Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pistachio Mousse Cake Recipe

★★★★★

4.5 from 61 reviews
  • Author: anna
  • Total Time: 9 hours
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Vegan Pistachio Mousse Cake features a moist pistachio-flavored sponge base layered with rich dairy-free chocolate mousse and pistachio cream. The cake is beautifully decorated with piped pistachio cream and chopped nuts, creating an indulgent, dairy-free dessert perfect for special occasions.

Ingredients

Scale

Sponge Cake

  • 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)

Chocolate Mousse Layer

  • 220ml vegan double cream
  • 150g dairy-free dark chocolate
  • 80g dairy-free butter

Pistachio Cream Layer

  • 220ml vegan double cream
  • 80g pistachio cream (Rhythm 108 creamy pistachio spread)

Vanilla Cream Layer & Decoration

  • 220ml vegan double cream
  • 2 tablespoons Rhythm 108 pistachio cream
  • 50g pistachio nuts (chopped, for decoration)

Instructions

  1. Prepare Vegan Buttermilk: Combine dairy-free milk with apple cider vinegar in a bowl, whisk well and set aside for 10 minutes to curdle, creating a vegan buttermilk.
  2. Mix Dry Ingredients: Sift self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl and mix to combine thoroughly.
  3. Combine Wet Ingredients: Add sunflower oil to the vegan buttermilk and whisk to blend well.
  4. Make Sponge Batter: Pour the wet ingredients into the dry ingredients and mix until smooth. Fold in the chopped/ground pistachio nuts evenly.
  5. Prepare Cake Tin & Bake: Preheat oven to 180°C fan. Line an 8-inch loose base cake tin with greaseproof paper. Pour the batter into the tin and tap gently to remove air bubbles. Bake in the oven for 25-30 minutes, or until a skewer inserted comes out clean and the top feels springy.
  6. Cool the Cake: Remove the cake from oven and place on a cooling rack. Allow it to cool fully in the tin. Cover with greaseproof paper and store in a sealed container overnight for best results before layering.
  7. Melt Chocolate Mixture: Fill a small saucepan with 1/4 water and bring to medium heat. Place dairy-free dark chocolate and butter in a heatproof bowl and set over the saucepan to create a bain-marie. Stir until melted and smooth. Remove from heat and cool slightly.
  8. Whip Cream for Chocolate Mousse: Using a stand mixer with a balloon whisk, whip 220ml vegan double cream on high speed for 5-8 minutes until stiff peaks form.
  9. Combine Chocolate & Cream: Gradually pour the cooled chocolate mixture into the whipped cream and whisk gently to combine into a thick mousse.
  10. Layer Chocolate Mousse: Spoon and spread the chocolate mousse evenly over the cooled pistachio cake base. Chill in the refrigerator until set.
  11. Prepare Pistachio Cream Layer: Whip 220ml vegan double cream with 80g pistachio cream until stiff peaks form using a stand mixer.
  12. Layer Pistachio Cream: Spread the pistachio cream evenly over the chilled chocolate mousse layer.
  13. Prepare Vanilla Cream Layer: Whip 220ml vegan double cream with 2 tablespoons pistachio cream until stiff peaks form.
  14. Layer Vanilla Cream: Spread this vanilla cream over the pistachio cream layer for the third layer.
  15. Decorate Top: Transfer 2 tablespoons pistachio cream to a piping bag with a cut tip. Pipe lines across the top of the cake, then use a toothpick to drag through the lines in the opposite direction creating a feathered pattern. Sprinkle chopped pistachio nuts on top for garnish.
  16. Chill Cake Overnight: Place the layered cake in the fridge overnight to set fully.
  17. Unmold and Serve: Carefully remove the loose base tin and transfer the cake onto a serving plate. Cut with a sharp knife into 8 servings.
  18. Optional Serving Suggestion: Serve with extra pistachio cream drizzled on top for extra indulgence.

Notes

  • Use soya milk for best vegan buttermilk results.
  • The cake is best assembled and chilled overnight for firm layers.
  • The chocolate must be cooled slightly before mixing with cream to avoid melting it.
  • Ensure stiff peaks when whipping cream layers for proper mousse texture.
  • The feathered piping technique adds an elegant decoration but can be omitted if preferred.
  • Store the assembled cake covered in the fridge for up to 2 days for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Keywords: vegan pistachio mousse cake, vegan dessert, dairy-free cake, pistachio cake, chocolate mousse cake, vegan celebrations

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipiana.com/vegan-pistachio-mousse-cake-recipe/