Vegan Strawberry Mousse Cake
This vegan strawberry mousse cake is a great summer dessert. The fresh strawberries and coconut milk add a really light, fresh flavour to the mousse.
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This mousse cake is ideal for a light fruity dessert. Using strawberries and coconut milk, the flavour is sweet and fresh.
What defines a mousse?
Mousse is a creamy dessert that translates as ‘foam’ in French. It can be both thick and rich or light and airy.
It’s most commonly a sweet dish but can also be savoury.
In the recipe below, the mousse has a light and refreshing consistency. The fresh strawberries give off an amplified fruity flavour and the rich sponge base layer balances it out well.
What milk should I use for the sponge layer?
In this recipe, we use dairy free milk to create a vegan version of buttermilk. Just add cider vinegar to the milk and allow it to ‘curdle.’
There are lots of different dairy milk alternatives out there such as almond, soy, cashew and oat milk.
Soy milk contains the most proteins out of all the milk alternatives, so it’s great for baking. Because cakes need a lot of structure, the protein is vital in helping to create the gluten that holds the cake together.
It has a mild taste so is easy to flavour with vanilla, for example. Baking with soy milk also means the cake will brown well.
What is agar?
Agar is an alternative to gelatine.
It has a similar jelly-like texture and has little taste or colour. It helps to thicken and texturise sauces and baked products.
It’s versatile and great for all sorts of recipes that would normally need a thickening agent like gelatine.
Total Time: 1 hour and 5 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
- For the sponge
- 6.6666666666667 6.6666666666667 ml non-dairy milk
- 6.6666666666667 6.6666666666667 g self-raising flour
- 4.5833333333333 4.5833333333333 g dairy-free butter
- 1/2 tsp cider vinegar
- 4.1666666666667 4.1666666666667 g caster sugar
- 1/4 tsp baking powder
- For the mousse
- 0.16666666666667 0.16666666666667 tins coconut milk
- 0.33333333333333 0.33333333333333 tbsp agave syrup
- 0.16666666666667 0.16666666666667 tbsp coconut oil
- 12.5 12.5 g strawberries
- 0.25 0.25 tsp powdered agar
- For the strawberry jelly
- 10 10 ml strawberry puree
- 0.16666666666667 0.16666666666667 tsp powdered agar
- 10 10 ml water
- 0.083333333333333 0.083333333333333 tbsp sugar
- Preheat the oven to 180°C/355°F/Gas Mark 4. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating vegan buttermilk.
- Add the self-raising flour, caster sugar, baking powder, dairy-free butter and buttermilk to a bowl and beat with a wooden spoon or an electric mixer until smooth.
- Pour the mixture into a 20cm/8-inch cake tin and bake for 30 minutes. Once baked, remove the sponge from the oven and allow it to cool in the tin.
- To make the mousse, add the coconut milk, strawberries and agave syrup to a food processor and blend until smooth.
- Pour the mixture into a saucepan over medium heat and add the agar. Bring the mixture to a boil, turn down the heat and let the mixture simmer for 3-4 minutes to allow the agar to dissolve.
- Add the coconut oil to the pan and stir until melted. Place the mixture back into the food processor and blend until smooth.
- Pour the mixture over the sponge and transfer to the fridge to set.
- To make the jelly, add the strawberry purée, water, agar, and sugar to a pan. Bring this to a boil over medium heat and leave to simmer for 5 minutes.
- Allow the mixture to cool slightly, then pour over the mousse and transfer to the fridge to set before serving.
Each 130g serving provides:
6.1g Fat, 2.8g Saturates, 17g Carbohydrate, 11g Sugars, 0.5g Fibre, 1.2g Protein, 0.34g Salt
Need another slice? Have a go at baking one of these impressive vegan cake recipes!