Vegan Strawberry Mousse Cake Gluten Free

Table of Contents

• Why You’ll Love This Strawberry Mousse Cake
• 🍓 More Irresistible Strawberry Desserts
• Strawberry Mousse Cake Recipe
• Essential Ingredients and Smart Substitutions
• 💡 Expert Baking Tips
• Step-by-Step Guide: How to Make Strawberry Mousse Cake
• Frequently Asked Questions About Strawberry Mousse Cake

🍓 More Irresistible Strawberry Desserts

• Strawberry Cheesecake Cookies
• Vegan Strawberry Galette
• Strawberry Brownies
• Chunky Strawberry Ice Cream

Strawberry Mousse Cake

5 from 2 votes

By: Vegan Richa

Prep: 30 minutes mins

Cook: 20 minutes mins

Chilling Time: 4 hours hrs

Total: 4 hours hrs 50 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Pin
Print

Make the most of strawberry season with this amazing strawberry mousse cake! It is jam-packed with sweet-tart strawberries with a thick layer of rich strawberry mousse and strawberry compote on top. Gluten-free option available.

Equipment

• Tall Cake Pan
• Cake Collar (optional)

Ingredients

For the Cake (Wet Ingredients)

• 1/2 cup non-dairy milk
• 1.5 tablespoons non-dairy yogurt
• 2.5 tablespoons oil
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

For the Cake (Dry Ingredients)

• 1 cup all-purpose flour
• 1 tablespoon cornstarch, or tapioca starch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the Strawberry Compote

• 13 to 14 large strawberries, leaves and stems removed
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Strawberry Mousse

• 1 cup raw cashews, soaked in hot water for at least 15 minutes, then drained. (See notes for nut-free alternative.)
• 1 cup coconut cream
• 1/4 cup sugar

For Decoration

• 3 to 4 strawberries, leaves and stems removed and thinly sliced

Instructions

Prepare the Cake

• Preheat your oven to 350° F (177° C).

• In a large mixing bowl, combine all the wet ingredients (non-dairy milk, non-dairy yogurt, oil, sugar, and vanilla extract). Whisk thoroughly until the sugar has completely dissolved and the mixture is well combined.

• In a separate smaller bowl, sift together the dry ingredients (all-purpose flour, cornstarch, baking powder, baking soda, and salt). Gradually add the dry mixture to the wet ingredients, mixing until a smooth batter forms. The ideal consistency should be slightly thicker than pancake batter. If it appears too stiff, incorporate 1 to 2 teaspoons of additional non-dairy milk until the desired consistency is achieved.

• Pour the cake batter into a parchment-lined 6-inch or 8-inch cake pan, spreading it evenly with a spatula. Bake for 20 to 28 minutes. Baking time may vary depending on your oven and the size and material of your pan.

• To check for doneness, insert a toothpick into the center of the cake at the 20-minute mark. If it comes out clean, the cake is ready. Remove the pan from the oven, allow it to cool for 5 minutes, then carefully remove the cake from the pan. Let it continue cooling on a wire rack, covered with a kitchen towel, while you prepare the remaining layers.

Make the Strawberry Compote

• While the cake bakes and cools, finely chop the strawberries into approximately 1/2-inch pieces. Transfer them to a saucepan along with the remaining compote ingredients (sugar, salt, vanilla extract, lemon zest, and lemon juice). Cook over medium heat. If the strawberries are not immediately releasing their juices, you may add a tablespoon of water to initiate the process. Strawberries are naturally high in moisture, so typically minimal additional liquid is needed.

• Once the strawberries begin to release their moisture, use a spatula to gently press them, aiding in their breakdown. Continue cooking until all the strawberries have softened and disintegrated, and the mixture thickens to a jam-like consistency. This process usually takes 6 to 10 minutes, depending on your pan and stovetop.

• As soon as the compote reaches the desired thickness and the strawberries are fully broken down, remove the saucepan from the heat and set it aside to cool slightly before proceeding.

Prepare the Mousse

• Ensure your cashews are thoroughly drained after soaking. Add them to a high-speed blender along with the coconut cream, sugar, and half of the cooled compote (ensure the compote is not hot). Blend this mixture until it achieves a perfectly smooth and creamy consistency. This may take a minute or two of initial blending. Allow the mixture to rest for five minutes to allow the cashews to absorb more liquid, then blend again for 30 seconds. Check if the mixture is blending easily; if not, add a tablespoon of coconut milk to assist. Repeat the blend-rest cycle (blend for 30 seconds, wait a minute) two to three more times until the mousse is exceptionally smooth and free of any cashew grittiness.

