Dairy-Free Pistachio Mousse Cake
Indulge in the luxurious and creamy delight of this Dairy-Free Pistachio Mousse Cake, a show-stopping dessert that's perfect for special occasions or elegant everyday indulgence. Featuring vibrant, nutty pistachios and a velvety coconut cream mousse, this gluten-free treat is naturally sweetened with maple syrup and enhanced with aromatic vanilla. The cake layer boasts a light, moist texture made from a blend of almond and gluten-free flours, creating an irresistible base for the silky pistachio mousse. With agar-agar providing the perfect set, this easy-to-follow recipe is completely dairy-free, making it ideal for those with dietary preferences or lactose intolerance. Serve chilled for a refreshing slice of wholesome decadence that beautifully combines flavor, texture, and elegance.
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Recipe Information
Ingredients
- 200 grams Unsalted shelled pistachios
- 400 ml Coconut cream
- 120 ml Maple syrup
- 2 teaspoons Vanilla extract
- 2 teaspoons Agar-agar powder
- 60 ml Water
- 50 grams Gluten-free flour
- 100 grams Almond flour
- 80 grams Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 ml Almond milk
- 60 ml Coconut oil, melted
Instructions
Preheat the oven to 180°C (350°F). Grease an 8-inch springform cake pan and line the bottom with parchment paper.
In a food processor, blend 100 grams of pistachios into fine crumbs. Transfer to a mixing bowl and add gluten-free flour, almond flour, brown sugar, baking powder, and salt. Mix well.
In another bowl, combine almond milk and melted coconut oil. Pour the wet ingredients into the dry ingredients and stir until well combined.
Transfer the batter to the prepared cake pan and spread it evenly. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then remove to cool completely on a wire rack.
For the mousse, blend the remaining 100 grams of pistachios with coconut cream, maple syrup, and vanilla extract until smooth.
In a small saucepan, combine agar-agar powder and water. Bring to a boil and let it simmer for a minute while stirring constantly to activate the agar-agar.
Quickly add the hot agar mixture into the blended pistachio mixture and blend again until smooth and well combined.
Pour the pistachio mousse over the cooled cake layer in the springform pan, spreading it evenly. Refrigerate for at least 4 hours or until set.
Once set, carefully remove the cake from the springform pan. Slice and serve this delicious dairy-free pistachio mousse cake.
Nutrition Facts
Calories |
4596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 521.9 g | 190% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 411.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 785 mg | 60% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3499 mg | 74% | |
*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.
