• Issy

Vegan Yogurt Mousse Cake

- How about a cake for breakfast? - Yes, please! This recipe brings to you a very nutritious high-protein cake that you can enjoy at any time of the day, especially in the morning. It is light and airy, and it will give you a great start to the day.

This cake is vegan and no-bake. It consists of three main components: a chewy crust, a soft and airy yogurt mousse, and gooey fruit jelly. Despite that, it is truly fast to prepare. The key ingredient in this cake is the chia. It helps to achieve a mousse-like texture while adding crunchiness to the cake. Also, chia seeds are high in protein and fats essential for every plant-based diet.

Ingredients:

For the crust:

  • 1/2 cup almond flour*

  • 15 g cacao butter**

  • 15 ml maple syrup (or honey)

For the yogurt mousse:

  • 400 ml cashew yogurt***

  • 1/2 cup chia seeds

  • 45 ml maple syrup (or honey)

  • 1 tbsp vanilla powder

  • 1/2 tsp agar-agar

For the jam layer:

  • juice and pulp of 3 clementines

  • 1/2 tsp agar-agar

Preparation:

For the crust:

  1. Melt the cacao butter and allow it to cool down a bit (it should not be hot when using).

  2. Add the butter, the flour, and the maple syrup (honey) together and mix until everything gets well incorporated.

  3. Inside a round cake tin, press the crust down using your fingers. Place it in the fridge while preparing the rest of the components.

For the yogurt mousse:

  1. Take the vegan yogurt and transfer 2 tbsps of it to a pan on the stove. Add the agar-agar.

  2. Turn the heat on to medium and let the mixture boil. Then, stir it and let it simmer for 1-2 minutes (to activate the agar-agar).

  3. Meanwhile, combine the remaining yogurt with the chia seeds, the maple syrup, and the vanilla. Mix well.

  4. To this mixture, add the yogurt with the activated agar-agar and mix everything.

  5. Transfer the mixture to the cake tin over the crust and return the cake to the fridge. It requires 1-2 hours to firm up.

For the jelly jam:

  1. Extract the juice and the pulp of the clementines and put them in a pan on the stove.

  2. Add the agar-agar, mix well, and turn the heat on. Bring the mixture to a boil and let it simmer for 1-2 minutes.

  3. Then, remove from the heat and transfer the juice to a container (or a mug). It will firm up as it cools down. To accelerate the process, place it in the fridge.

  4. Once the juice jellifies, break it down using a fork to create a thick jam consistency.

  5. Finally, spoon up the jam over the mousse layer to finish the cake. And it is ready to enjoy!

Tip:

* Other types of nut flours would also work in this recipe. I have also prepared it using hazelnut flour.

** Cacao butter can be replaced by coconut butter if preferred.

*** You can also use other kinds of vegan yogurt such as coconut or soya.

Christina (Issy)

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