• Taste the mousse and adjust the sweetness or flavor as desired. If you prefer it sweeter, add another tablespoon of sugar or a splash more vanilla extract. Please note that blended cooked strawberries may develop a slightly purplish hue, which is entirely normal. If a more vibrant pink color is desired, a few drops of food coloring can be added.

• Once the mousse is perfectly smooth, transfer it to the freezer for 15 to 20 minutes to allow it to begin firming up slightly. This initial chill is crucial for proper layering.

Assemble the Strawberry Mousse Cake

• Retrieve the cooled cake from its pan. Using a serrated knife, carefully slice off the domed top of the cake to create a flat, even surface. This ensures a clean presentation and stable layering.

• In a small bowl, combine 2 tablespoons of the strawberry compote with 1 tablespoon of water. Mix well to thin it slightly. Brush or spread this mixture evenly over the top of the cake. This step adds moisture and an extra burst of strawberry flavor to the cake base.

• If you haven’t already, thinly slice the fresh strawberries for decoration. Remove the partially set mousse from the freezer.

• Place the cake onto your chosen serving plate or cake stand. If using a cake collar, position it securely around the cake. If using a tall 6-inch or regular 8-inch cake pan without a collar, ensure the pan is lined with parchment paper, then place the cake back into it. (For a visual reference on pan preparation, see our Lemon Mousse Cake recipe.)

• For an elegant presentation, arrange the thinly sliced strawberries standing upright around the inner edges of the cake collar or pan, creating a beautiful border. If using an 8-inch pan, you can also arrange fresh strawberries on top of the mousse later in the process.

• Gently pour the chilled mousse over the cake base, spreading it evenly with a spatula. If you’re using an 8-inch cake pan, now is the time to place fresh strawberry slices around the edges on top of the mousse. Regardless of the pan size, return the cake to the freezer for approximately 30 minutes. This second chill helps the mousse set further, providing a stable surface for the final compote layer.

• Once the mousse has firmed up, remove the cake from the freezer. Carefully spread all of the remaining strawberry compote evenly over the mousse layer. For the final and most crucial setting, place the assembled cake back into the freezer for at least 3 hours. This prolonged chill ensures the mousse reaches its optimal firm consistency, preventing it from becoming too soft. After this freezer period, the cake can be stored in the refrigerator for up to 3 days without losing its shape or becoming liquid. Serve directly from the fridge after allowing it to sit on the counter for about 15 minutes to slightly soften for perfect slicing.

Video

Notes

Storage: Your finished strawberry mousse cake can be stored in the refrigerator for up to 3 days, maintaining its delightful texture and flavor. For longer storage, slice the cake and freeze individual portions for up to two months. When ready to enjoy, thaw frozen slices in the fridge for a couple of hours or on the counter for 15 to 20 minutes before serving. This ensures it’s perfectly defrosted and ready to be savored.

Nut-Free Option: To make this recipe completely nut-free, substitute the cashews in the mousse with an additional 1 cup of coconut cream. Ensure you also use nut-free non-dairy milk and non-dairy yogurt for the cake base. This adjustment will yield a rich and creamy mousse without any nuts.

Coconut-Free Option: If you need to avoid coconut, this cake can still be made. Instead of coconut cream, use an extra cup of cashews (meaning a total of 2 cups of soaked cashews) for the mousse. Blend these 2 cups of soaked cashews with 3/4 cup of your preferred coconut-free non-dairy milk. Be aware that a coconut-free mousse tends to be slightly softer than its coconut counterpart, so extended freezing time will be beneficial for optimal setting.

Gluten-Free Option: For a gluten-free version, replace the all-purpose flour with a high-quality gluten-free flour blend. Alternatively, you can create your own blend using 1/2 cup almond flour, 1/4 cup oat flour, and 1/4 cup potato starch. Mix these ingredients thoroughly before incorporating them into the cake batter.

Quicker Parfait Option: Short on time but craving that strawberry mousse goodness? Transform this recipe into delightful mousse parfaits! Use pre-made cake slices or wafers as a base. Layer with the prepared strawberry compote and mousse, then refrigerate until set. Top with fresh strawberries before serving for a quick and elegant dessert.

