Decadent Vegan Passion Fruit Mousse Cake: A Tropical Coconut & White Chocolate Dream

Prepare to be enchanted by this exquisite vegan passion fruit mousse cake – a truly sensational dessert that combines light, creamy, and rich white chocolate passion fruit mousse with a tangy passion fruit curd, all elegantly layered atop a moist and fluffy coconut cake. And yes, it’s entirely plant-based and dairy-free!

This indulgent creation is more than just a cake; it’s a showstopping masterpiece, perfect for any celebration or special occasion. Its vibrant flavors and elegant presentation are guaranteed to impress every guest and become a real crowd-pleaser.

This particular vegan passion fruit mousse cake recipe draws inspiration from my beloved chocolate raspberry mousse cake, a personal favorite among my baking endeavors. The objective was to capture that same luscious texture and impressive aesthetic while infusing it with bright, tropical passion fruit flavors.

Each bite of this delightful plant-based dessert offers a harmonious blend of textures and tastes. It’s wonderfully light, incredibly soft, and boasts a creamy mouthfeel, with the distinctive tang of fresh passion fruit cutting through the richness of the white chocolate mousse. To elevate the tropical experience even further, I’ve generously topped it with a layer of my irresistible vegan passion fruit curd, which adds an extra burst of vibrant flavor and a beautiful glaze.

Passion fruit and coconut are a match made in heaven, and this recipe capitalizes on that perfect pairing. For the base, I’ve crafted a soft, airy, and incredibly moist vegan coconut cake. This forms the ideal foundation for the dreamy mousse, providing a complementary texture and flavor profile. If you’re looking for a simpler dessert or a lighter option, you can certainly skip the cake layer and enjoy the passion fruit mousse on its own, spooned into elegant glasses. It would be absolutely divine served alongside some crunchy vegan coconut cookies for dipping, creating a truly unique and satisfying treat!

While this vegan passion fruit mousse cake may appear to be a complex dessert, don’t be intimidated by its stunning looks! With a bit of patience and careful attention to detail, it’s actually much easier to create than you might think. Follow this comprehensive guide, and you’ll be well on your way to baking a professional-looking, absolutely delicious, and entirely dairy-free tropical mousse cake that will astound everyone.

Essential Ingredient Details for Your Vegan Mousse Cake:

To ensure your vegan passion fruit mousse cake turns out perfectly, understanding each ingredient’s role is key. Here’s a breakdown of what you’ll need and why:

For the Passion Fruit Mousse:

• Vegan Whipping Cream: This is the backbone of your light and airy mousse. I highly recommend using Elmlea Plant Double Cream if you are in the UK, as it whips beautifully and holds its shape well. Oatly Whippable also performs admirably. If you’re outside the UK, seek out a vegan cream specifically designed for whipping to stiff peaks, not a pouring cream. Ideally, it should be unsweetened to allow you to control the final sweetness of the mousse. While coconut cream might seem like a natural substitute for a tropical dessert, please note that I haven’t tested it in this particular recipe, and it may impact the texture and add a stronger coconut flavor to the mousse itself.
• Agar Agar Powder: This crucial plant-based gelling agent is essential for setting the white chocolate passion fruit mousse and achieving its stable yet delicate texture. It’s imperative to use agar agar powder, not flakes, as they have different setting strengths and require different preparation methods. Ensure it’s fully dissolved and boiled as instructed for optimal results.
• Passion Fruit Puree: For convenience and consistent results, I opt for seedless passion fruit puree from a carton. This eliminates the tedious process of extracting seeds from numerous fresh passion fruits. If you prefer using fresh, be prepared to purchase a significant amount – typically around 13-15 medium to large passion fruits – to yield the necessary quantity of pulp. When sourcing carton puree (frozen is also perfectly fine), always check the label to ensure it’s 100% passion fruit with no added sugars. I frequently use this specific brand, which I order online, for its quality and purity.
• Vegan White Chocolate: This ingredient serves multiple vital functions: it imparts a delicious, rich sweetness to the mousse and, importantly, aids in its setting. The cocoa butter content in white chocolate, combined with the agar agar, contributes to the mousse’s structure. I rely on this vegan white chocolate, which melts smoothly and performs exceptionally well in baking applications.
• Icing Sugar (Powdered Sugar): While the vegan white chocolate provides most of the sweetness, a small amount of icing sugar is added. Beyond contributing a touch more sweetness, it also plays a role in stabilizing the vegan cream when whipped, helping it maintain those desirable stiff peaks.
• Fresh Lime Juice: A splash of fresh lime juice is a simple yet impactful addition. Its bright, zesty notes beautifully enhance and intensify the natural tanginess of the passion fruit, ensuring the mousse isn’t overly sweet and has a refreshing finish.

