Vegan Pistachio Mousse Cake
This Vegan Pistachio Mousse Cake is a dreamy, layered masterpiece that combines a fluffy pistachio sponge with rich chocolate mousse, creamy pistachio filling, and a smooth vanilla cream topping. Perfect for special occasions or when you simply want to treat yourself, this plant-based delight proves that vegan desserts can be just as luxurious as their traditional counterparts.
Ingredients
Sponge
- 240 ml dairy-free milk (soya milk works best)
- 1 teaspoon apple cider vinegar
- 210 g self-raising flour
- 150 g caster sugar
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 60 ml sunflower oil
- 80 g pistachio nuts (roughly chopped or ground)
Chocolate Mousse
- 220 ml vegan double cream
- 150 g dairy-free dark chocolate
- 80 g dairy-free butter
Pistachio Mousse
- 220 ml vegan double cream
- 80 g pistachio cream (such as Rhythm 108 creamy pistachio spread)
White Cream Layer and Decoration
- 220 ml vegan double cream
- 2 tablespoons pistachio cream
- 50 g pistachio nuts (chopped)
Instructions
Sponge
- Preheat your oven to 180°C fan and line an 8-inch loose-base cake tin with greaseproof paper.
- In a bowl, combine dairy-free milk with apple cider vinegar. Whisk until fully combined and set aside for 10 minutes to curdle, creating vegan “buttermilk.”
- In a large mixing bowl, sift the flour, sugar, baking powder, and bicarbonate of soda. Mix well.
- Add the oil to the buttermilk and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix.
- Fold in the ground pistachio nuts.
- Pour the batter into the lined cake tin, tapping to remove air bubbles.
- Bake for 25–30 minutes until a skewer comes out clean and the sponge is springy.
- Cool completely in the tin before assembling.
Chocolate Mousse Layer
- Melt dairy-free chocolate and butter using a bain-marie (a heatproof bowl over simmering water).
- Allow the melted mixture to cool slightly while you whip the vegan double cream to stiff peaks.
- Gently fold the melted chocolate into the whipped cream.
- Spread the chocolate mousse over the cooled sponge. Chill before adding the next layer.
Pistachio Cream Layer
- Whip the vegan double cream with pistachio cream until thick and stiff.
- Spread evenly over the chocolate mousse.
- Repeat with plain whipped cream for the top layer.
Decoration
- Pipe thin lines of pistachio cream over the cake.
- Drag a toothpick through the lines to create a feathered effect.
- Sprinkle chopped pistachios on top.
- Chill overnight before serving.
Notes
For a gluten-free option, substitute the self-raising flour with a gluten-free blend. If you can’t find vegan double cream, coconut cream works as an alternative, though it may add a slight coconut flavor. Use high-quality dairy-free chocolate for the mousse layer for the best results.