Raspberry Mousse Cake
 
Prep time
Bake time
Total time
 
In the video I am making a 5" cake, but the recipe here is listed out to make an 8" cake Click here for my amazon store to find all the tools and pans I am using in this video
Serves: serves 14
Ingredients
  • For the Mousse:
  • Raw Cashews Soaked 2 cup (300g) * I soak my nuts in bulk then measure
  • Fresh Raspberries 2 cup (454g)
  • Cocoa Butter or Coconut Oil ½ cup (113g)
  • Coconut Milk ½ cup (120ml)
  • Vegan White Chocolate 6 ounces
  • Confectioner's Sugar 1½ cup (180g)
  • Raspberry Jam *optional 1 Tablespoon (15ml)
  • Aquafaba liquid from a can of chick peas ½ cup (120ml)
  • Agar ¾ teaspoon
  • You will also need:
  • ½ Recipe Chocolate Cake
  • ¼ Recipe Vegan Ganache
Instructions
  1. First prepare your cake recipe as per the recipe instructions (bake into 1-8" cake pan) and while it is cooling you can prepare the raspberry mousse as follows:
  2. First prepare the stabilized aquafaba by heating it over low heat with the ½ teaspoon of the agar powder and bring it to a boil.
  3. Cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
  4. Heat the coconut milk with the other ¼ teaspoon of agar and bring it to a boil (be sure to keep this warm or the agar will set the milk- if that happens though, just rewarm it to dissolve again)
  5. Combine the soaked cashews, raspberries, jam, confectioner's sugar the warm agar-coconut milk, melted cocoa butter or coconut oil and melted white chocolate in a high speed blender of food processor and blend smooth on high for about 45 seconds to 1 minute or until there are not traces of cashews in the mixture
  6. Transfer to a large mixing bowl
  7. Whip the cooled (or room temperature) agar-aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the raspberry mixture
  8. Pour half of the mousse into the prepared mold, then slice your cake layer into 2 layers and trim it slightly smaller in diameter than the actual ring mold (this is so the cake will not show through the sides after unmolding)
  9. One layer goes into the center and then the rest of the mousse on top.
  10. *Optional to add more fresh raspberries to each layer as I did in the video
  11. The other cake layer goes on top, press down firmly so the mousse will come up around the sides (as shown in the video) and refrigerate until set at least 5 hours or overnight.
  12. Prepare the ganache recipe according to the instructions on that post/recipe and then unmold the cake and ice with cooled but still pourable ganache as shown in the video
Notes
Raspberry mousse cake must be kept refrigerated at all times, and will stay fresh in the refrigerator for up to 1 week.

You can also freeze for longer storage up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/raspberry-mousse-cake/