Vegan White Chocolate and Lemon Mousse Cake
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.
Servings: 12 slices
Calories: 349.4kcal
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!
Nutrition
Calories: 349.4kcal | Carbohydrates: 47.45g | Protein: 4.15g | Fat: 17.59g | Saturated Fat: 14.37g | Polyunsaturated Fat: 0.31g | Monounsaturated Fat: 0.64g | Sodium: 10.08mg | Potassium: 185.2mg | Fiber: 2g | Sugar: 32.36g | Vitamin A: 19.15IU | Vitamin C: 11.59mg | Calcium: 49.71mg | Iron: 2.13mg