Name: Vegan Pistachio Mousse Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Cuisine: Vegan
Ingredients: 240ml dairy-free milk (soya milk works best); 1 teaspoon apple cider vinegar; 210g self-raising flour; 150g caster sugar; ½ teaspoon baking powder; ½ teaspoon bicarbonate of soda; 60ml sunflower oil; 80g pistachio nuts (roughly chopped / ground); 220ml vegan double cream; 150g dairy-free dark chocolate; 80g dairy-free butter; 220ml vegan double cream; 80g pistachio cream (Rhythm 108 creamy pistachio spread); 220ml vegan double cream; 2 tablespoons Rhythm 108 pistachio cream; 50g pistachio nuts (chopped, for decoration)

Jump to Recipe

Introduction

This Vegan Pistachio Mousse Cake is a delightful layered dessert combining a light pistachio sponge with rich chocolate and pistachio cream mousses. It’s perfect for a special occasion or whenever you want to treat yourself to something indulgent and dairy-free.

A slice of layered cake sits on a white scalloped plate with a gold and white spoon beside it, placed on a white marbled surface. The cake has four layers: the bottom layer is a light beige sponge with small nut pieces, the second layer is a thick dark brown chocolate mousse, the third layer is a light green pistachio mousse, and the top layer is white cream with a smooth texture. Dripping caramel sauce cascades down the sides of the cake, topped with chopped pistachios. In the background, another slice of the same cake and a clear dish filled with caramel sauce are slightly out of focus. Scattered pistachios and crumbs are on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240ml dairy-free milk (soya milk works best)
1 teaspoon apple cider vinegar
210g self-raising flour
150g caster sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
60ml sunflower oil
80g pistachio nuts (roughly chopped or ground)
220ml vegan double cream (for mousse layers)
150g dairy-free dark chocolate
80g dairy-free butter
80g pistachio cream (such as Rhythm 108 creamy pistachio spread)
2 tablespoons Rhythm 108 pistachio cream (for decoration)
50g pistachio nuts (chopped, for decoration)

Instructions

Step 1: Preheat your oven to 180°C fan and line an 8-inch loose-base or push-up cake tin with greaseproof paper.
Step 2: In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk well. Set aside for 10 minutes to curdle and create a vegan “buttermilk.”
Step 3: Sift the self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl and mix thoroughly.
Step 4: Add the sunflower oil to the vegan buttermilk and whisk to combine.
Step 5: Pour the wet ingredients into the dry ingredients and mix until combined.
Step 6: Fold in the ground pistachio nuts gently to distribute evenly.
Step 7: Pour the batter into the lined cake tin, tapping it on the work surface to release any air bubbles.
Step 8: Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cake feels springy to the touch.
Step 9: Cool the cake fully in the tin on a wire rack. Cover the top with greaseproof paper and store in a sealed container if making ahead (preferably overnight).
Step 10: For the chocolate mousse layer, melt the dairy-free dark chocolate and dairy-free butter together in a heatproof bowl set over a pan of simmering water (bain-marie). Stir until smooth and then cool slightly.
Step 11: Whip 220ml vegan double cream in a stand mixer with a balloon whisk until stiff peaks form.
Step 12: Fold the cooled chocolate mixture into the whipped cream until evenly combined.
Step 13: Spread the chocolate mousse evenly over the pistachio sponge base and chill in the fridge to set.
Step 14: Whip another 220ml vegan double cream together with 80g pistachio cream until thick and stiff peaks form for the pistachio layer.
Step 15: Spread the pistachio cream layer evenly over the chocolate mousse and chill briefly.
Step 16: Whip the remaining 220ml vegan double cream until stiff and spread over the pistachio cream layer to create a plain vanilla cream layer.
Step 17: For decoration, transfer 2 tablespoons of pistachio cream to a piping bag and pipe lines across the top. Use a toothpick or skewer dragged in the opposite direction to create a feathered effect.
Step 18: Sprinkle chopped pistachio nuts over the top for a finishing touch.
Step 19: Chill the entire cake overnight in the fridge to allow the layers to set fully.
Step 20: When ready to serve, carefully push the cake out of the tin using the loose base onto a serving plate.
Step 21: Use a sharp knife to cut the cake into portions. Serve as is or with extra pistachio cream drizzled on top.

Tips & Variations

Use soya milk for best results in the vegan buttermilk; other plant milks may change texture slightly.
For a nut-free option, replace pistachios with sunflower seeds and use a seed butter spread instead of pistachio cream.
Ensure the chocolate mixture is cooled before folding into whipped cream to prevent it from melting.
Decorate with fresh berries for a pop of color and extra freshness.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it in the cake tin or an airtight container to maintain moisture. Reheat is not recommended as it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pistachios?

Yes, you can substitute pistachios with almonds, hazelnuts, or walnuts for a different flavor, but it will change the distinctive pistachio taste of the cake.

Is this cake suitable for gluten-free diets?

This recipe uses self-raising flour, which contains gluten. To make it gluten-free, substitute with a gluten-free self-raising flour blend, ensuring it has raising agents included.