Dairy-Free Mango Mousse Cake

Indulge in the tropical decadence of this Dairy-Free Mango Mousse Cake—a light, refreshing dessert that's perfect for any occasion. Featuring a fluffy almond flour cake base, naturally sweetened with coconut sugar, and topped with an irresistibly smooth mango mousse made from fresh mango puree, creamy coconut cream, and agar-agar for a plant-based set. This gluten-free, dairy-free treat balances wholesome ingredients with a burst of fruity flavor, all while being stunningly easy to prepare. Perfectly chilled for a silky-smooth finish, this mango mousse cake is ideal for summer gatherings or a refreshing after-dinner treat. Serve this show-stopping dessert, and watch it disappear in seconds!

Nutriscore Rating: 45/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 grams Coconut sugar
• 60 ml Coconut oil, melted
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 300 ml Fresh mango puree
• 400 ml Coconut cream
• 2 teaspoons Agar-agar powder
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch round springform pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, baking powder, and salt. In another bowl, mix coconut sugar, melted coconut oil, and vanilla extract until well combined.

Step 3

Add the eggs one at a time to the wet ingredients, beating well after each addition.

Step 4

Fold the dry ingredients into the wet mixture until just combined.

Step 5

Pour the batter into the prepared pan and spread evenly.

Step 6

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8

To make the mango mousse, place the coconut cream in a saucepan over low heat and stir until it's smooth. Add agar-agar and whisk constantly until the mixture starts to simmer gently. Cook for 1-2 minutes.

Step 9

Remove the saucepan from heat and stir in the mango puree and maple syrup until completely mixed.

Step 10

Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.

Step 11

Once cooled, pour the mango mousse over the cooled cake layer in the springform pan.

Step 12

Chill the cake in the refrigerator for at least 4 hours, or until the mousse is set.

Step 13

Carefully remove the cake from the springform pan and transfer to a serving plate. Slice and serve chilled.

Nutrition Facts

Serving size	(1209.2g)

Amount per serving	% Daily Value*
Calories	3695.7

Total Fat 216.2g	0%
Saturated Fat 122.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 558mg	0%
Sodium 1996.9mg	0%
Total Carbohydrate 420.8g	0%
Dietary Fiber 21.7g	0%
Total Sugars 381.2g
Protein 58.1g	0%

Vitamin D 123IU	0%
Calcium 457.9mg	0%
Iron 12.6mg	0%
Potassium 1138.5mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 6.0%

Carbs: 43.6%