This Vegan White Chocolate Raspberry Mousse Cake is the ultimate creamy dessert. Delicious raspberry loaded sponge is topped with a white chocolate and raspberry cream mousse and whipped cream. Vegan, no-egg, no-dairy and easy to make. See recipe card at the bottom of the page for ingredients and instructions.
This creamy dessert has been made in collaboration with Wayfair. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan White Chocolate Raspberry Mousse Cake
My easy vegan white chocolate raspberry mousse cake is a luxurious dessert that blends rich flavours and textures. The base features a delicate raspberry and vanilla sponge with a light crumb with a red speckled effect. This sponge cake layer is complemented by layers of white chocolate and fruity raspberry mousse made with dairy-free whipped cream resulting in a creamy and airy filling. The cake is elegantly finished with a layer whipped cream, chocolate curls and fresh berries, which are both visually stunning and indulgently delicious, making it a perfect centrepiece for any special occasion. You’ll love it!
Looking for more fruity recipes? Check out my:
- Vegan Strawberry Tiramisu Brownies
- Vegan Mango Coconut Cake
- Easy Vegan Blueberry Cake
- Vegan Lemon Fondant Fancies
- Viral Mini Jammie Dodger Cheesecakes
- Vegan Strawberry Sandwich Cookies
- No-Bake Mini Orange Cheesecakes
- No-Bake Vegan Lemon Truffles
Why you’ll love this recipe
- Lusciously creamy – Unbelievably creamy, without the use of dairy or eggs!
- Fresh raspberry layer adds a tangy, fruity contrast.
- Fully vegan – No eggs, no dairy, no compromise on taste!
- Easy to make – It may look difficult but can be made regardless of skill level! It’s super easy!
- Light and airy texture that melts in your mouth!
- Made with plant-based ingredients, without compromising taste and texture.
- Fresh and fruity – Made with fresh and freeze dried raspberries, super tangy!
Layers of a white chocolate raspberry mousse cake
This dessert might look tricky to make, but it is possibly the easiest dessert you can make.
- Firstly is the cake – This cake is filled with vanilla and freeze dried raspberries making it super light, fruity and delicious. Each bite is filled with fresh raspberry flavour.
- Next up is the mousse layers – The mousse is two layers going from a pink raspberry and white chocolate mousse to whipped vanilla cream. It’s made using melted dairy-free chocolate alongside freeze dried raspberries and vegan cream (I use double cream from The Coconut Collaborative). This cream is thick, creamy and whips up to stiff peaks, which is crucial for this dessert. If you were to use a single cream or poor quality cream, it won’t hold it’s shape or create the right mousse like texture!
- Decorative topping – To finish off the dessert and to add even more wow factor to this spectacular dessert, pipe some raspberry jam in lines then use a skewer to create a fun feathered effect. To keep it simple yet elegant, a border of fresh raspberries and white chocolate added. Love!
Raspberry mousse cake FAQ
- Can this be made gluten-free? Swap the flour in the cake base for a high quality gluten-free flour. The only change, it may make the cake more crumbly / a-little gritty.
- Why didn’t my mousse set? The main cause is not having the right cream. The cream you use is crucial to a mousse texture which sets firm. The cream I would recommend for this recipe is The Coconut Collaborative Double Cream. This is the thickest dairy-free / vegan cream and it’s delicious. If you find a similar vegan whipping cream to those specifics, use that!
- How to get even layers of mousse? You want to chill each layer before adding the next on top.
- What white chocolate to use? Use a vegan / dairy-free white chocolate which melts easy. Alot of vegan white chocolate, when melted tend to go gritty or sometimes don’t even melt. I opt for supermarket own free from white chocolate like Sainsburys Deliciously Free From White Chocolate, Ichoc Vanilla or Enjoy Foods White Baking Drops.
- Cutting the mousse: You’ll want to use a sharp flat knife to slice this cake into servings. Don’t use a serrated knife of it could catch on the oreo cake base and create lines throughout the mousse slice. You can also gently heat up the flat knife in some warm water, wipe clean then cut. This will result in super neat slices.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan White Chocolate Raspberry Mousse Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The ULTIMATE White Chocolate and Raspberry dessert – Raspberry mousse cake will satisfy all sweet cravings with its speckled raspberry sponge cake, and pretty berry cream layers! Easy to make and delicious!
Ingredients
Ingredients for the sponge
- 240ml of dairy-free milk (soya milk works best)
- 1 teaspoons of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 1 teaspoon of vanilla extract
- 30g of freeze dried raspberries
Ingredients for the white chocolate mousse
- 220ml of vegan double cream (I use The Coconut Collaborative Double Cream)
- 150g of dairy-free white chocolate
- 50g of freeze dried raspberries (ground into a powder)
Ingredients for the white cream layer and decoration
- 220ml of vegan double cream
- 4 tablespoons of raspberry jam
- Fresh raspberries (a handful)
- Vegan white chocolate (chunks and curls to decorate)
Instructions
Method (sponge)
- Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the freeze dried raspberries.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
- Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
- To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.
Method (raspberry mousse)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat-proof spatula. Remove from the heat and allow to cool for a few minutes while you whip the cream.
- Add the whipping cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
- Once thick and the chocolate has cooled down, pour the chocolate into the cream along with the freeze dried raspberry powder and whip to combine. Optional: Add a drop of red / pink food gel to enhance the colour. You could also use natural beet powder.
- Spoon and spread the thick raspberry layer to the cake base. Chill in the fridge before adding on the next layer on top.
Method (cream layer and decoration)
- In a stand mixer add in the whipping cream and whip until thick and holds a stiff peak.
- Spoon and spread the whipped cream on top of the raspberry mousse in an even layer.
- Add the raspberry jam into a piping bag and snip off the tip. Pipe lines across the cream, then use a skewer to drag it through in the opposite direction. This creates a decorative feathered effect (watch video for example).
- Decorate the top edge of the dessert with fresh raspberries and white chocolate.
- Chill the dessert in the tin overnight in the fridge.
- Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate, carefully peeling away any grease proof paper.
- Use a knife sharp knife to cut the cake into servings.
- Serve and enjoy. Optional: serve with a drizzle of melted white chocolate!
- Any questions, leave in the comments below and I’ll get back to you!
Notes
To store: You want to keep the mousse chilled, so store in a air tight / sealed container in the fridge. Enjoy directly from the fridge. Best enjoyed within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
can I make this with regular milk?