Vegan Blueberry Mousse Cake
This vegan friendly cake contains gluten-free sponge cake, blueberry white chocolate mousse, blueberries and transparent jelly.
Servings Prep Time
12 2hours
Passive Time
6 – 7hours
Servings Prep Time
12 2hours
Passive Time
6 – 7hours
Ingredients
SPONGE CAKE
BLUEBERRY MOUSSE
TOPPINGS
Instructions
TO MAKE THE SPONGE CAKE
  1. Preheat the oven to 170C / 340F.
  2. In bowl mix together the flours, baking powder, baking soda.
  3. In another a large bowl beat together coconut oil and sugar, until creamy.
  4. In the third bowl whisk together plant based milk, water and apple vinegar and vanilla extract.
  5. Alternately add the dry and wet ingredients to the oil mixture.
  6. Mix everything gently, not too long.
  7. Quickly add blueberries in the fold-ins, mix through with spatula.
  8. Immediately transfer the butter into the 7 – 8 inches springform cake pan with a loose bottom.
  9. Bake in a pre-heated oven for 25 – 30 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
TO MAKE THE MOUSSE
  1. Put the pieces of chocolate and coconut oil to the microwave until they melted. Allow to cool slightly.
  2. Place the blueberries In a blender bowl. Blend until smooth.
  3. Pour into a saucepan. Then add agar and mix thoroughly.
  4. Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly.
  5. Place the coconut cream in a large bowl and whip it for a couple of minutes.
  6. To the whipped cream add gradually chilled blueberries until all the mixture is added. Mix everything gently.
  7. Then pour the melted chocolate it in slowly, while quickly whisking the mousse. It’s important to make sure the chocolate isn’t too warm.
  8. Transfer the mousse into the baked cake placed in the cake pan. Make sure it is distributed evenly.
  9. Decorate with blueberries.
  10. Put in the fridge and leave to solidify (2h)
TO MAKE THE TOPPING
  1. Prepare a transparent jelly according to the recipe on the packaging.
  2. Slightly chilled mixture pour into a cake.
  3. Put in the fridge again and leave for a few hours or overnight.