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Vegan Passion Fruit Mousse Cake Recipe

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4.1 from 12 reviews

This vegan Passion Fruit Mousse Cake is a delightful tropical dessert featuring a moist coconut-flavored cake base topped with a light, airy passion fruit mousse and finished with a smooth passion fruit curd. It’s perfect for special occasions or a refreshing treat, combining exotic fruit flavors with creamy textures, all made without any dairy or eggs.

Ingredients

Cake Ingredients

  • 180 ml (¾ cup) coconut drinking milk (not tinned coconut milk)
  • 60 ml (¼ cup) neutral oil (olive oil recommended, avoid coconut oil)
  • 110 g (½ cup) caster or granulated sugar
  • 1 teaspoon vinegar
  • 1 ½ teaspoons vanilla extract
  • 8 drops concentrated coconut extract (optional)
  • 35 g (5 ½ tablespoons) desiccated coconut (unsweetened)
  • 15 g (1 ½ packed tablespoons) cornflour (cornstarch)
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • 150 g (1 ¼ cups) plain (all-purpose) flour

Mousse Ingredients

  • 175 g (6 oz) vegan white chocolate (finely chopped)
  • 3 g (1 teaspoon) agar agar powder
  • 1 tablespoon lime juice
  • 180 g (¾ cup) seedless passion fruit pulp
  • 250 ml (1 cup) vegan whipping cream (cold)
  • 2 tablespoons icing (powdered) sugar

Topping

  • ½ batch vegan passion fruit curd

Instructions

  1. Coconut Cake Preparation: Preheat your oven to 180℃ (160℃ fan)/350℉. Line a 20 cm (8 inch) round cake tin with baking paper to prepare for the batter.
  2. Mix Wet Ingredients: In a large bowl, whisk together the coconut drinking milk, neutral oil, sugar, vinegar, vanilla extract, and optional coconut extract until well combined.
  3. Add Dry Ingredients: Whisk in the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt. Then fold in the plain flour until just combined to form the batter.
  4. Bake the Cake: Pour the batter into the prepared cake tin and spread evenly. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  5. Cool the Cake: Let the cake cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
  6. Prepare Cake Base for Mousse: Line the sides of a 20 cm (8 inch) round springform cake tin with acetate or double-layered baking paper extending a couple inches above the rim. Place the cooled cake at the base of this tin.
  7. Prepare Passion Fruit Mousse – Melt Chocolate: Place the finely chopped vegan white chocolate in a large heatproof bowl ready for the hot mixture later.
  8. Cook Agar Mixture: In a saucepan, whisk together agar agar powder and lime juice. Stir in the passion fruit pulp and bring to a boil, whisking continuously. Boil for 2 minutes to activate agar.
  9. Combine Agar Mixture and Chocolate: Pour the hot agar and passion fruit mixture over the chopped white chocolate. Stir gently until the chocolate melts completely and the mixture is smooth.
  10. Whip Cream: In a separate bowl, using an electric mixer, whisk the chilled vegan whipping cream with icing sugar until stiff peaks form.
  11. Incorporate Whipped Cream: When the passion fruit mixture has cooled to just warm (not cold), gently fold one third of the whipped cream into it with a balloon whisk to lighten the mixture, then carefully fold in the remaining cream until no streaks remain, taking care not to deflate the mousse.
  12. Assemble Mousse on Cake Base: Spoon the passion fruit mousse on top of the cake in the springform tin and spread evenly with a spatula.
  13. Chill to Set: Refrigerate the cake for at least 4 hours or preferably overnight until the mousse is fully set.
  14. Add Passion Fruit Curd: Stir the chilled vegan passion fruit curd until smooth, then spread it evenly over the set mousse layer.
  15. Serve the Cake: Carefully unclip the springform tin rim, transfer the cake to a serving plate (using a cake lifter or if preferred, leave it on the removable base). Gently peel off the acetate or baking paper from the sides. Optionally use a palette knife to tidy up the edges of the mousse.
  16. Storage: Keep the passion fruit mousse cake in a covered container in the refrigerator until ready to serve.

Notes

  • Use coconut drinking milk (not canned) for a lighter texture in the cake.
  • Do not substitute coconut oil for neutral oil as it affects flavor and texture undesirably.
  • Ensure the passion fruit mixture is only slightly warm before folding in the whipped cream to prevent premature setting.
  • Agar agar must be boiled and activated to set the mousse properly.
  • The acetate or baking paper lining on springform sides helps create smooth sides and makes removal easier.
  • This cake is best served chilled and stored in the fridge to maintain mousse texture.
  • Passion fruit pulp can be fresh or frozen, just ensure it is seedless for smooth mousse.
  • Preparation and chilling time combined is about 1 hour 40 minutes plus refrigeration overnight preferred for best texture.

Find it online: https://marthatasty.com/vegan-passion-fruit-mousse-cake-recipe/