Dairy-Free Raspberry Mousse Cake
Indulge in the luscious, fruity delight of this Dairy-Free Raspberry Mousse Cake, a show-stopping dessert that’s as beautiful as it is delicious! This vegan-friendly treat layers a buttery, dairy-free graham cracker crust with a velvety raspberry mousse made from fresh or frozen raspberries, creamy coconut milk, and naturally sweetened with maple syrup. The secret to its perfect, airy texture? A touch of agar-agar powder for a plant-based gelatin substitute. Topped with a glossy raspberry jam glaze, fresh raspberries, and fragrant mint leaves, this no-bake masterpiece is as light as it is flavorful. Ready in just 30 minutes of prep, it’s the ultimate guilt-free indulgence for special occasions or casual gatherings. Perfectly chilled and bursting with fruity goodness, it’s a dessert that everyone—including those with dietary restrictions—will adore.
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Recipe Information
Ingredients
- 200 grams Dairy-free graham crackers
- 0.5 cup Coconut oil, melted
- 300 grams Raspberries, fresh or frozen
- 0.25 cup Maple syrup
- 1 tablespoon Agar-agar powder
- 1 can (400ml) Coconut milk, full fat
- 1 teaspoon Vanilla extract
- 0.25 cup Raspberry jam
- 0.25 cup Water
- 1 tablespoon Lemon juice
- 100 grams Fresh raspberries, for garnish
- 10 leaves Mint leaves, for garnish
Instructions
Preheat your oven to 350°F (175°C).
Crush the dairy-free graham crackers in a food processor until finely ground. Mix in the melted coconut oil until well combined.
Press the graham cracker mixture into the base of a lined 9-inch (23cm) springform pan, pressing down firmly to create an even layer. Bake for 10 minutes and let cool completely.
In a saucepan over medium heat, combine 300 grams of raspberries and 1/4 cup of water. Cook until the raspberries break down, about 5 minutes.
Use a fine-mesh sieve to strain the raspberry mixture to remove the seeds, pressing down to extract as much juice as possible.
Return the strained raspberry juice to the saucepan, add maple syrup, agar-agar powder, and lemon juice. Stir well and heat over low heat until the agar-agar dissolves completely, about 3 minutes.
Add the full-fat coconut milk and vanilla extract to the raspberry mixture, whisking until smooth. Remove from heat.
In a clean bowl, let the raspberry mixture cool to room temperature, whisking occasionally to avoid setting.
Spread the raspberry mousse evenly over the cooled graham cracker crust in the springform pan.
Refrigerate the cake for at least 4 hours, or until the mousse has set firmly.
Once set, carefully remove the cake from the springform pan and transfer to a serving dish.
Gently warm the raspberry jam in a small saucepan until smooth. Allow to cool slightly before spreading a thin layer over the top of the mousse layer.
Decorate the top with fresh raspberries and mint leaves.
Slice and serve chilled. Enjoy your dairy-free raspberry mousse cake!
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 168.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 988 mg | 21% | |
*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.
