Dairy-Free Pistachio Mousse Cake

Indulge in the creamy decadence of this Dairy-Free Pistachio Mousse Cake, a show-stopping dessert that’s as delightful as it is wholesome. This elegant vegan dessert combines a moist gluten-free almond and pistachio cake base with a luxuriously smooth pistachio mousse made from rich coconut cream and naturally sweetened with maple syrup. The use of agar-agar ensures the mousse sets perfectly, creating a velvety layer that's free of dairy but full of flavor. With a nutty aroma and a vibrant green hue, this cake makes an exquisite centerpiece for any occasion. Prep it with ease in under an hour, let it chill to perfection, and wow your guests with a slice of this irresistible plant-based masterpiece! Perfect for those seeking gluten-free and dairy-free desserts.

Nutriscore Rating: 45/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 grams Unsalted shelled pistachios
• 400 ml Coconut cream
• 120 ml Maple syrup
• 2 teaspoons Vanilla extract
• 2 teaspoons Agar-agar powder
• 60 ml Water
• 50 grams Gluten-free flour
• 100 grams Almond flour
• 80 grams Brown sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 120 ml Almond milk
• 60 ml Coconut oil, melted

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease an 8-inch springform cake pan and line the bottom with parchment paper.

Step 2

In a food processor, blend 100 grams of pistachios into fine crumbs. Transfer to a mixing bowl and add gluten-free flour, almond flour, brown sugar, baking powder, and salt. Mix well.

Step 3

In another bowl, combine almond milk and melted coconut oil. Pour the wet ingredients into the dry ingredients and stir until well combined.

Step 4

Transfer the batter to the prepared cake pan and spread it evenly. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then remove to cool completely on a wire rack.

Step 5

For the mousse, blend the remaining 100 grams of pistachios with coconut cream, maple syrup, and vanilla extract until smooth.

Step 6

In a small saucepan, combine agar-agar powder and water. Bring to a boil and let it simmer for a minute while stirring constantly to activate the agar-agar.

Step 7

Quickly add the hot agar mixture into the blended pistachio mixture and blend again until smooth and well combined.

Step 8

Pour the pistachio mousse over the cooled cake layer in the springform pan, spreading it evenly. Refrigerate for at least 4 hours or until set.

Step 9

Once set, carefully remove the cake from the springform pan. Slice and serve this delicious dairy-free pistachio mousse cake.

Nutrition Facts

Serving size	(1216.1g)

Amount per serving	% Daily Value*
Calories	4625.8

Total Fat 270.8g	0%
Saturated Fat 126.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1884.5mg	0%
Total Carbohydrate 528.5g	0%
Dietary Fiber 35.6g	0%
Total Sugars 417.4g
Protein 72.7g	0%

Vitamin D 39.6IU	0%
Calcium 727.8mg	0%
Iron 14.7mg	0%
Potassium 2709.1mg	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: 50.3%

Protein: 6.0%

Carbs: 43.7%