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.
Preparation Instructions
- Place coconut milk cans in the refrigerator overnight to separate the thick cream from the water.
Cake Base Instructions
- Preheat the oven to 180°C (350°F). Grease a 26 cm baking pan with vegan butter and dust with a little of the flour from the recipe.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and vegan egg replacer.
- In another bowl, whisk together the sugar, vanilla sugar, soy milk, and sunflower oil.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the apple cider 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.
- Cool the cake on a wire rack. Once cool, place it back into a springform pan or an adjustable cake ring for assembly.
Strawberry Mousse Instructions
- Cook the frozen strawberries with sugar in a pot until soft.
- Blend the strawberries until smooth, then return the puree to the pot.
- Scoop the thick coconut cream from the chilled cans and add it to the pot. Heat gently while stirring to combine (do not boil hard).
- Stir in the strawberry jam until fully incorporated.
- Prepare the agar according to package instructions, then whisk it into the strawberry mixture.
- Pour the mousse over the cooled cake base and refrigerate for about 2 hours to set.
Strawberry Jelly Instructions
- Cook the strawberries and sugar in a pot until soft.
- Blend the cooked strawberries until smooth.
- Prepare the agar according to package instructions, then whisk it into the strawberry puree.
- Pour over the set strawberry mousse layer and refrigerate for about 1 hour to set.
Decoration Instructions
- Melt the chocolate and transfer it to a piping bag. Cut a small hole at the tip.
- Drizzle or pipe a pattern on top of the cake with the melted chocolate.
- Whip the vegan whipped cream and use it to decorate the cake.
- 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
- Chill coconut milk overnight so you can use only the thick cream for the mousse (the liquid can be saved for smoothies).
- Don’t let agar mixtures sit too long before pouring—agar starts setting as it cools.
- For clean layers, make sure each layer is set before adding the next.
- Best texture after an overnight chill; slices come out cleaner and the mousse is more stable.
Equipment Needed
- Oven
- Springform Pan
- Pastry Brush
- Mixing Bowl
- Whisk
- Spatula
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Tooth Picks
- Wire Rack
- Pot
- Stove
- Blender
- Saucepan
- Hand Mixer
- Piping Bag
- Kitchen Shears
- Food Storage Container
- Plastic Wrap
Nutrition Facts
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