Vegan Mango Mousse Cake
Bright. Creamy. Tropical.
This is the cake you make when you want something that feels light but still looks like it belongs in a pastry shop window.
Vegan Mango Mousse Cake has three dreamy layers:
- Soft vanilla sponge
- Silky mango mousse
- Glossy mango topping
No gelatin. No dairy. No eggs.
Just sunshine in dessert form.
Let’s make something that tastes like summer.
Why You’ll Love This
• Light and airy texture
• Naturally vibrant mango flavor
• Stunning layered presentation
• Perfect for warm weather
• Completely plant-based
It’s elegant without being heavy — which makes it dangerously easy to go back for seconds.
Ingredients
For the Vanilla Sponge Base:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened plant milk
- ¼ cup neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Mango Mousse:
- 2 cups mango purée (fresh or canned)
- ½ cup sugar (adjust to sweetness of mango)
- 1 tablespoon lemon juice
- 1½ tablespoons agar powder
- 1 cup chilled coconut cream (thick part only)
For the Mango Glaze (Optional but Beautiful):
- 1 cup mango purée
- 1 tablespoon sugar
- 1 teaspoon agar powder
Step-by-Step Instructions
1. Bake the Sponge Base
Preheat oven to 350°F (175°C).
Line the bottom of an 8-inch springform pan with parchment.
Mix flour, sugar, baking powder, and salt.
In another bowl, whisk plant milk, oil, vanilla, and vinegar.
Combine until smooth.
Pour into pan and bake 18–22 minutes until set.
Cool completely in the pan.
2. Prepare the Mango Mousse
In a saucepan, combine mango purée, sugar, lemon juice, and agar powder.
Bring to a gentle boil while whisking.
Simmer 1–2 minutes to activate the agar.
Remove from heat and cool slightly (warm but not hot).
Whip chilled coconut cream until fluffy.
Gently fold the mango mixture into the whipped coconut cream until smooth.
Work quickly — agar sets as it cools.
3. Assemble
Pour mango mousse over the cooled sponge base.
Tap pan gently to remove air bubbles.
Refrigerate 1–2 hours until set.
4. Add Mango Glaze (Optional)
Heat mango purée, sugar, and agar.
Boil 1 minute.
Cool slightly, then pour gently over set mousse layer.
Chill another hour until fully firm.
5. Unmold & Decorate
Run a knife around edges before releasing springform.
Optional garnish ideas:
- Fresh mango slices
- Coconut flakes
- Mint leaves
- White chocolate shavings (dairy-free)
Important Tips
• Use ripe, sweet mango for best flavor
• Whisk agar thoroughly to avoid lumps
• Work efficiently once agar is activated
• Chill fully before slicing
• Use a warm knife for clean slices
Optional Variations
• Add a thin coconut sponge instead of vanilla
• Swirl passionfruit into the mousse
• Add a crushed biscuit base instead of sponge
• Layer diced mango pieces inside the mousse
• Add lime zest for brightness
FAQ
Can I use gelatin instead of agar?
Not if keeping it vegan. Agar is the plant-based setting agent.
Can I freeze it?
Yes, but thaw slowly in the fridge to preserve texture.
Is it very coconutty?
Not strongly — mango dominates, coconut just adds creaminess.
Can I make it ahead?
Yes, it keeps well in the fridge for up to 3 days.
Can I skip the glaze?
Absolutely. It’s mainly for shine and presentation.
Storage
Refrigerate in an airtight container up to 3 days.
Best served chilled.
Final Thoughts
Vegan Mango Mousse Cake is light, creamy, tropical, and surprisingly simple once you understand how agar works.
It looks impressive.
It tastes like vacation.
And it proves once again that vegan desserts are anything but boring.
Bright. Smooth. Summer-ready.
