Finally a Raspberry Mousse Cake that is stable and slice able!
With agar as the stabilizer you are back in business making concoctions that you probably thought were gone forever!
All of my vegan mousse recipes are based off of the traditional non-vegan method for making mousse
Incorporating aquafaba instead of the egg white meringue
Whole raw raspberries are used for the base with vegan white chocolate as a binder
The cashews and white chocolate are necessary to aid in the setting of the whole cake.
Notes for Success
I know I will get some questions right away if you can swap out those nuts for something else.
Yes you can make a mousse without them but not this recipe. that would require an entirely different recipe formulation.
The same goes for pretty much every ingredient here, this recipe has been formulated to work out perfectly.
So I wouldn’t recommend trying to substitute out anything here.
Agar can be a tricky ingredient to work with
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I use 900 Strength agar in my recipes
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For more mousse recipes click the links below!
For the Mousse:
- Raw Cashews Soaked 2 cup (350g)
- Fresh or frozen Raspberries 2 cup (454g)
- Cocoa Butter ½ cup (113g)
- Coconut Milk ½ cup (120ml)
- 6 ounces Vegan White Chocolate
- 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:
- Preheat the oven to 350°F
- Grease & parchment line your cake pan
- Soak the cashews over night in a bowl of water or for fast soak bring them to a fast boil and let sit in the hot water for 30 minutes.
- Prepare the cake recipe as per the recipe instructions on that blog post (bake into 1-8" cake pan)
- Next prepare the raspberry mousse by heating the aquafaba in a small saucepan over low heat with the ½ teaspoon of the agar powder and bring it to a boil.
- 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
- 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)
- Combine the soaked & drained 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
- Transfer to a large mixing bowl
- Whip the cooled (or room temperature) agar-aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the raspberry mixture
- 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) *see video demo
- One layer goes into the center and then the rest of the mousse on top.
- *Optional to add more fresh raspberries to each layer as I did in the video
- 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.
- Prepare the ganache recipe according to the instructions on that post/recipe and then unmold the cake and ice with cooled but still pour-able ganache as shown in the video
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 the entire cake for longer storage up to 1 month