Strawberry Mousse Cake

Servings: Serves: 12

Nutritional Information:

Per serving (130g)

Calories 127, Fat 6.1g, Saturates 2.8g, Carbohydrate 17g, Sugars 11g, Fibre 0.5g, Protein 1.2g, Salt 0.34g


Ingredients

For the sponge

80ml (1/3 cup)
80g (3/4 cup)
50g (1/4 cup)
55g (1/4 cup)

For the mousse

For the strawberry jelly

120ml (1/2 cup)
120ml (1/2 cup)
Water
1 tbsp

Method

1

Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the dairy-free milk and leave to curdle slightly, creating buttermilk.

2

Add the self raising flour, caster sugar, baking powder, dairy-free butter and buttermilk to a bowl and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into an 8-inch cake tin and bake for 30 minutes. Once baked, remove the sponge from the oven and allow to cool in the tin.

3

To make the mousse, add the coconut milk, strawberries and agave syrup into a food processor and blend until smooth. Pour the mixture into a saucepan over a medium heat and add the agar. Bring the mixture to the boil, turn down the heat and let the mixture simmer for 3-4 minutes to allow the agar to dissolve.

4

Add the coconut oil to the pan and stir until melted. Place the mixture back into the food processor and blend until smooth. Pour the mixture over the sponge and transfer to the fridge to set.

5

Add the coconut oil to the pan and stir until melted. Place the mixture back into the food processor and blend until smooth. Pour the mixture over the sponge and transfer to the fridge to set.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased