Why Make This Recipe
Passion Fruit Mousse Cake is not just a dessert; it’s a delightful experience. The combination of light, fluffy mousse and the tangy sweetness of passion fruit makes every bite refreshing. This vegan version is perfect for those who want a delicious treat while sticking to a plant-based diet. It’s also an excellent choice for special occasions or a casual family gathering. Plus, it is simple to make and uses easy-to-find ingredients, making it accessible for all bakers.
How to Make Passion Fruit Mousse Cake
Ingredients:
- 180 ml (¾ cup) coconut drinking milk
- 60 ml (¼ cup) neutral 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
- 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
- ½ batch vegan passion fruit curd
Directions:
- Preheat your oven to 180°C (350°F). Line a cake tin with parchment paper.
- In a bowl, mix together the coconut drinking milk, neutral oil, caster sugar, vinegar, and vanilla extract.
- In another bowl, combine the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until well incorporated.
- Pour the batter into the prepared cake tin and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack.
- For the passion fruit mousse, melt the vegan white chocolate and let it cool slightly.
- In a separate bowl, whip the vegan whipping cream until soft peaks form.
- Gently fold the melted chocolate into the whipped cream.
- Add the agar agar powder mixed with lime juice to the mixture and fold gently until combined.
- Finally, add the passion fruit pulp and mix until well combined.
- Once the cake is cooled, spread the passion fruit mousse on top and refrigerate for at least 2 hours before serving.
- Serve garnished with a drizzle of vegan passion fruit curd.
How to Serve Passion Fruit Mousse Cake
Cut the cake into slices and serve it chilled. You can add a dollop of vegan cream or a sprinkle of fresh coconut on top for extra flair. Each slice looks beautiful on a plate, and the bright colors of the passion fruit and mousse are sure to impress your guests.
How to Store Passion Fruit Mousse Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want, you can freeze it, but be aware that the texture might change slightly after thawing.
Tips to Make Passion Fruit Mousse Cake
- Make sure all ingredients are at room temperature before starting.
- Be gentle when folding the chocolate into the whipped cream to keep the mixture light and airy.
- If you can’t find fresh passion fruit, you can use canned or frozen passion fruit pulp.
Variation
You can change the flavor of the mousse by substituting mango or raspberry pulp instead of passion fruit. Each variation will give the cake a unique taste that’s just as delightful!
FAQs
Q: Can I use regular milk instead of coconut milk?
A: Yes, but it will no longer be a vegan recipe. Coconut milk adds a nice flavor and creaminess.
Q: How can I make the mousse fluffier?
A: Make sure to whip the vegan cream until it’s light and fluffy before folding in the chocolate.
Q: Can I make this cake gluten-free?
A: Yes, by using a gluten-free all-purpose flour blend instead of regular flour.
Passion Fruit Mousse Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a cake tin with parchment paper.
- In a bowl, mix together the coconut drinking milk, neutral oil, caster sugar, vinegar, and vanilla extract.
- In another bowl, combine the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until well incorporated.
- Pour the batter into the prepared cake tin and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack.
- Melt the vegan white chocolate and let it cool slightly.
- In a separate bowl, whip the vegan whipping cream until soft peaks form.
- Gently fold the melted chocolate into the whipped cream.
- Add the agar agar powder mixed with lime juice to the mixture and fold gently until combined.
- Finally, add the passion fruit pulp and mix until well combined.
- Once the cake is cooled, spread the passion fruit mousse on top and refrigerate for at least 2 hours before serving.
- Serve garnished with a drizzle of vegan passion fruit curd.
