Dairy-Free Raspberry Mousse Cake

Indulge in the luscious elegance of a *Dairy-Free Raspberry Mousse Cake*, a show-stopping dessert that’s as light as it is satisfying. This plant-based creation features a crunchy graham cracker crust made with melted coconut oil, topped with a silky layer of raspberry-infused mousse that’s naturally sweetened with maple syrup and set with agar-agar for a creamy, gelatin-free texture. Full-fat coconut milk lends richness to the mousse, while a glossy raspberry jam topping adds a burst of fruity flavor. Fresh raspberries and mint leaves complete the presentation, making this no-bake masterpiece perfect for any special occasion or summer soirée. Quick to prepare and completely dairy-free, this recipe is a must-try for anyone seeking a refreshing, vegan-friendly dessert that’s light on effort but heavy on flavor.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 200 grams Dairy-free graham crackers
• 0.5 cup Coconut oil, melted
• 300 grams Raspberries, fresh or frozen
• 0.25 cup Maple syrup
• 1 tablespoon Agar-agar powder
• 1 can (400ml) Coconut milk, full fat
• 1 teaspoon Vanilla extract
• 0.25 cup Raspberry jam
• 0.25 cup Water
• 1 tablespoon Lemon juice
• 100 grams Fresh raspberries, for garnish
• 10 leaves Mint leaves, for garnish

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Crush the dairy-free graham crackers in a food processor until finely ground. Mix in the melted coconut oil until well combined.

Step 3

Press the graham cracker mixture into the base of a lined 9-inch (23cm) springform pan, pressing down firmly to create an even layer. Bake for 10 minutes and let cool completely.

Step 4

In a saucepan over medium heat, combine 300 grams of raspberries and 1/4 cup of water. Cook until the raspberries break down, about 5 minutes.

Step 5

Use a fine-mesh sieve to strain the raspberry mixture to remove the seeds, pressing down to extract as much juice as possible.

Step 6

Return the strained raspberry juice to the saucepan, add maple syrup, agar-agar powder, and lemon juice. Stir well and heat over low heat until the agar-agar dissolves completely, about 3 minutes.

Step 7

Add the full-fat coconut milk and vanilla extract to the raspberry mixture, whisking until smooth. Remove from heat.

Step 8

In a clean bowl, let the raspberry mixture cool to room temperature, whisking occasionally to avoid setting.

Step 9

Spread the raspberry mousse evenly over the cooled graham cracker crust in the springform pan.

Step 10

Refrigerate the cake for at least 4 hours, or until the mousse has set firmly.

Step 11

Once set, carefully remove the cake from the springform pan and transfer to a serving dish.

Step 12

Gently warm the raspberry jam in a small saucepan until smooth. Allow to cool slightly before spreading a thin layer over the top of the mousse layer.

Step 13

Decorate the top with fresh raspberries and mint leaves.

Step 14

Slice and serve chilled. Enjoy your dairy-free raspberry mousse cake!

Nutrition Facts

Serving size	(979.3g)

Amount per serving	% Daily Value*
Calories	2552.1

Total Fat 148.1g	0%
Saturated Fat 107.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1064.7mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 30.3g	0%
Total Sugars 168.2g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 190.5mg	0%
Iron 10.6mg	0%
Potassium 988.2mg	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: 50.8%

Protein: 2.8%

Carbs: 46.3%