Nutrition

Calories: 348kcal, Carbohydrates: 52g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 178mg, Potassium: 171mg, Fiber: 2g, Sugar: 37g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 45mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Essential Ingredients and Smart Substitutions

Creating this magnificent Strawberry Mousse Cake relies on a few key ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and how you can adapt the recipe to suit various dietary preferences:

• **Non-dairy milk:** This is fundamental for adding moisture and richness to the cake batter. You have the flexibility to choose a variety that fits your dietary needs, such as almond, soy, oat, or coconut milk. Be sure to select a soy-free, nut-free, or coconut-free option if necessary for allergies.
• **Non-dairy yogurt:** Incorporating non-dairy yogurt contributes to a moist cake crumb and adds a subtle tang that balances the sweetness. Similar to non-dairy milk, opt for a yogurt that aligns with any specific dietary requirements, whether it’s soy-free, nut-free, or coconut-free.
• **Oil:** Essential for the cake’s tender texture and richness. It’s recommended not to omit this ingredient, as it significantly impacts the overall mouthfeel of the cake. A neutral-flavored oil like canola, sunflower, or melted coconut oil (if not avoiding coconut) works best.
• **Sugar:** This sweetens the cake, the vibrant strawberry compote, and the creamy mousse. Granulated sugar is typically used, but you can explore alternatives like organic cane sugar to ensure it’s vegan-friendly, or use a sugar-free substitute if you’re managing sugar intake.
• **Vanilla extract:** A classic flavor enhancer, vanilla extract brings warmth and depth to both the cake and the compote, complementing the bright strawberry notes beautifully. Use a good quality pure vanilla extract for the best results.
• **All-purpose flour:** This forms the primary structure of the cake. For those requiring a gluten-free option, a high-quality gluten-free flour blend can be used as a direct substitute. Alternatively, a homemade blend of 1/2 cup almond flour, 1/4 cup oat flour, and 1/4 cup potato starch provides an excellent gluten-free alternative.
• **Cornstarch (or tapioca starch):** Acts as a binding agent in the cake, helping to create a tender and cohesive crumb. Tapioca starch is a suitable alternative if cornstarch is unavailable or preferred.
• **Baking powder, baking soda, and salt:** These leavening agents are vital for giving the cake its rise and light texture. A small amount of salt is also crucial for enhancing the flavors in the strawberry compote, making the fruit taste even brighter.
• **Strawberries:** The star of the show! You’ll need fresh, ripe strawberries for multiple components: creating the luscious compote, crafting the vibrant mousse, and garnishing the finished cake for that final touch of freshness and beauty.
• **Lemon juice and zest:** These ingredients are key for brightening and enhancing the natural tartness and flavor of the strawberry compote. The acidity cuts through the sweetness, creating a more dynamic and refreshing taste profile.
• **Raw cashews:** These are the secret to achieving the incredibly creamy and rich texture of the mousse. When soaked and blended, they create a smooth, dairy-free base. For a nut-free alternative, you can increase the amount of coconut cream used.
• **Coconut cream:** This rich ingredient is central to the mousse, providing a luxurious, decadent consistency. If you need a coconut-free option, you can substitute it with additional soaked cashews blended with a small amount of non-dairy milk, as detailed in the notes.

Step-by-Step Guide: How to Make Strawberry Mousse Cake

Follow these detailed instructions to create your exquisite Strawberry Mousse Cake, ensuring each layer is perfect and the final dessert is a masterpiece.

Step 1: Bake the Vanilla Cake Base

Begin by preheating your oven to a precise 350° F (177° C). This ensures the oven is at the correct temperature for even baking.

In a spacious mixing bowl, combine all your wet cake ingredients: the non-dairy milk, non-dairy yogurt, oil, sugar, and vanilla extract. Whisk these components together thoroughly until the sugar completely dissolves and the mixture is smooth and uniform. This initial mixing is crucial for the cake’s final texture and sweetness.

In a separate, smaller bowl, thoroughly mix your dry cake ingredients: the all-purpose flour, cornstarch (or tapioca starch), baking powder, baking soda, and salt. Once combined, gradually add this dry mixture to the wet ingredients. Mix until a smooth batter forms, being careful not to overmix. The ideal consistency should be slightly thicker than a standard pancake batter. If you find the batter too stiff, incorporate 1 to 2 teaspoons of additional non-dairy milk, mixing until the desired consistency is achieved.

Transfer the prepared batter into your parchment-lined 6-inch or 8-inch cake pan, spreading it out evenly with a spatula to ensure a flat cake. Bake for approximately 20 to 28 minutes. Baking times can vary significantly based on your oven’s calibration, the type of pan used, and its size, so keep an eye on it.

Check for doneness around the 20-minute mark by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is perfectly baked. Remove the pan from the oven and allow it to cool for about 5 minutes. Then, gently remove the cake from the pan and let it continue cooling completely on a wire rack, covered with a clean kitchen towel to retain moisture, while you prepare the remaining delicious layers.

Step 2: Craft the Luscious Strawberry Compote

While your cake is baking and cooling, turn your attention to the vibrant strawberry compote. This can be prepared concurrently to save time.

