This vegan strawberry mousse cake is a beautiful ‘marriage’ of slightly crunchy hazelnut base and zingy velvety strawberry mousse topped with a thin layer of rich dark chocolate. It’s a delicious show stopper for any party. Free from gluten and refined sugar.
Without blowing my own trumpet, I must say that I’m rather proud of myself for having made this delicious vegan strawberry mousse cake from the very first attempt. For those of you who like creating new recipes (I personally call it ‘playing in the kitchen with fun ingredients’), you know how frustrating it can be when your recipes epically fail. It’s happened to me so many times… However, I truly believe that every ‘fail’ is a learning curve and sometimes kitchen disasters give birth to some great creative ideas.
Talking about new ideas. If you’d read my vegan lasagna post, you know that I started ‘playing’ with a new ingredient in my kitchen, aka agar-agar powder (vegetarian gelatin substitute). I know it’s been out there for years (or centuries perhaps?) but I’ve only recently discovered it for myself.
WHAT IS AGAR-AGAR AND HOW TO USE IT
Agar-agar is a gelling agent extracted from red algae. Because gelatine is made from animal collagen, agar-agar makes a great vegetarian & vegan alternative. It has no scent and doesn’t leave any colouration or residue.
Normally, a small amount of dried agar-agar is added to a liquid, brought to a boil and then simmered for 5 minutes. It sets on cooling.
Agar-agar is widely used in a variety of vegan & vegetarian desserts like jelly, panna cotta, custard and works well as the basis of layers in sponges and other cakes.
Agar-agar is also low in saturated fats & high in minerals, hence you can often find it in health food shops.
WHY YOU’LL LOVE THIS VEGAN STRAWBERRY MOUSSE CAKE
- It has a combination of all the right textures and flavours: slightly crunchy and sweet hazelnut base, zingy & velvety strawberry mousse & a layer of rich & decadent dark chocolate crust.
- As far as the cakes go, it’s really simple to make at home
- It has far less calories than traditional sugar-laden cakes
- Makes a great vegan-friendly celebration cake
When it comes to decorating the cake, feel free to use any fresh fruit of your choice. I used strawberries and cherries, as well as some little hearts that I made from the leftover strawberry mousse.
LOOKING FOR MORE DESSERT INSPIRATION?
Check out readers’ favourite recipes below:
- Nectarine & mango summer tart
- No-churn vegan Biscoff ice cream
- Upside down blood orange cake
- Raspberry & rhubarb crisp
- Quick & easy vegan shortcrust nectarine tart
- Plum & blackberry galette
Without further ado, I’ll ‘pass you over’ to the vegan strawberry mousse cake recipe and I really hope you give it a try. It’s too good to miss out on!
As always, if you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
Have a wonderful day,
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VEGAN STRAWBERRY MOUSSE CAKE (GF, NO REFINED SUGAR)
- Food processor
- High speed blender
- 9 dates
- 1/3 cup (gluten free) oats
- 1 cup roasted hazelnuts , skins removed
- 2 tbsp raw cacao powder
- 2 tbsp maple syrup
- 6 tbsp plant milk
Strawberry mousse layer:
- 2 cups frozen strawberries
- 1 cup plant milk
- 1 cup tinned coconut milk (full fat)
- 3 tbsp maple syrup (use more if you prefer it sweeter)
- 4 tsp agar agar powder
- Optional: 1 tbsp beetroot powder
Chocolate drizzle layer:
- 50 g dairy free dark chocolate broken into small pieces
- ½ tbsp coconut oil
- Fresh strawberries, cherries & freeze dried strawberries for decorating
- Soak dates in hot boiling water for 5 minutes. Drain, remove the pits and set aside.
- In a food processor, combine soaked dates with oats, hazelnuts, cacao powder, maple syrup and plant milk and blitz until the mixture just starts to come together. Transfer the mixture into 9.5” (19cm) springform cake tin and spread it evenly around the base, making sure it’s packed very tightly. Place the tin the freezer whilst you’re making the mousse layer.
- In the meantime, combine frozen strawberries, plant milk, coconut milk and maple syrup in a high speed blender and blend until smooth. You might want to taste it at this stage and add more maple syrup, if required.
- Transfer the strawberry mixture into a pan. Heat the pan up until the mixture is just starting to bubble. Turn the heat to low simmer, add agar agar powder & beetroot powder (if using) and whisk. Simmer for around 3-5 minutes, whisking continuously, until the mixture is starting to thicken slightly. Take the pan off the heat and let it cool down for 5-10 minutes. Don’t worry if the mixture looks a little runny at this stage, it’ll still set.
- Take the cake tin out of the freezer and gently pour the strawberry mixture over the base layer. Transfer the cake tin back into the fridge and allow to set for at least 30 minutes.
- Once the top layer is set (you can check by gently touching it with your finger - it’ll be firm and bounce back when it’s ready), take the cake tin out of the fridge. Very gently remove the sides of the springform pan.
- Combine dark chocolate and coconut oil in a heatproof bowl that fits snuggly in a saucepan. Fill the saucepan with 1/3 water and bring to a simmer. Place the bowl with chocolate and coconut oil on top of the pan, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
- Once the chocolate has melted, take the bowl off the heat and let it cool down slightly for 3-5 minutes. Pour the melted chocolate over the top of the cake and gently spread with a back of a spoon, letting the chocolate drizzle over the sides a little. Place in the fridge for around 5 minutes to let the chocolate layer set.