Strawberry-Vanilla Mousse Cake
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings
- Difficulty: 4 (1 - 5)
-
Allergens: Soy
- Categories: Cakes, Cupcakes & Muffins Desserts
This impressive vegan cake combines the richness of chocolate with the creamy sweetness of vanilla and the freshness of strawberries. It features a chocolate cake base, layered with vanilla mousse, strawberry jelly, and strawberry mousse, all topped with a strawberry glaze and chocolate decorations. Perfect for special occasions or when you want to indulge in a truly decadent dessert.
Instructions
- Place coconut milk cans in the refrigerator overnight to separate cream from water.
Chocolate Cake Base Instructions
- Preheat the oven to 180°C (350°F). Grease a 26cm baking pan with vegan butter and dust with flour.
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the sugar, vanilla sugar, oil and soy milk.
- Add the dry ingredients to the wet ingredients and mix. Then add the vinegar and mix again.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack. Once cooled, place it back in a springform pan or adjustable cake ring for assembly.
Vanilla Mousse Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Mix the instant pudding with cold oat milk, then add the coconut cream from the refrigerated can.
- Fold in the shredded coconut.
- Line a 10-20cm cake pan with plastic wrap. Pour the mixture into it and freeze for 45-60 minutes until firm enough to handle.
- Once firm, place the vanilla mousse layer on top of the chocolate cake base.
Strawberry Jelly Instructions
- In a pot, combine strawberries, sugar, and jam. Cook until the strawberries are soft.
- Puree the mixture and prepare the agar according to package instructions. Mix the agar with the strawberry puree.
- Line a 10-20cm cake pan with plastic wrap. Pour the mixture into it and freeze for 30 minutes until firm enough to handle.
- Once firm, place the strawberry jelly layer on top of the vanilla mousse.
Strawberry Mousse Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- In a pot, cook the frozen strawberries with sugar until soft. Puree the mixture.
- Add the coconut cream to the strawberry puree and heat gently to combine. Stir in the strawberry jam.
- Prepare the agar according to package instructions and mix with the strawberry mixture.
- Pour the strawberry mousse over the cake layers and refrigerate for two hours to set.
Decoration Instructions
- Cook strawberries with sugar, then puree the mixture.
- Prepare the agar according to package instructions and mix with the strawberry puree.
- Pour this glaze over the set strawberry mousse layer and refrigerate for at least an hour.
- Melt the chocolate and transfer to a piping bag. Cut a small hole at the tip and create a decorative pattern on top of the cake.
- Whip the vegan cream and use it to decorate the cake as desired.
- Refrigerate the cake for at least 4 hours, or preferably overnight, before serving. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 250
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 4 g
16%
Total Sugars 25 g
50%
Protein 5 g
10%
Vitamin D 0 mcg
0%
Calcium 10 % DV
1%
Iron 10 % DV
56%
Potassium 10 % DV
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically