VEGAN STRAWBERRY MOUSSE CAKE (GF, NO REFINED SUGAR)
Tania | Fit Foodie Nutter
This vegan strawberry mousse cake is a beautiful ‘marriage’ of slightly crunchy hazelnut base and zingy velvety strawberry mouse topped with a thin layer of rich dark chocolate crust. It’s a delicious show stopper for any party. Free from gluten and refined sugar.
3tbspmaple syrup(use more if you prefer it sweeter)
4tspagar agar powder
Optional: 1 tbsp beetroot powder
Chocolate drizzle layer:
50gdairy free dark chocolate broken into small pieces
Fresh strawberries, cherries & freeze dried strawberries for decorating
1. Soak dates in hot boiling water for 5 minutes. Drain, remove the pits and set aside.
2. In a food processor, combine soaked dates with roasted hazelnuts, cacao powder, maple syrup and plant milk and blitz until the mixture just starts coming together. Transfer the mixture into 9.5” (19cm) springform cake tin and spread it evenly around the base, making sure it’s packed very tightly. Place the tin the freezer whilst you’re making the mousse layer.
3. In the meantime, combine frozen strawberries, plant milk, coconut milk and maple syrup in a high speed blender and blend until smooth. You might want to taste it at this stage and add more maple syrup, if required.
4. Transfer the strawberry mixture into a pan. Heat the pan up until the mixture is just starting to bubble. Turn the heat to low simmer, add agar agar powder & beetroot powder (if using) and whisk. Simmer for around 3-5 minutes, whisking continuously, until the mixture is starting to thicken slightly. Take the pan off the heat and let it cool down for 5-10 minutes. Don’t worry if the mixture looks a little runny at this stage, it’ll still set.
5. Take the cake tin out of the freezer and gently pour the strawberry mixture over the base layer. Transfer the cake tin back into the fridge and allow to set for at least 30 minutes.
6. Once the top layer is set (you can check by gently touching it with your finger, it’ll be firm and bounce back when it’s ready), take the cake out of the fridge. Very gently remove the sides of the springform pan.
7. Combine dark chocolate and coconut oil in a heatproof bowl that fits snuggly in a saucepan. Fill the saucepan with 1/3 water and bring to a simmer. Place the bowl with chocolate and coconut oil on top of the pan, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
8. Once the chocolate has melted, take the bowl off the heat and let it cool down slightly for 3-5 minutes. Pour the melted chocolate over the top of the cake and gently spread with a back of a spoon, letting the chocolate drizzle over the sides a little. Place in the fridge for around 5 minutes to let the chocolate layer set.
Although you can use unroasted hazelnuts, I would really recommend using roasted ones as they add a lovely smokey-chocolatey rich flavour.