Strawberry Delight Mouse cake - Vegan
Ingredients
- ¾ cup chickpea brine the brine in the can of chickpeas! Also known as aquafaba
- 1 cup fine sugar*
- 250 g punnet of strawberries
- ⅛ teaspoon cream of tatar
- 1 Tablespoon vanilla extract
- 1 Tablespoon lemon juice
- 2 teaspoons freeze dried strawberry or raspberry powder Optional, but highly recommended
Base
- 1 cup Almond meal or whole almonds
- ½ cup nuts
- ¼ cup cocoa butter or coconut oil
- 1 Tablespoon vanilla extract
Instructions
The Base
- Line a spring form cake tin with baking paper on the bottom (you can also do the sides if you wish, but I only do the bottom). My tin is 18cm diameter.
- To make the base, put the whole nuts in the food processor or blender and blend until broken up into crumbs. Add the dates, almond meal if you are using, melted cocoa butter or coconut oil and vanilla, Blend until well combined and turn out into your lined tin. Press down to cover the base of your cake tin evenly. Set aside while you make the top.
The Filling
- Cut the tops off the strawberries and place into a blender or food processor. Blend well until they are all broken down. You can just dice them and place them in the bowl with the rest of the ingredients instead, and the beater will break them up, but I prefer them blended first.
- Mix all of the other ingredients in a large bowl along with your blended strawberries. Use an electric egg beater or stand mixer to whip everything for about 10 minutes, until you get soft peaks. (That is when you pull the beater up from the mix, a peak forms that stands upright then folds over). They will be more soft than the egg version as aquafaba doesn't hold up quite as well.
- Pour the mix over the top of your base and put into the freezer for 3-4 hours. You can also make ahead and keep this in the freezer until needed. Its best served and eaten frozen and will melt quickly in the heat.
- Gently open the springform tin to release the cake. Carefully peel away the baking paper from the sides. Either plate and serve, or pop back into the freezer until needed.
Notes
*icing sugar, castor sugar, or you can run coconut sugar through a blender or food processor to a fine powder, and use that. You can also absolutely use maple syrup, but aquafaba is a temperamental wee thing and does prefer the bulk of granulated sugar, it means your end result holds up a bit better.