Dairy-Free Mango Mousse Cake
Indulge in the tropical allure of this Dairy-Free Mango Mousse Cake, a stunning dessert that's as light and refreshing as it is wholesome. Made with a tender almond flour base sweetened with coconut sugar, this cake is entirely free from dairy, making it perfect for those seeking allergy-friendly or plant-forward treats. The star of the show is the vibrant mango mousse, crafted with creamy coconut and naturally thickened with agar-agar, delivering a silky, fruit-forward finish. Topped off with the natural sweetness of maple syrup, this chilled dessert is a delightful blend of textures and flavors, perfect for summer gatherings or anytime you crave a taste of the tropics. Ready in just under an hour, this cake is a show-stopping yet accessible recipe everyone will love.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Coconut sugar
- 60 ml Coconut oil, melted
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 300 ml Fresh mango puree
- 400 ml Coconut cream
- 2 teaspoons Agar-agar powder
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch round springform pan with parchment paper.
In a mixing bowl, combine almond flour, baking powder, and salt. In another bowl, mix coconut sugar, melted coconut oil, and vanilla extract until well combined.
Add the eggs one at a time to the wet ingredients, beating well after each addition.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the mango mousse, place the coconut cream in a saucepan over low heat and stir until it's smooth. Add agar-agar and whisk constantly until the mixture starts to simmer gently. Cook for 1-2 minutes.
Remove the saucepan from heat and stir in the mango puree and maple syrup until completely mixed.
Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
Once cooled, pour the mango mousse over the cooled cake layer in the springform pan.
Chill the cake in the refrigerator for at least 4 hours, or until the mousse is set.
Carefully remove the cake from the springform pan and transfer to a serving plate. Slice and serve chilled.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 381.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value 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.
