Raspberry Mousse Cake

I love a no-fuss cake recipe - and this is exactly it! Blitz together the base, blend the filling and refrigerate until set. Decorate and slice up. So easy! Not to mention that it is absolutely delicious, super fruity and can be changed up for any berries that you have. You can also play around with the toppings - vegan whipped cream is really delicious here too.

  1. To make the base, place the Graham crackers in a food processor and process until you get a fine crumb. Add the melted butter and process again until evenly mixed. 

  2. Press mixture to the bottom of the spring-form tin. Use the flat bottom of a glass to get it even. Place in the fridge until needed.

  3. For the filling, heat the coconut milk and agar agar in a small saucepan until boiling, stirring frequently. Boil for 20 seconds and then take off the heat.

  4. Pour the coconut milk-agar agar mixture into a high-speed blender and add the silken tofu, cream cheese, maple syrup and raspberries. Blend on high for 2-3 minutes, until very smooth, the pour onto the prepared base.

  5. Place cake in the fridge for at least 4 hours to firm up.

  6. Decorate with fresh berries and a few tablespoons of maple syrup.

  7. Serve immediately or refrigerate until needed.

For the base:

200 gr / 7oz vegan Graham crackers or Digestive biscuits (gluten-free if needed)

1/4 cup /60 ml melted vegan butter or coconut oil

For the filling:

400 ml/ 1 2/3 cups full-fat coconut milk

1 1/2 tsp agar agar

170 gr /6oz silken tofu

170 gr / 6oz vegan cream cheese

80 ml / 1/3 cup maple syrup or date syrup

250 gr / 8.8oz fresh or frozen and defrosted raspberries

For garnish:

250 ml / 1 cup fresh berries of choice

1-2 tbsp maple syrup

Raspberry, macadamia & coconut chia pudding

 

No matter how many times I eat a bowl (or jar) of chia pudding, I’m still not tired of it. The possibilities are just endless – and that’s why I love it.

This time I opted for the combination of raspberries and macadamia butter. The raspberries add a slight tartness to the dish, while the macadamia butter is just plain liquid tastyGOLDin my opinion (yes I do eat it with a spoon straight out of the jar). Put all of this goodness in a glass and you’ve made yourself the most delicious breakfast/dessert/snack/pre-dinner.

 

Ingredients

1,5 tbsp maple syrup

50ml chia seeds

1/4 tsp vanilla essence

150ml coconut milk

100ml almond milk (or any other plant-based milk)

50g frozen or fresh raspberries

125 ml any plant-based milk

3 tbsp macadamia butter

toppings: berries, coconut flakes

 

Method

To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence and maple syrup in a jar, mix well and leave to soak overnight.

The next morning, make a thick raspberry puree by blending raspberries with a little bit of plant-based milk.

To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry puree and then berries. Serve immediately. Enjoy!