No-bake vegan strawberry mousse cake

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Come summer, we’re flush with an abundance of one of my favorite sweet treats, strawberries. Naturally sweet and with countless ways to enjoy, this no-bake strawberry mousse cake is about to become your go-to warm weather indulgence. Totally vegan, gluten-free, and naturally sweet it’s definitely a crowd pleaser. You can bring this to your next barbecue, picnic, or any outdoor (or indoor, seriously it’s great anywhere) activity. It’s quick to whip up (you only need a couple hours to let it set) and there’s a good chance you have most of the ingredients on hand.

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strawberries
strawberrry_mousse_cake


Agar agar is the magical setting powder for this bouncy plant-based cake. A vegan, naturally derived alternative to gelatin you have to wonder why people are still relying on anything else to set their desserts. A mix of dates and almost flour packs in some subtle sweetness and protein to our crust layer and a strawberry coconut main layer brings the entire dish together. So whether you’re out berry picking this summer, enjoying fruit from the famers market, or stocking up on the 2 for 1 summer strawberry sale, make sure you try out this fantastic no-bake mousse cake. (Did I mention it’s NO-BAKE?!) And make sure to save your leftover strawberry tops for some extra berry inspired flavor!

strawberry mousse cake ingredients
cake crust
cake crust
strawberries
strawberry tops
coconut milk and strawberries
filling mixture
straining seeds
pie setting
strawberry mousse cake
strawberry mousse cake
strawberry mousse cake

No-bake vegan strawberry mousse cake   by

This delicious, no-bake, vegan, gluten-free strawberry mousse cake is a perfect summer treat!

makes: 12 pieces | prep time: 20 min | set time: 2 hours | total time: 20 min

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strawberrry_mousse_cake

Ingredients

  • 1 cup almond flour
  • 6 large medjool dates
  • 1 tbsp coconut oil (+ more for greasing)

Filling

  • 10 - 12 large strawberries
  • 1 can full fat coconut milk (I like Aroy-D)
  • 1 tsp vanilla
  • 1/4 tsp kosher salt
  • 1/4 cup agar agar*
  • Sliced strawberries, sliced almonds, mint to top (as desired)

To-Do's

  1. Grease a pie pan with coconut oil. Place in fridge.
  2. To make the crust–in your food processor combine almond flour, dates, and coconut oil. Pulse on high for 30 seconds. Scrape down sides and continue pulsing for 1 – 2 minutes until well combined.
  3. Take out prepared pie pan. Pour in crust mixture. Use a for to press mixture firmly into the bottom of the pan, creating an even layer. Gently use a spatula to smooth the layer and ensure the mixture is compressed and sticking together. Once uniform place pan back into fridge.
  4. Wash and pat dry strawberries. Remove strawberry tops leaving as much of the fruit intact as possible. Save your strawberry tops / leaves.
  5. Heat a small saucepan on medium low. Add in strawberries, coconut milk, salt. Let simmer until berries are tender (3 – 4 minutes.) Using an immersion blender (or pour into a regular blender) mix the ingredients until berries are smoothly combined.
  6. In the pot, add in vanilla, and agar agar. Turn the heat to medium and stir consistently. To activate the powder, bring the mixture to a rolling boiling for 2 – 3 minutes. Turn off and remove from heat.
  7. In a strainer over a bowl, strain the liquid to remove the excess strawberry seeds (you can save these for smoothies!)
  8. Take out prepared crust. Slowly pour liquid mixture into the pie pan and remove any extra air bubbles. Carefully place back into fridge to set for approx 1 1/2 – 2 hours.
  9. Once set, garnish your cake with sliced strawberries, almonds, and mint, as desired.
  10. Slice and enjoy! This keeps well covered in the fridge for about 3 days.

Notes

* I used Golden Coins powder which does have minimal sugar. If you are using a 100% agar agar powder, you can try reducing this to 3 tbsp.

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