Vegan Passionfruit Mousse Cake

Name: Vegan Passionfruit Mousse Cake
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1½ cups (150 g) almond flour; 1 cup (160 g) medjool dates, pitted, pitted; 3 tablespoons (45 ml) coconut oil, melted, melted; ¼ teaspoon (1½ g) sea salt; 1½ cups (180 g) raw cashews, soaked, soaked in hot water 20 minutes, drained; ¾ cup (180 ml) full-fat coconut cream, chilled; ¾ cup (180 ml) passionfruit puree, strained, strained through fine mesh to remove seeds; ⅓ cup (80 ml) agave nectar; 2 tablespoons (30 ml) fresh lemon juice; 1½ teaspoons (4 g) agar powder; ½ teaspoon (2½ ml) vanilla extract; ½ cup (120 ml) passionfruit puree, strained, strained through fine mesh; 2 tablespoons (30 ml) coconut oil; 1 tablespoon (8 g) arrowroot starch; 2 tablespoons (40 ml) agave nectar; sea salt (optional)

From the MyKitchenBank Kitchen

A stunning chilled vegan mousse cake with a crunchy almond-date crust, creamy cashew-coconut mousse infused with tart-sweet passionfruit, topped with tangy passionfruit curd. No baking required.

Prep: 30 min
Cook: —
Wait: 8 hr
Total: 8 hr 30 min
Makes: 1 cake (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (150 g) almond flour
1 cup (160 g) medjool dates, pitted, pitted
3 tablespoons (45 ml) coconut oil, melted, melted
¼ teaspoon (1.5 g) sea salt
For the mousse
1½ cups (180 g) raw cashews, soaked, soaked in hot water 20 minutes, drained
¾ cup (180 ml) full-fat coconut cream, chilled
¾ cup (180 ml) passionfruit puree, strained, strained through fine mesh to remove seeds
⅓ cup (80 ml) agave nectar
2 tablespoons (30 ml) fresh lemon juice
1½ teaspoons (4 g) agar powder
½ teaspoon (2.5 ml) vanilla extract
For the topping
½ cup (120 ml) passionfruit puree, strained, strained through fine mesh
2 tablespoons (30 ml) coconut oil
1 tablespoon (8 g) arrowroot starch
2 tablespoons (40 ml) agave nectar
sea salt (optional)

Equipment (7)

7-inch (18 cm) springform pan
Food processor
High-powered blender
Measuring cups and spoons
Silicone spatula
Fine-mesh sieve
Whisk

Steps

Before you start

Soak cashews in hot water for 20 minutes, then drain thoroughly
Line a 7-inch (18 cm) springform pan with parchment paper
Have passionfruit puree at room temperature
Chill blender pitcher in freezer for 10 minutes

1
Make almond-date crust
- Pulse almond flour, medjool dates, melted coconut oil, and sea salt in a food processor until the mixture resembles coarse crumbs and holds together when pressed.
- Transfer to your prepared 7-inch (18 cm) springform pan and press firmly into an even layer on the bottom using the flat bottom of a measuring cup.
- Freeze for 15 minutes.
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Ready when: Crust should be compact and level
Tip: Don't over-process the dates or the crust will be dense; you want texture from the almond flour to remain visible.
2
Blend cashew base
- Add drained soaked cashews to a high-powered blender along with chilled coconut cream.
- Blend on high speed for 2-3 minutes until completely smooth and creamy, stopping to scrape the sides as needed.
- The mixture should have no visible cashew pieces.
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Ready when: Mixture is completely smooth and pourable with a silky texture
Tip: A cold blender pitcher helps achieve better texture; warm the blender and the mousse will split.
3
Prepare passionfruit liquid
- In a small saucepan over medium heat, gently warm 0.5 cup (120 ml) of the strained passionfruit puree until steaming but not boiling, about 2-3 minutes.
- Sprinkle agar powder over the warm puree and whisk constantly for 1 minute to dissolve completely.
- Remove from heat and let cool to room temperature for 5 minutes.
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Ready when: Agar is fully dissolved with no grittiness when whisked
Tip: Agar must be heated to activate; cold liquid will not set the mousse properly.
4
Combine mousse base
- Return the cashew-coconut mixture to the blender.
- Add the cooled passionfruit-agar mixture, remaining 0.25 cup (60 ml) passionfruit puree, agave nectar, lemon juice, and vanilla extract.
- Blend on high for 1-2 minutes until completely smooth and no streaks remain.
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Ready when: Mousse is uniform in color with no visible separation
Tip: Blend until smooth but not overblended, which can warm the mixture; work quickly.
5
Pour and chill mousse
- Pour the mousse over the frozen crust.
- Tap the pan gently on the counter a few times to release air bubbles.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the mousse is completely set and firm to the touch on top.
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Ready when: Top of mousse is firm and does not jiggle when the pan is gently moved
Tip: Overnight chilling ensures the clearest set and best slicing; rushing this step results in a mousse that collapses when cut.
6
Make passionfruit curd topping
- In a small saucepan, combine strained passionfruit puree, coconut oil, and arrowroot starch.
- Whisk over medium heat for 3-4 minutes, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (it will continue to thicken as it cools).
- Remove from heat and stir in agave nectar.
- Let cool to room temperature, about 10 minutes.
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Ready when: Mixture coats the back of a spoon and leaves a trail when you drag your finger across it
Tip: Don't skip the heating step; cold curd won't thicken. Arrowroot creates a glossy finish without the egg found in traditional curd.
7
Assemble and finish
- Once the mousse is fully set, run a thin knife around the edge of the springform pan, then carefully release the ring.
- Leave the cake on the parchment-lined base.
- Spread or spoon the cooled passionfruit curd evenly over the top of the mousse, leaving a 0.25-inch (0.5 cm) border.
- Sprinkle with a tiny pinch of sea salt if desired for contrast.
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Ready when: Curd is spread evenly and cake looks polished and ready to serve
Tip: If the knife sticks, dip it in hot water and wipe dry between cuts for clean edges.

Good to know

Tips

Strain passionfruit puree through a fine-mesh sieve before using to remove large seed pulp, which prevents a gritty texture in the mousse.
Agar is key to this vegan mousse: it provides structure without eggs or gelatin. Always heat it with liquid to activate it, or the mousse will not set.
For easier slicing, use a long, thin knife dipped in hot water and wiped clean between cuts. A warm knife glides through the set mousse without dragging.
If your springform pan leaks, double-wrap the outside with plastic wrap before adding the mousse layer to prevent seepage.

Make ahead

Bake and assemble the cake up to 24 hours ahead. The mousse improves as flavors meld overnight. Do not add the curd topping more than 4 hours ahead, as it may weep slightly over time.

Storage & reheating

Keep the finished cake in an airtight container in the refrigerator for up to 4 days. The cake does not freeze well due to the mousse texture. Serve cold directly from the fridge.

Substitutions

raw cashews, soaked → Raw macadamia nuts or raw almonds. Use the same weight; macadamia will be slightly richer, almonds slightly more nutty. Both need the same soaking time.
full-fat coconut cream → Cashew cream (blend 1 cup soaked cashews with 0.75 cup water until smooth). Creates a richer, creamier mousse with less coconut flavor; strain through fine mesh for smoothness.
agar powder → Gelatin-free vegan gelatin powder (follow package instructions for the same 180 ml liquid). Agar creates a cleaner set; vegan gelatin alternatives vary in strength, so follow their ratio precisely.
arrowroot starch → Cornstarch or tapioca starch. Use the same amount; arrowroot produces the glossiest finish, but cornstarch and tapioca both work well.