Vegan Strawberry Mousse Cake

Vegan Strawberry Mousse Cake

This vegan strawberry mousse cake is a delightful treat for any occasion. It features a soft vanilla cake base, topped with a creamy strawberry mousse and a layer of strawberry jelly. Finished with a touch of vegan whipped cream and a chocolate drizzle, it's a crowd-pleaser that's sure to impress both vegans and non-vegans alike.

Instructions

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

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, baking powder, baking soda, and salt.
  3. In another bowl, combine the sugar, vanilla sugar, and soy milk.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. 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. Allow the cake to cool on a wire rack. Once cooled, place it back in a springform pan or adjustable cake ring for assembly.

Strawberry Mousse Instructions

  1. In a pot, cook the frozen strawberries with sugar until soft.
  2. Puree the cooked strawberries and return to the pot. Add the coconut cream and heat gently to combine.
  3. Stir in the strawberry jam.
  4. Prepare the agar according to package instructions and mix with the strawberry mixture.
  5. Pour the mousse over the cooled cake and refrigerate for two hours to set.

Strawberry Jelly Instructions

  1. Cook strawberries and sugar in a pot until soft.
  2. Puree the cooked strawberries.
  3. Prepare agar according to package instructions and mix with the strawberry puree.
  4. Pour over the set strawberry mousse and refrigerate for an hour.

Decoration Instructions

  1. Melt the chocolate and transfer it to a piping bag. Cut a small hole at the tip.
  2. Create a pattern on top of the cake with the melted chocolate.
  3. Whip the vegan cream and use it to decorate the cake.
  4. 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