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
- 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 springform pan with vegan butter and dust with a little flour.
- Prepare the vegan egg replacer according to package instructions (usually mixed with a little water) and set aside for 2–3 minutes to thicken.
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, vanilla sugar, oil, soy milk, and the prepared egg replacer until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Add the vinegar and mix briefly. (A little fizzing is normal.)
- 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 in the pan for 10 minutes, then remove the ring and cool completely on a wire rack.
- Once cooled, place it back in the springform pan (or keep the 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.
- Blend the mixture until smooth. Prepare the agar according to package instructions and mix it into 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. Blend the mixture into a smooth puree.
- 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 it into 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 blend the mixture until smooth.
- Prepare the agar according to package instructions and mix it into the strawberry puree.
- Pour this glaze over the set strawberry mousse layer and refrigerate for at least an hour.
- Melt the chocolate (microwave in short bursts or over a pot of simmering water) 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.
Notes
- Freezing the insert layers (vanilla mousse + jelly) makes stacking much easier and keeps clean edges.
- Let the glaze cool until warm-but-pourable so it doesn’t melt the mousse surface.
- For clean slices, dip a knife in hot water, wipe dry, then cut; repeat between slices.
Equipment Needed
- Oven
- Springform Pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Kitchen Scale
- Tooth Picks
- Wire Rack
- Cake Pan
- Plastic Wrap
- Pot
- Saucepan
- Stove
- Blender
- Microwave
- Hand Mixer
- Piping Bag
- Food Storage Container
Nutrition Facts
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