This Vegan White Chocolate and Lemon Mousse Cake combines a light vanilla sponge, creamy white chocolate lemon mousse, and a tangy homemade lemon jelly topping. It's perfect for celebrations, dinner parties, and special occasions. Get the recipe below.
If you're looking for a showstopping vegan dessert that's as beautiful as it is delicious, this Vegan White Chocolate and Lemon Mousse Cake is guaranteed to impress. Featuring three irresistible layers (a soft vanilla sponge, a silky white chocolate lemon mousse, and a vibrant lemon jelly) this cake is perfect for birthdays, celebrations, and special occasions.
The recipe was inspired by my love for tangy lemon desserts and my desire to recreate a dessert similar to my Vegan Strawberry Mousse Cake for a special occasion.
The combination of creamy vegan white chocolate and fresh lemon creates the perfect balance of sweetness and citrus. The mousse layer is incredibly light and airy thanks to whipped aquafaba, while the lemon jelly adds a bright, tangy finish that cuts through the richness beautifully.
Despite its impressive appearance, long ingredient list and many steps, this vegan mousse cake is surprisingly straightforward to make. With a little patience while the layers set, you'll be rewarded with a stunning dessert that slices beautifully and tastes every bit as good as it looks.
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Ingredients
There's no denying it, the shopping list for this mousse cake is long but it will be worth it, I promise! The only "specialist" ingredients you'll find are aquafaba and agar but I've included advice on where to source these in the FAQs below.
For the sponge cake layer
- Self-raising flour
- Vegetable oil
- Caster sugar
- Vegan yogurt
- Plant milk (such as soy milk)
- Apple cider vinegar
- Vanilla paste
For the white chocolate lemon mousse layer
- Full-fat coconut milk
- Vegan white chocolate
- Vanilla paste
- Lemon
- Agar powder
- Caster sugar
- Coconut cream
- Icing sugar
- Aquafaba (chickpea water)
For the lemon jelly layer
- Water
- Lemons
- Caster sugar
- Agar powder
Working with agar
Agar sets very quickly once removed from the heat, so have your cake layer prepared and your aquafaba already whipped before making the mousse. This allows you to assemble the cake immediately and achieve a perfectly smooth mousse layer every time.
Equipment
- 20cm (8-inch) cake tin
- Baking paper
- Large mixing bowls
- Measuring jug
- Electric whisk or stand mixer
- Saucepans
- Whisk
- Rubber spatula
- Cake board
- Acetate cake collar
- Offset spatula or palette knife
Storage
Store the mousse cake covered in the refrigerator for up to 4 days.
Due to the mousse and jelly layers, this cake should not be left at room temperature for extended periods, especially in the summer!
You can also freeze individual slices for up to 1 month. Thaw overnight in the fridge before serving.
Serving suggestions
This Vegan White Chocolate and Lemon Mousse Cake is delicious served:
- With fresh berries such as raspberries, blueberries, or strawberries
- Decorated with vegan white chocolate curls
- Alongside a scoop of vegan vanilla ice cream
- With a dollop of coconut whipped cream
Top tip for perfect slices
For the cleanest slices, dip a sharp knife into hot water, wipe it dry, and cut the cake. Repeat between each slice for beautifully defined layers.
Frequently asked questions
Aquafaba is the water found in a tin of chickpeas.
You can drain the water from a tin of chickpeas or buy it on its own. The brand I use is Oggs. You will find it in the egg section of the supermarket. I like to use Oggs as it's a more consistent product than draining a tin of chickpeas.
Agar powder is a vegan alternative to gelatine. It sets the mousse and jelly layers without the need for animal products.
Agar powder isn't readily available in supermarkets in the UK (yet). You will need to purchase this online.
Agar begins to set as it cools. Make sure all components are ready before combining the ingredients and work efficiently during assembly.
The recipe
Vegan White Chocolate and Lemon Mousse Cake
Equipment
- 8 inch (20 cm) cake tin
- baking paper
- Large mixing bowls
- measuring jug
- Electric whisk or stand mixer
- saucepans
- Whisk
- Rubber spatula
- Cake board
- Acetate cake collar
- Offset spatula or palette knife
Ingredients
For the Sponge Cake Layer
- 150 g self-raising flour
- 75 ml vegetable oil
- 150 g caster sugar
- 150 g vegan yogurt
- 50 ml plant milk
- ¼ teaspoon apple cider vinegar
- ½ teaspoon vanilla paste
For the White Chocolate Lemon Mousse Layer
- 150 g full-fat coconut milk
- 100 g vegan white chocolate
- ½ teaspoon vanilla paste
- 1 lemon zest
- ¾ tablespoon agar powder
- 25 g sugar
- 75 ml water
- 1 tablespoon lemon juice
- 400 g coconut cream
- 100 g powdered sugar
- 100 g aquafaba
For the Lemon Jelly Layer
- 400 ml water
- 100 ml lemon juice the juice of roughly 3 lemons
- 50 g caster sugar
- 5 g agar powder
- yellow food colouring optional
Instructions
Make the Sponge Cake Layer
- Preheat your oven to 180C / 365F / Gas Mark 4.
- Line an 8 inch cake tin with baking paper.
- Sift the self-raising flour into a large mixing bowl.
- In a separate bowl or jug, whisk together the vegetable oil, caster sugar, vegan yogurt, plant milk, apple cider vinegar, and vanilla paste.
- Pour the wet ingredients into the dry ingredients and mix until smooth and fully combined.
- Transfer the batter to the prepared cake tin.
- Bake for 20–25 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake to cool completely.
- Once cooled, level the cake by trimming off any domed top.
- Place the cooled sponge layer onto a cake board and secure a collar of acetate around the edge.
Prepare the White Chocolate Lemon Mousse
- Place the vegan white chocolate into a large heatproof bowl.
- Heat the coconut milk until it reaches a gentle simmer.
- Pour the hot coconut milk over the chocolate and leave for 2 minutes.
- Stir until smooth and glossy.
- Mix in the vanilla paste and lemon zest.
- Set aside.
Make the Agar Mixture
- Add the agar powder, sugar, water, and lemon juice to a saucepan.
- Cook over medium heat, stirring continuously.
- After a few minutes, the mixture will thicken into a paste.
- Stir in the white chocolate mixture until fully combined.
- Add the coconut cream and powdered sugar.
- Return to the heat and cook until just approaching a simmer.
- Remove from the heat.
Fold in the Aquafaba
- Whip the aquafaba until soft peaks form.
- Gently fold it into the warm white chocolate mixture.
- Work quickly, as the agar will begin setting as the mixture cools.
Assemble the Mousse Layer
- Spoon the mousse over the prepared sponge layer.
- Smooth the top and push the mousse right up against the acetate collar for neat edges.
- Refrigerate for at least 4 hours, or until fully set.
Make the Jelly
- Add all of the jelly ingredients to a saucepan and whisk to dissolve the agar powder and sugar.
- Place over a medium heat and bring to a boil for 3 minutes.
- If using, add the yellow food colouring after taking it off of the heat.
- Leave to cool slightly but keep an eye on it so it doesn't begin to set.
Assemble the Jelly Layer
- Once the jelly has cooled but is still runny, pour it over the mousse layer.
- Refrigerate for at least 2 hours, or until fully set
Serve
- Once the cake is fully set, remove the acetate collar and serve!
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