Vegan Strawberry Mousse Cake

5 from 1 vote

This Vegan Strawberry Mousse Cake is made up of a layer of vanilla sponge, creamy strawberry mousse and a strawberry gel.

Prep Time15

Cook Time45

Resting time6

Total Time7

Course: Dessert

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: agar powder, apple cider vinegar, baking powder, caster sugar, lemon juice, plant milk, self raising flour, strawberries, vanilla paste, vegan yogurt, vegetable oil

Servings: people

Calories: 383.49kcal

Equipment

1 high speed blender
1 8 inch circular cake tin

Ingredients

For the sponge cake layer

150 g self raising flour
0.5 teaspoon baking powder
75 ml vegetable oil
150 g caster sugar
150 g vegan yogurt
50 ml plant milk e.g. soy milk
0.25 teaspoon apple cider vinegar
0.5 teaspoon vanilla paste

To make the mousse layer

150 g cashew nuts
250 g strawberries leaves and stems removed
50 g caster sugar
1 tablespoon lemon juice
6 tablespoon coconut cream
1 teaspoon agar powder
200 ml water
75 ml aquafaba
1 pinch cream of tartar

For decoration

10 strawberries cut in half

For the gel layer

400 g strawberries leaves and stems removed
50 g caster sugar
1 tablespoon lemon juice
0.5 teaspoon agar powder

Instructions

To make the sponge layer

Pre-heat the oven to 180C / 365F / gas mark 4 and line your cake tin with baking paper.
Sift the flour and baking powder into a large mixing bowl.
In a separate jug or bowl, mix together the oil, yogurt, caster sugar, milk, apple cider vinegar and vanilla paste.
Pour these wet ingredients into the flour and mix well until combined.
Pour the cake batter into the tin and bake for 20 - 25 minutes or until it is springy to the touch and a skewer poked in the centre of the cake comes out clean.
Leave the cake to cool completely before levelling the cake by cutting off any "domed" top.

To make the mousse layer

Add the cashew nuts to a pan and cover with boiling water. Boil for 15 minutes before draining and leaving to cool.
While the cashew nuts are boiling, add the strawberries, sugar and lemon juice to a pan and cook until the strawberries have broken down and become jammy. Remove from the heat and leave to cool completely.
Add the cooled cashew nuts, strawberries and coconut cream to a blender and blitz until smooth.
In a pan, dissolve the agar powder in the 200ml of water. Bring this to a simmer for 5 minutes or until it begins to thicken.
Whisk the aquafaba in a bowl with the cream of tartar until it forms stiff peaks.
Add the agar mix to the blender along with the strawberry mix and blitz until well combined.
Pour the strawberry mix into a large bowl then fold in the aquafaba.

To assemble the cake before adding the gel layer

Place a circle of baking paper at the bottom of your cake tin.
Next create a collar of baking paper around the edge of the cake tin.
Place the cake layer at the bottom of the tin.
Arrange the cake halves around the tin with the cut sides facing out.
Pour over the mousse then place in the fridge to set for up to 3 hours.

To make the gel layer

As with the mousse layer, add the strawberries, sugar and lemon juice to a pan and cook until the strawberries have just broken down.
Strain the strawberries with a fine sieve so that you are left with just the juice. Press the strawberries down if necessary to release as much juice as possible.
Place this juice back into the saucepan with the agar powder. Bring this to a simmer for 5 minutes or until it begins to thicken.
Leave to cool slightly before pouring over the top of the mousse.
Place into the fridge and leave to set for up to 3 hours.
Once the gel layer has set, remove the cake from the cake tin and peel back the baking paper. Your cake is now ready to serve.

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