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Vegan Pistachio Mousse Cake

A sumptuous layered cake made with green pistachios and dark chocolate, perfect for a delicate dessert that uplifts the spirit.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: European, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius and prepare an 8-inch loose base cake tin by lining it with greaseproof paper.
  2. In a bowl, mix the dairy-free milk with the apple cider vinegar and set it aside.
  3. In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  4. Fold the sunflower oil into the curdled milk and whisk until combined.
  5. Combine the wet and dry ingredients, then fold in the ground pistachio nuts.
Baking
  1. Pour the batter into the prepared cake tin and bake for 25 to 30 minutes, or until a knife comes out clean.
  2. Allow the cake to cool completely in the tin.
Making the mousse
  1. In a bain-marie, melt the dark chocolate with the dairy-free butter until smooth and allow to cool.
  2. Whip the vegan double cream to peaks and mix it with the cooled chocolate.
  3. Spread the chocolate mousse over the cooled cake.
Final assembly
  1. Whip a second portion of double cream with the pistachio cream until thick, and spread it over the chocolate layer.
  2. Pipe decorations of pistachio cream on top and chill overnight.
Serving
  1. Once set, remove from the tin, slice into servings, and serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Ensure ingredients are at room temperature for better blending.