Vegan Strawberry Mousse Cake
Experience the refreshing indulgence of this Vegan Strawberry Mousse Cake—a no-compromise dessert that’s as dreamy as it is guilt-free! Perfect for plant-based eaters or anyone seeking a wholesome treat, this recipe combines a golden almond flour crust with a luscious strawberry mousse layered on top. Featuring coconut cream for a velvety texture and agar-agar as the natural, vegan alternative to gelatin, this cake is a showstopper that’s both light and creamy. Sweetened delicately with maple syrup and powdered sugar, it strikes the ideal balance between fruity and rich flavors. Prep this elegant cake for your next gathering or enjoy it as a refined dessert centerpiece, garnished with fresh strawberries for extra flair. With only 30 minutes of prep and simple ingredients, creating this gorgeous treat is both rewarding and easy—the perfect combination for those craving a delicious, plant-based dessert!
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Recipe Information
Ingredients
- 150 grams almond flour
- 60 ml maple syrup
- 45 ml coconut oil, melted
- 5 ml vanilla extract
- 400 grams fresh strawberries
- 400 ml coconut cream
- 50 grams powdered sugar
- 4 grams agar-agar powder
- 60 ml water
Instructions
Preheat your oven to 175°C (350°F) and line the base of a 20 cm (8-inch) springform pan with parchment paper.
In a bowl, combine the almond flour, maple syrup, melted coconut oil, and vanilla extract. Mix until you achieve a crumbly but slightly sticky texture.
Press the mixture evenly into the base of the prepared springform pan to form the crust. Bake for 8-10 minutes or until lightly golden. Set aside to cool completely.
While the crust cools, hull and wash the strawberries. Blend them into a puree using a high-speed blender or food processor.
In a small saucepan, combine the agar-agar powder and water. Heat over medium heat, stirring constantly, until the agar-agar dissolves completely (about 2-3 minutes).
Add the strawberry puree to the saucepan with the dissolved agar-agar and stir well. Cook for 2-3 minutes, then remove it from heat to cool slightly.
In a chilled mixing bowl, whip the coconut cream and powdered sugar using a hand mixer until soft peaks form.
Gently fold the cooled strawberry-agar mixture into the whipped coconut cream, mixing until well combined.
Pour the mousse mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cake for at least 4 hours or until the mousse is firm and set.
Once set, carefully release the mousse cake from the springform pan. Garnish with fresh strawberry slices if desired before serving.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 333.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1004 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.
