Vegan Triple Layer Mousse Cake

Vegan Triple Layer Mousse Cake

This elegant vegan dessert features three distinct layers of mousse atop a chocolate cake base. Starting with a strawberry layer, followed by rich chocolate, and topped with creamy white chocolate, this cake is a true indulgence. The contrasting flavors and textures make it perfect for special occasions or when you want to impress with your baking skills.

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 20cm 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, 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 20-25 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.

Strawberry Mousse Layer 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 base and refrigerate for 30 minutes to set.

Chocolate Mousse Layer Instructions

  1. Refrigerate the canned coconut milk overnight to separate the cream from the water.
  2. Melt the cooking chocolate and dark chocolate together.
  3. Mix the coconut cream, vegan cooking cream, melted chocolate, and cocoa powder.
  4. Prepare the agar according to package instructions and mix with the chocolate mixture.
  5. Pour the chocolate mousse over the set strawberry layer and refrigerate until firm.

White Chocolate Mousse Layer Instructions

  1. Refrigerate the canned coconut milk overnight to separate the cream from the water.
  2. Melt the vegan white chocolate.
  3. Mix the coconut cream, melted white chocolate, and vanilla sugar.
  4. Prepare the agar according to package instructions and mix with the white chocolate mixture.
  5. Pour the white chocolate mousse over the set chocolate layer and refrigerate until firm.

Chocolate ganache Instructions

  1. Scoop out coconut cream and place in a microwave-safe bowl with chocolate.
  2. Heat in 30-second intervals, stirring between each, until melted.
  3. Pour ganache over set mousse and refrigerate for 1 hour.

Decoration Instructions

  1. Melt the vegan white chocolate and transfer to a piping bag. Cut a small hole at the tip.
  2. Create a decorative pattern on top of the cake with the melted white chocolate.
  3. Mix the vegan whipped cream with cocoa powder.
  4. Use the chocolate whipped cream to decorate the cake as desired.
  5. 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

10 Servings per container
Serving Size 1 servings (150 g)
Amount per serving
Calories 320
% Daily Value
Total Fat 18 g
23%
Saturated Fat 12 g
60%
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