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Strawberry Mousse Cake Recipe

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4.1 from 77 reviews

This Strawberry Mousse Cake is a luscious and creamy dessert combining a moist non-dairy cake base with a smooth, vegan strawberry mousse and fresh strawberry compote. The cake is layered and set in the freezer to create a light and airy treat perfect for celebrations or anytime indulgence, entirely plant-based and free from dairy.

  • Total Time: 4 hours 50 minutes
  • Yield: 10 servings

Ingredients

Cake Ingredients

  • 1/2 cup non-dairy milk
  • 1.5 tablespoons non-dairy yogurt
  • 2.5 tablespoons oil
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Strawberry Compote Ingredients

  • 13 to 14 large strawberries (leaves and stems removed)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Mousse Ingredients

  • 1 cup raw cashews (soaked in hot water for at least 15 minutes, then drained)
  • 1 cup coconut cream
  • 1/4 cup sugar
  • 3 to 4 strawberries (leaves and stems removed and thinly sliced)

Instructions

  1. Make the cake. Preheat the oven to 350° F (177° C). In a bowl, combine the wet ingredients: non-dairy milk, non-dairy yogurt, oil, sugar, and vanilla extract; mix thoroughly until the sugar is dissolved. In a separate small bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir well to form a batter slightly thicker than pancake batter. Adjust consistency with 1 to 2 teaspoons non-dairy milk if too stiff.
  2. Bake the cake. Pour the batter into a parchment-lined 6 or 8-inch cake pan and smooth the surface with a spatula. Bake for 20 to 28 minutes depending on pan size and oven type. Test doneness with a toothpick inserted in the center; it should come out clean. Remove from oven, cool in pan for 5 minutes, then invert onto a cooling rack and cover with a kitchen towel while preparing other components.
  3. Prepare the strawberry compote. Chop 13 to 14 strawberries into approximately 1/2-inch pieces. Combine them with sugar, salt, vanilla extract, lemon zest, and lemon juice in a saucepan. Cook over medium heat, adding a tablespoon of water if needed to help release moisture. Press strawberries with a spatula and cook until the mixture becomes jam-like, about 6 to 10 minutes. Remove from heat and let cool slightly.
  4. Make the mousse. Drain soaked cashews and place them in a blender with coconut cream, sugar, and half of the warm, but not hot, strawberry compote. Blend until completely smooth, which may take a couple of minutes. Pause blending and let the mixture rest for 5 minutes, then blend again for 30 seconds. If needed, add a tablespoon of coconut milk to improve blending. Repeat blending and resting cycles until the texture is creamy and smooth. Adjust sweetness with more sugar or vanilla if desired and optionally add food coloring for a pink hue. Chill mousse in freezer for 15 to 20 minutes to thicken slightly.
  5. Assemble the cake. Slice the top of the cooled cake to make it flat. Mix 2 tablespoons of compote with a tablespoon of water and spread this soak over the cake. Line the cake stand or pan with a cake collar or parchment paper. Arrange thinly sliced strawberries standing up around the edge if desired. Pour the mousse over the cake and level with a spatula. For an 8-inch pan, place fresh strawberry slices on top edges of the mousse. Freeze for about 30 minutes to set the mousse before adding the final layer.
  6. Add finishing touches and chill. Remove the cake from the freezer and spread the remaining strawberry compote evenly on top. Return the cake to the freezer for at least 3 hours to fully set. When ready to serve, let the cake sit at room temperature for 15 minutes to soften slightly. Serve chilled and store leftovers in the refrigerator for up to 3 days.

Notes

  • For a nut-free alternative, replace cashews with a creamy substitute such as silken tofu or sunflower seed butter but note flavor and texture will vary.
  • If the batter is too thick, adding up to 2 teaspoons of non-dairy milk helps reach the right consistency.
  • Food coloring is optional to enhance the mousse’s pink color as natural blending turns it slightly purple.
  • The cake can be assembled in either a 6-inch or 8-inch pan depending on desired size and layering.
  • Allow the cake to chill properly to ensure mousse stability when sliced and served.
  • Serve the cake chilled but allow it to soften slightly at room temperature to bring out the best texture and flavor.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/strawberry-mousse-cake-recipe/