Vegan Raspberry Mousse Cake
Indulge in the creamy, fruity delight of this Vegan Raspberry Mousse Cake—a stunning dessert that’s as decadent as it is wholesome. Built on a nutty oat and almond flour crust sweetened with Medjool dates and maple syrup, this refined treat is entirely plant-based and free from dairy. The velvety mousse layer combines silken tofu, sweet raspberries, and coconut cream, held together with nutrient-rich agar-agar for a perfectly smooth texture that sets beautifully. A hint of lemon juice enhances the fruity tang, while a sprinkle of fresh raspberries on top adds a burst of color and flavor. Perfect for special occasions, this no-bake, egg-free raspberry cake is ready to impress with its vibrant flavors and guilt-free ingredients. Whether you’re satisfying your vegan sweet tooth or impressing friends with a show-stopping dessert, this mousse cake is the ultimate indulgence!
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Recipe Information
Ingredients
- 150 grams Rolled oats
- 100 grams Almond flour
- 60 ml Maple syrup
- 60 ml Coconut oil, melted
- 8 pieces Medjool dates, pitted
- 300 grams Raspberries, fresh or frozen
- 400 grams Silken tofu
- 1 teaspoon Agar-agar powder
- 120 ml Water
- 2 tablespoons Lemon juice
- 120 ml Coconut cream
- 1 teaspoon Vanilla extract
- 50 grams Cane sugar
- 50 grams Raspberries for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine rolled oats, almond flour, pitted dates, maple syrup, and melted coconut oil. Blend until the mixture is sticky and holds together when pressed.
Press the oat mixture evenly into the bottom of a 9-inch (23 cm) springform pan lined with parchment paper. Bake for 10-12 minutes until lightly golden. Let it cool completely.
In a small saucepan, combine agar-agar powder and water. Bring to a simmer over medium heat, stirring constantly, until the agar-agar is dissolved and the mixture thickens, about 3-5 minutes.
In a blender, combine the dissolved agar-agar mixture, raspberries, silken tofu, lemon juice, coconut cream, vanilla extract, and cane sugar. Blend until smooth and creamy.
Pour the raspberry mousse over the cooled oat crust. Smooth out the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is set and firm.
Once set, remove the cake from the springform pan. Garnish with fresh raspberries before serving.
Slice and serve chilled. Enjoy your Vegan Raspberry Mousse Cake!
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 389.5 g | 142% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 230.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1836 mg | 141% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2267 mg | 48% | |
*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.
