Dairy-free strawberry mousse cake

Don't let dietary needs stop you from enjoying dessert! This strawberry mousse cake recipe is dairy-free, so it's perfect for sharing at your next sweet occasion. Serve in thick, silky slices

  • 10 mins preparation
  • 25 mins cooking
  • 24 hrs marinating
  • Serves 8
  • Print


  • 1 cup pecans
  • 1 cup oats
  • 1/4 cup honey
  • 2 tablespoon extra virgin olive oil
  • 500 gram strawberries, hulled, chopped
  • 1/2 cup caster sugar
  • 1 tablespoon gelatine
  • 1/4 cup just-boiled water
  • 400 millilitre can coconut cream
  • 300 gram silken tofu
  • 1 teaspoon vanilla bean paste
  • sliced strawberries to serve


  • 1
    Preheat oven to moderately slow, 160°C. Line the base and sides of a 20cm springform pan with baking paper.
  • 2
    In a food processor, pulse pecans, oats, honey and olive oil until coarsely combined. Press firmly into base of pan. Bake for 12-15 minutes until golden. Set aside to cool completely.
  • 3
    In a medium saucepan, cook strawberries and sugar over medium heat for 8-10 minutes until juices are syrupy. Whisk gelatine into water (see tip) with a fork to dissolve. Whisk into strawberry mixture.
  • 4
    Stir coconut cream, tofu and vanilla into strawberry mixture. Using a stick mixer, blend until smooth. Cool at room temperature for about 15 minutes until beginning to thicken. Pour into shell. Gently tap base to release air bubbles.
  • 5
    Chill overnight until set. Serve with extra sliced strawberries.


  • When beating in gelatine, both mixtures must be the same temperature.