Dessert

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
Dairy-free strawberry mousse cake
8
10M
25M
24H
35M

Ingredients

Method

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.
Note

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