Strawberry-Vanilla Mousse Cake

Strawberry-Vanilla Mousse Cake

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

  1. Place coconut milk cans in the refrigerator overnight to separate cream from water.

Chocolate Cake Base Instructions

  1. Preheat the oven to 180°C (350°F). Grease a 26cm baking pan with vegan butter and dust with flour.
  2. In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the sugar, vanilla sugar, oil and soy milk.
  4. Add the dry ingredients to the wet ingredients and mix. Then add the vinegar and mix again.
  5. 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.
  6. 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

  1. Refrigerate the canned coconut milk overnight to separate the cream from the water.
  2. Mix the instant pudding with cold oat milk, then add the coconut cream from the refrigerated can.
  3. Fold in the shredded coconut.
  4. 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.
  5. Once firm, place the vanilla mousse layer on top of the chocolate cake base.

Strawberry Jelly Instructions

  1. In a pot, combine strawberries, sugar, and jam. Cook until the strawberries are soft.
  2. Puree the mixture and prepare the agar according to package instructions. Mix the agar with the strawberry puree.
  3. Line a 10-20cm cake pan with plastic wrap. Pour the mixture into it and freeze for 30 minutes until firm enough to handle.
  4. Once firm, place the strawberry jelly layer on top of the vanilla mousse.

Strawberry Mousse Instructions

  1. Refrigerate the canned coconut milk overnight to separate the cream from the water.
  2. In a pot, cook the frozen strawberries with sugar until soft. Puree the mixture.
  3. Add the coconut cream to the strawberry puree and heat gently to combine. Stir in the strawberry jam.
  4. Prepare the agar according to package instructions and mix with the strawberry mixture.
  5. Pour the strawberry mousse over the cake layers and refrigerate for two hours to set.

Decoration Instructions

  1. Cook strawberries with sugar, then puree the mixture.
  2. Prepare the agar according to package instructions and mix with the strawberry puree.
  3. Pour this glaze over the set strawberry mousse layer and refrigerate for at least an hour.
  4. 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.
  5. Whip the vegan cream and use it to decorate the cake as desired.
  6. 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