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Raspberry Cake with White Chocolate Mousse
This gluten free and vegan cake combines the sweet, floral taste of raspberry with a decadent vegan white chocolate mousse. In the photo we doubled the cake recipe to make a 9x13 cake, but for a single cake you just need a 9x9 cake pan.
Top down view of a gluten free and vegan raspberry cake with white chocolate mousse topped with decorative jelly swirls on a red serving plate
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 45 minutes
Cook Time 20-25 minutes
Passive Time 4 hours
Servings
9x9 cake
Ingredients
Raspberry Cake
Vegan White Chocolate Mousse
Decorative Jelly Swirls
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 45 minutes
Cook Time 20-25 minutes
Passive Time 4 hours
Servings
9x9 cake
Ingredients
Raspberry Cake
Vegan White Chocolate Mousse
Decorative Jelly Swirls
Top down view of a gluten free and vegan raspberry cake with white chocolate mousse topped with decorative jelly swirls on a red serving plate
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x9 cake pan and line the bottom of the pan with parchment paper.
  2. In a medium bowl combine the wet ingredients for the raspberry cake and stir until combined.
  3. Add the Cherry Vanilla Baking Mix and stir until just combined. Pour batter into the prepared cake pan and bake for 20-25 minutes. This is a thin cake, so check for doneness at 20 minutes. Once done, remove from oven and let cool before turning out the cake onto a cooling rack.
  4. While the cake bakes, begin making the White Chocolate Mousse. Take 2 tbsp of aquafaba and 1/2 teaspoon of agar agar and stir to create a slurry.
  5. Pour slurry and remaining aquafaba into a saucepan and bring to a boil. Reduce heat and let simmer for 2-3 minutes. Remove from heat and let cool to room temperature.
  6. While the aquafaba is cooling, begin making the coconut mixture. Take 2 tablespoons of the coconut milk and combine with the remaining 1/2 teaspoon of agar agar to create a slurry.
  7. Combine the slurry and remaining coconut milk in a saucepan and bring to a boil. Reduce heat and let simmer for 2-3 minutes. Remove from heat and slowly sift the powdered sugar into the coconut milk 1/4 cup at a time, whisking to combine smoothly.
  8. Add 1 teaspoon vanilla extract and return the coconut mixture to a boil before reducing heat and let it simmer for 30 seconds. Remove from heat and add the cocoa butter, whisking to combine smoothly. Let stand at room temperature, stirring occasionally to keep from solidifying.
  9. Once your aquafaba mixture is at room temperature, pour into a stand mixer and beat on medium speed for 15-17 minutes until stiff peaks form. Fold the whipped aquafaba into the coconut mixture and carefully stir to combine. You don't want to knock the air out of the aquafaba, but you do want to fully incorporate the aquafaba with the coconut mixture.
  10. Clean and dry your 9x9 cake pan and flip your raspberry cake back into the pan so that the top of the baked cake is facing the bottom of the cake pan. This gives you a nice flat surface on top. Pour the mousse over the cake.
  11. If you are using jam or preserves for the decorative swirls, press each flavor through a sieve to remove any seeds or pieces of fruit. You only want to use the jelly to create your swirls. Dip the tip of a spoon into each jelly and drag through the mousse to create a colorful marbled effect.
  12. Refrigerate cake for 4 hours before serving.
Recipe Notes

As an alternative, this recipe works perfectly with either the Lemon Almond Mix or the Chocolate Baking Mix.