Vegan Matcha Mousse Cake

Why make this recipe

If you’re looking for a light and delightful dessert, the Vegan Matcha Mousse Cake is a perfect choice. This cake is not only visually stunning but also rich in flavor and texture. Made with simple and wholesome ingredients, it’s a great way to impress your guests or enjoy a treat for yourself. Plus, it’s vegan, which means it’s suitable for many dietary preferences. The earthy taste of matcha combined with the creamy mousse will leave you wanting more.

How to make Vegan Matcha Mousse Cake

Ingredients:

• 1¼ cups ground cookies or biscuits (vegan)
• 2 Tablespoons melted coconut oil
• Pinch of sea salt
• 2 Tablespoons nondairy milk
• 1 cup unroasted cashews, soaked
• 1¾ cups coconut milk
• ½ cup plus 2 Tablespoons sugar
• 4 Tablespoons coconut oil
• 4 teaspoons lemon juice
• ¼ teaspoon vanilla extract
• 2 pinches of sea salt
• 1¾ cups nondairy milk
• ¾ teaspoon agar powder
• 1 Tablespoon plus 2 teaspoons matcha powder

Directions:

1. Preheat your oven to 350°F.
2. For the crust: In a bowl, combine the ground biscuits, melted coconut oil, and a pinch of salt. Then, add the nondairy milk and mix until the texture resembles wet sand.
3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 15 minutes until it’s golden brown.
4. For the mousse: Blend the soaked cashews, coconut milk, sugar, coconut oil, lemon juice, vanilla extract, and salt until smooth.
5. In a saucepan, combine 1¾ cups of nondairy milk and agar powder. Bring it to a boil while whisking, then simmer for 2 minutes.
6. Pour this mixture into the blender with the cashew mixture and blend thoroughly.
7. Add the matcha powder and blend until it is fully incorporated.
8. Pour the mousse over the pre-baked crust. Let it cool for 20 minutes, then cover and refrigerate for at least 6 hours or overnight.
9. Once chilled, run a knife along the edges to loosen the cake, remove it from the pan, dust it with matcha, slice, and serve.

How to serve Vegan Matcha Mousse Cake

Serve your Vegan Matcha Mousse Cake chilled. You can garnish it with fresh fruits, whipped coconut cream, or a sprinkle of more matcha powder for an added touch. This cake is sure to be a hit at any gathering!

How to store Vegan Matcha Mousse Cake

You can store any leftover mousse cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days.

Tips to make Vegan Matcha Mousse Cake

• Ensure your cashews are soaked properly for a smooth mousse texture.
• You can adjust the sweetness by adding more or less sugar according to your taste.
• Make sure to whisk the agar powder and nondairy milk well to avoid lumps.

Variation

You can experiment with different flavors by adding ingredients like cocoa powder for a chocolate twist or other extracts like almond or mint for additional flavor depth.

FAQs

1. Can I use a different kind of milk?
Yes! You can use other plant-based milks like almond, soy, or oat milk.

2. Is there a substitute for agar powder?
If you’re looking for a gelatin alternative and can’t find agar powder, you can use vegan gelatin instead, but adjust the measurements according to the package instructions.

3. Can I use store-bought crust instead of making my own?
Absolutely! A premade vegan crust can save you time, making this dessert even easier to prepare.

Vegan Matcha Mousse Cake

A light and delightful vegan dessert with a rich matcha flavor, perfect for impressing guests or enjoying a treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Asian, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1.25 cups ground cookies or biscuits (vegan)
• 2 Tablespoons melted coconut oil
• 1 pinch sea salt
• 2 Tablespoons nondairy milk

For the mousse

• 1 cup unroasted cashews, soaked
• 1.75 cups coconut milk
• 0.5 cup sugar
• 4 Tablespoons coconut oil
• 4 teaspoons lemon juice
• 0.25 teaspoon vanilla extract
• 2 pinches sea salt
• 1.75 cups nondairy milk
• 0.75 teaspoon agar powder
• 1 Tablespoon plus 2 teaspoons matcha powder

Method

 

Preparation

1. Preheat your oven to 350°F.
2. In a bowl, combine the ground biscuits, melted coconut oil, and a pinch of salt. Add the nondairy milk and mix until the texture resembles wet sand.
3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 15 minutes until it’s golden brown.

Mousse Preparation

1. Blend the soaked cashews, coconut milk, sugar, coconut oil, lemon juice, vanilla extract, and salt until smooth.
2. In a saucepan, combine 1.75 cups of nondairy milk and agar powder. Bring it to a boil while whisking, then simmer for 2 minutes.
3. Pour this mixture into the blender with the cashew mixture and blend thoroughly.
4. Add the matcha powder and blend until fully incorporated.

Assembly

1. Pour the mousse over the pre-baked crust. Let it cool for 20 minutes, then cover and refrigerate for at least 6 hours or overnight.
2. Once chilled, run a knife along the edges to loosen the cake, remove it from the pan, dust with matcha, slice, and serve.

Notes

Serve your Vegan Matcha Mousse Cake chilled, garnished with fresh fruits, whipped coconut cream, or a sprinkle of matcha for an added touch. Store leftovers in an airtight container in the refrigerator for about 3-5 days. Ensure cashews are soaked properly for a smooth mousse texture and adjust sweetness as preferred. Use vegan gelatin as a substitute for agar powder if necessary.