Dairy-Free Strawberry Mousse Cake
Indulge in the vibrant flavors of this Dairy-Free Strawberry Mousse Cake, a guilt-free dessert that’s perfect for any occasion. Featuring a tender almond flour crust sweetened with maple syrup and enriched with coconut oil, this recipe is both gluten-free and dairy-free, ideal for those with dietary restrictions. The luscious mousse is crafted from velvety whipped coconut cream, infused with fresh strawberry puree, and set to perfection with all-natural agar-agar. With minimal prep time and a guaranteed wow factor, this no-bake cake is finished off with a stunning garnish of fresh strawberries that add a burst of color and flavor. Easy to assemble and effortlessly elegant, this dessert is an irresistible treat for summer gatherings or a refreshing end to any meal. Perfect for healthy, vegan, and allergy-friendly dessert searches!
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Recipe Information
Ingredients
- 200 grams almond flour
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 400 grams fresh strawberries
- 400 milliliters coconut cream (chilled overnight)
- 50 grams powdered sugar (use a dairy-free, vegan-friendly version)
- 2 teaspoons agar-agar powder
- 4 tablespoons water
Instructions
Prepare the base: In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, and vanilla extract until a sticky dough forms.
Press the dough firmly and evenly into the bottom of a springform pan (8-inch/20 cm diameter). Refrigerate the base for 20 minutes to set.
Prepare the strawberry puree: Wash and hull the strawberries, then blend them until smooth. Strain through a fine mesh sieve to remove seeds, if desired, and set aside.
In a small saucepan, combine the agar-agar powder with water and bring to a simmer over medium heat. Cook for 2 minutes, stirring constantly, until the agar-agar is completely dissolved.
Add the agar-agar mixture to the strawberry puree and stir well to combine. Let the mixture cool to room temperature, but do not let it set completely.
Make the mousse: Scoop out the solid portion of the chilled coconut cream (discard the liquid) and whip it with powdered sugar using a hand mixer until light and fluffy.
Gently fold the strawberry puree into the whipped coconut cream until fully combined.
Assemble the cake: Pour the strawberry mousse over the chilled base in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours or until the mousse is set.
Once set, carefully remove the cake from the springform pan and garnish with fresh strawberries or other toppings of choice before serving.
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.1 g | 366% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 129.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1921 mg | 41% | |
*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.
