Vegan Raspberry Mousse Cake
Indulge in the luscious layers of this Vegan Raspberry Mousse Cake, a show-stopping dessert that's as beautiful as it is delicious. Featuring a wholesome oat and almond flour crust sweetened with maple syrup and dates, this cake sets the stage for a creamy, plant-based mousse made with silken tofu, fresh raspberries, and a touch of coconut cream. The secret to its perfectly smooth and airy texture lies in the use of agar-agar, a natural vegan gelatin alternative. With a vibrant raspberry flavor and an eye-catching pink hue, this no-bake mousse cake is as light as it is satisfying. Perfect for any special occasion or as an everyday treat, it's garnished with fresh raspberries for an elegant finish. Plus, it’s dairy-free, egg-free, and completely vegan, making it a crowd-pleaser for a variety of dietary preferences. Serve it chilled and watch it disappear!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Rolled oats
- 100 grams Almond flour
- 60 ml Maple syrup
- 60 ml Coconut oil, melted
- 8 pieces Medjool dates, pitted
- 300 grams Raspberries, fresh or frozen
- 400 grams Silken tofu
- 1 teaspoon Agar-agar powder
- 120 ml Water
- 2 tablespoons Lemon juice
- 120 ml Coconut cream
- 1 teaspoon Vanilla extract
- 50 grams Cane sugar
- 50 grams Raspberries for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a food processor, combine rolled oats, almond flour, pitted dates, maple syrup, and melted coconut oil. Blend until the mixture is sticky and holds together when pressed.
Step 3
Press the oat mixture evenly into the bottom of a 9-inch (23 cm) springform pan lined with parchment paper. Bake for 10-12 minutes until lightly golden. Let it cool completely.
Step 4
In a small saucepan, combine agar-agar powder and water. Bring to a simmer over medium heat, stirring constantly, until the agar-agar is dissolved and the mixture thickens, about 3-5 minutes.
Step 5
In a blender, combine the dissolved agar-agar mixture, raspberries, silken tofu, lemon juice, coconut cream, vanilla extract, and cane sugar. Blend until smooth and creamy.
Step 6
Pour the raspberry mousse over the cooled oat crust. Smooth out the top with a spatula.
Step 7
Refrigerate the cake for at least 4 hours, or until the mousse is set and firm.
Step 8
Once set, remove the cake from the springform pan. Garnish with fresh raspberries before serving.
Step 9
Slice and serve chilled. Enjoy your Vegan Raspberry Mousse Cake!
Nutrition Facts
| Serving size | (1512.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3094.7 |
| Total Fat 153.9g | 0% |
| Saturated Fat 75.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 89.9mg | 0% |
| Total Carbohydrate 389.5g | 0% |
| Dietary Fiber 54.6g | 0% |
| Total Sugars 230.0g | |
| Protein 75.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1835.8mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 2266.7mg | 0% |
Source of Calories