Vegan Strawberry Mousse Cake

Indulge in the vibrant, fruity flavors of this Vegan Strawberry Mousse Cake, a delightful no-guilt dessert that's as beautiful as it is delicious. Featuring a nutty almond flour crust sweetened with maple syrup and an airy, plant-based strawberry mousse made luscious with coconut cream, this cake is completely dairy-free and egg-free, making it perfect for any dietary preference. The natural sweetness of fresh strawberries shines through, while a touch of agar-agar ensures the mousse sets to creamy perfection. With just 30 minutes of prep time, this show-stopping treat is surprisingly simple to make and ideal for birthdays, dinner parties, or whenever a refreshing slice of plant-based indulgence is in order.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 150 grams almond flour
• 60 ml maple syrup
• 45 ml coconut oil, melted
• 5 ml vanilla extract
• 400 grams fresh strawberries
• 400 ml coconut cream
• 50 grams powdered sugar
• 4 grams agar-agar powder
• 60 ml water

Directions

Step 1

Preheat your oven to 175°C (350°F) and line the base of a 20 cm (8-inch) springform pan with parchment paper.

Step 2

In a bowl, combine the almond flour, maple syrup, melted coconut oil, and vanilla extract. Mix until you achieve a crumbly but slightly sticky texture.

Step 3

Press the mixture evenly into the base of the prepared springform pan to form the crust. Bake for 8-10 minutes or until lightly golden. Set aside to cool completely.

Step 4

While the crust cools, hull and wash the strawberries. Blend them into a puree using a high-speed blender or food processor.

Step 5

In a small saucepan, combine the agar-agar powder and water. Heat over medium heat, stirring constantly, until the agar-agar dissolves completely (about 2-3 minutes).

Step 6

Add the strawberry puree to the saucepan with the dissolved agar-agar and stir well. Cook for 2-3 minutes, then remove it from heat to cool slightly.

Step 7

In a chilled mixing bowl, whip the coconut cream and powdered sugar using a hand mixer until soft peaks form.

Step 8

Gently fold the cooled strawberry-agar mixture into the whipped coconut cream, mixing until well combined.

Step 9

Pour the mousse mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 10

Refrigerate the cake for at least 4 hours or until the mousse is firm and set.

Step 11

Once set, carefully release the mousse cake from the springform pan. Garnish with fresh strawberry slices if desired before serving.

Nutrition Facts

Serving size	(1175.3g)

Amount per serving	% Daily Value*
Calories	3214.5

Total Fat 186.8g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 161.4mg	0%
Total Carbohydrate 379.5g	0%
Dietary Fiber 24.8g	0%
Total Sugars 333.4g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 405.0mg	0%
Iron 8.3mg	0%
Potassium 1003.8mg	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: 50.1%

Protein: 4.7%

Carbs: 45.2%