Vegan Pistachio Mousse Cake
Indulge in the luscious, nutty flavors of this Vegan Pistachio Mousse Cake, a show-stopping dessert that's both plant-based and gluten-free. Featuring a velvety pistachio mousse made from creamy coconut milk and soaked cashews, this recipe is enriched with maple syrup for natural sweetness and set with agar agar for a perfectly smooth texture. The almond flour and coconut sugar crust adds a delicate buttery crunch, while the whipped coconut cream topping and pistachio garnish take this treat to gourmet-level perfection. Ready in 30 minutes of prep time and ideal for special occasions, this stunning no-bake pistachio cake is an irresistible blend of rich flavor and dairy-free decadence.
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Recipe Information
Ingredients
- 150 grams Raw cashews
- 200 grams Shelled pistachios
- 400 ml Coconut milk
- 90 ml Maple syrup
- 60 ml Coconut oil
- 1 tsp Vanilla extract
- 1 tbsp Agar agar powder
- 2 tbsp Lemon juice
- 60 ml Water
- 150 grams Almond flour
- 50 grams Coconut sugar
- 120 ml Coconut cream
Instructions
Start by soaking the raw cashews in hot water for at least 1 hour to soften them.
While the cashews are soaking, prepare the pistachio mousse base. In a food processor, add the shelled pistachios and pulse until finely ground.
Add 200 grams of the ground pistachios to a medium saucepan with coconut milk and bring to a simmer over medium heat. Remove from heat and let it cool slightly.
In a separate small saucepan, combine agar agar powder and water. Bring to a boil, then reduce heat and let it simmer for 2-3 minutes until dissolved.
To prepare the cake crust, mix almond flour and coconut sugar in a bowl. Add melted coconut oil and stir until the mixture holds together.
Press the crust mixture into the bottom of an 8-inch springform pan evenly. Chill in the refrigerator while preparing the mousse.
Drain and rinse the soaked cashews. Place them in a blender along with maple syrup, lemon juice, coconut oil, and vanilla extract. Blend until smooth and creamy.
Add the cooled pistachio-coconut milk mixture and the dissolved agar agar mixture to the blender. Blend again until everything is well combined and smooth.
Pour the pistachio mousse mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is set and firm.
Before serving, whisk the chilled coconut cream until it becomes light and fluffy. Spread or pipe it over the top of the set mousse cake.
Garnish with the remaining ground pistachios or whole shelled pistachios as desired.
Slice and enjoy your Vegan Pistachio Mousse Cake!
Nutrition Facts
Calories |
4423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 368.5 g | 134% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 250.6 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3617 mg | 77% | |
*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.
