Dairy-Free Strawberry Mousse Cake
Delight your taste buds with this irresistibly light and luscious Dairy-Free Strawberry Mousse Cake, a perfect treat for any occasion! Featuring a nutty almond flour base sweetened with maple syrup and topped with a creamy strawberry mousse made from fluffy whipped coconut cream and fresh strawberry puree, this cake is entirely dairy-free, vegan-friendly, and gluten-free. The secret to its velvety texture lies in the use of agar-agar powder, which provides just the right amount of firmness while keeping it melt-in-your-mouth delicious. With its vibrant color, refreshing flavor, and no-bake preparation, this show-stopping dessert is as easy to make as it is to impress. Perfect for summer barbecues, birthday celebrations, or simply indulging in guilt-free sweetness, this mousse cake is sure to become a favorite in your recipe collection!
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Ingredients
- 200 grams almond flour
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 400 grams fresh strawberries
- 400 milliliters coconut cream (chilled overnight)
- 50 grams powdered sugar (use a dairy-free, vegan-friendly version)
- 2 teaspoons agar-agar powder
- 4 tablespoons water
Directions
Step 1
Prepare the base: In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, and vanilla extract until a sticky dough forms.
Step 2
Press the dough firmly and evenly into the bottom of a springform pan (8-inch/20 cm diameter). Refrigerate the base for 20 minutes to set.
Step 3
Prepare the strawberry puree: Wash and hull the strawberries, then blend them until smooth. Strain through a fine mesh sieve to remove seeds, if desired, and set aside.
Step 4
In a small saucepan, combine the agar-agar powder with water and bring to a simmer over medium heat. Cook for 2 minutes, stirring constantly, until the agar-agar is completely dissolved.
Step 5
Add the agar-agar mixture to the strawberry puree and stir well to combine. Let the mixture cool to room temperature, but do not let it set completely.
Step 6
Make the mousse: Scoop out the solid portion of the chilled coconut cream (discard the liquid) and whip it with powdered sugar using a hand mixer until light and fluffy.
Step 7
Gently fold the strawberry puree into the whipped coconut cream until fully combined.
Step 8
Assemble the cake: Pour the strawberry mousse over the chilled base in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours or until the mousse is set.
Step 9
Once set, carefully remove the cake from the springform pan and garnish with fresh strawberries or other toppings of choice before serving.
Nutrition Facts
| Serving size | (1211.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3346.7 |
| Total Fat 285.1g | 0% |
| Saturated Fat 163.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 77.6mg | 0% |
| Total Carbohydrate 188.9g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 129.1g | |
| Protein 57.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 557.8mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 1921.1mg | 0% |
Source of Calories