp vanilla extract to the Vanilla-Coconut layer.
  • Ensure your base cake is fully cooled before starting assembly.
  • This cake requires significant chilling time, so plan accordingly. Overnight chilling is highly recommended for the best texture and flavour.
  • Store leftovers tightly covered in the refrigerator for up to 3-4 days.