Begin by chopping your fresh strawberries into roughly 1/2-inch pieces, striving for uniform size to ensure even cooking. Place the chopped strawberries into a saucepan along with the sugar, salt, vanilla extract, lemon zest, and lemon juice. Cook this mixture over medium heat. If the strawberries initially seem reluctant to release their juices, adding a single tablespoon of water can help kickstart the process. Typically, strawberries are quite juicy and don’t require much additional liquid for compote preparation.

As the strawberries begin to leak their moisture and soften, use a spatula to gently press and mash them. Continue cooking and mashing until all the strawberries have completely broken down and the mixture transforms into a thick, jammy consistency. This usually takes between 6 to 10 minutes, with the exact time depending on your saucepan and stovetop heat. The goal is a rich, spreadable compote.

Once your strawberry compote has reached the desired jammy texture, remove the saucepan from the heat and set it aside. Allow it to cool completely before proceeding to the next step.

Step 3: Prepare the Velvety Strawberry Mousse

Now, let’s create the star layer: the smooth and creamy strawberry mousse. This can be made while the compote cools, optimizing your time in the kitchen.

First, ensure your soaked cashews are thoroughly drained. Transfer them to a high-speed blender. Add the coconut cream, sugar, and half of your now-cooled strawberry compote (it’s crucial that the compote is not hot when added). Blend this mixture until it becomes exceptionally smooth and creamy. The initial blending may take a minute or two to break down the cashews. Allow the mixture to sit for five minutes; this helps the cashews absorb more moisture. Then, blend again for 30 seconds. Check the consistency; if the mixture isn’t moving freely, add a tablespoon or so of additional coconut milk to facilitate blending. Repeat the cycle of blending for 30 seconds, resting for a minute, two to three more times until the mousse is utterly silky and free of any granular texture.

Taste the mousse and adjust the flavor as needed. If you desire a sweeter profile, add another tablespoon of sugar or a dash more vanilla extract. Don’t be alarmed if the cooked strawberries give the mousse a slightly purplish tint when blended; this is a natural color change. If you prefer a more vibrant pink, a few drops of food coloring can be added.

Once the mousse is perfectly blended and seasoned to your liking, transfer it to the freezer for a quick chill of 15 to 20 minutes. This initial setting time is vital to help the mousse thicken slightly before assembly, ensuring a beautiful, stable layer.

Step 4: Assemble Your Stunning Strawberry Mousse Cake

With your cake baked and cooled, your compote ready, and your mousse chilling, it’s time for the exciting assembly phase!

Carefully remove the cooled cake from its pan. Using a long serrated knife, level the top of the cake by slicing off any dome. This creates a flat surface, essential for neat and stable layering.

In a small bowl, combine 2 tablespoons of the remaining compote with an additional tablespoon of water, mixing until slightly thinned. Spread this thinned compote evenly over the top of the flattened cake. This acts as a delicious ‘soak,’ adding extra moisture and strawberry flavor to the cake base.

If you haven’t already, thinly slice your fresh strawberries for decoration. Retrieve your partially firmed mousse from the freezer.

Place the cake on your chosen serving platter or cake stand. If you are using a cake collar, carefully position it around the cake. If you’re utilizing a tall 6-inch or a regular 8-inch cake pan without a collar, ensure the pan is adequately lined with parchment paper, then place your cake back into it. This will help contain the mousse layers.

For an eye-catching presentation, arrange the thinly sliced fresh strawberries upright around the inner circumference of the cake collar or pan. This creates a beautiful visual border when the cake is finally unmolded. If using an 8-inch cake pan, you might also place these fresh strawberries on top of the mousse later.

Carefully pour the chilled strawberry mousse over the cake base, spreading it evenly with a spatula to create a smooth layer. If you are working with an 8-inch cake pan, now is the time to arrange fresh strawberry slices on top of the mousse, around the edges. Regardless of your pan setup, return the assembled cake to the freezer for another 30 minutes. This crucial chill allows the mousse to firm up further, making it easier to spread the final compote layer without disturbing the mousse.

Once the mousse has set sufficiently after its second freezer chill, remove the cake. Carefully spread all of the remaining strawberry compote over the mousse layer, ensuring an even and attractive top. For the ultimate setting and stability, return the cake to the freezer for at least 3 hours. This final, extended chill is vital; it ensures the mousse becomes firm enough to hold its shape beautifully when sliced. Before this final freezer set, the mousse might still be a bit too soft. After setting, the mousse will remain stable in the refrigerator for at least three days without liquefying. Serve directly from the fridge, allowing it to sit on the counter for about 15 minutes before slicing to achieve the perfect serving texture.