Vegan Triple Layer Mousse Cake
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 10 servings
- Difficulty: 4 (1 - 5)
-
Allergens: Soy
- Categories: Cakes, Cupcakes & Muffins Desserts
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
- 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 20cm baking pan with vegan butter and dust with flour.
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the sugar, vanilla sugar, and soy milk.
- Add the dry ingredients to the wet ingredients and mix. Then add the vinegar and mix again.
- 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.
- 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
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- In a pot, cook the frozen strawberries with sugar until soft. Puree the mixture.
- 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 with the strawberry mixture.
- Pour the strawberry mousse over the cake base and refrigerate for 30 minutes to set.
Chocolate Mousse Layer Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Melt the cooking chocolate and dark chocolate together.
- Mix the coconut cream, vegan cooking cream, melted chocolate, and cocoa powder.
- Prepare the agar according to package instructions and mix with the chocolate mixture.
- Pour the chocolate mousse over the set strawberry layer and refrigerate until firm.
White Chocolate Mousse Layer Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Melt the vegan white chocolate.
- Mix the coconut cream, melted white chocolate, and vanilla sugar.
- Prepare the agar according to package instructions and mix with the white chocolate mixture.
- Pour the white chocolate mousse over the set chocolate layer and refrigerate until firm.
Chocolate ganache Instructions
- Scoop out coconut cream and place in a microwave-safe bowl with chocolate.
- Heat in 30-second intervals, stirring between each, until melted.
- Pour ganache over set mousse and refrigerate for 1 hour.
Decoration Instructions
- Melt the vegan white chocolate and transfer to a piping bag. Cut a small hole at the tip.
- Create a decorative pattern on top of the cake with the melted white chocolate.
- Mix the vegan whipped cream with cocoa powder.
- Use the chocolate whipped cream 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.
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