For the Coconut Cake:

• Desiccated Coconut: Always use the unsweetened variety of desiccated coconut. Sweetened coconut will make your cake excessively sweet, overpowering the delicate balance of flavors. The unsweetened kind provides a lovely texture and authentic coconut flavor without additional sugar.
• Coconut Drinking Milk: This is a crucial distinction! You need the thinner, liquid-like coconut milk found in cartons, typically marketed as “drinking milk” or “beverage.” Do not use thick, tinned coconut milk (the kind used in curries), as its high-fat content will result in a much denser, heavier cake, completely altering the desired fluffy texture.
• Neutral Oil: Opt for a neutral-flavored oil that remains liquid at room temperature, such as light olive oil, sunflower oil, or vegetable oil. It might be tempting to use coconut oil for extra coconut flavor, but resist the urge! Since this cake requires refrigeration, solid fats like coconut oil or vegan butter will solidify within the cake, making it unpleasantly dense and heavy when chilled.
• Coconut Extract (Optional): For those who truly adore a strong coconut flavor, a few drops of coconut extract can bolster the natural coconut notes. Be aware that extracts vary greatly in concentration. I use this highly concentrated Sugarflair extract, so only a few drops are needed. If using a different brand, you might need to adjust the quantity.
• Sugar: Fine caster sugar or granulated sugar works best for this cake. These sugars dissolve easily and contribute to a tender crumb. Avoid using alternative sweeteners, brown sugar, or liquid sugars, as they can alter the cake’s texture, moisture content, and overall structure.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Both leavening agents are critical and work in conjunction to give the cake its lift and light texture. They are not interchangeable, and both must be used in the specified amounts.
• Plain Flour (All-Purpose Flour) and Cornflour (Cornstarch): Combining regular plain flour with a small amount of cornflour results in a wonderfully soft and delicate cake crumb. If you don’t have cornflour, you can substitute it with an equal weight of plain flour, but I highly recommend including it for the best possible texture.
• Vinegar: This ingredient plays a vital role by reacting with the bicarbonate of soda, creating carbon dioxide bubbles that help the cake rise and achieve its light, airy structure. Either apple cider vinegar or white wine vinegar can be used. Fresh lemon juice is also an acceptable substitute.

To truly enhance the tropical passion fruit flavor and add a beautiful glossy finish, I love topping this vegan mousse cake with a generous layer of my homemade vegan passion fruit curd. If you prefer a simpler garnish, a drizzle of pulp from a couple of fresh passion fruits makes for an equally appealing and refreshing touch.

Crafting Your Delicious Vegan Passion Fruit Mousse Cake: A Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the complete recipe card conveniently located at the bottom of this page.)

Creating this stunning vegan passion fruit mousse cake is a delightful process involving two main components: the moist coconut cake base and the velvety passion fruit mousse. Here’s a narrative walkthrough of each crucial step:

Step 1: Prepare the Coconut Cake Batter. Begin by gathering your wet ingredients for the coconut cake. In a spacious mixing bowl, combine the coconut drinking milk, neutral oil, granulated or caster sugar, vinegar, and both vanilla and optional coconut extracts. Whisk these together until they are well combined and the sugar has largely dissolved. Next, incorporate the dry ingredients: add the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt. Whisk these in thoroughly until just combined. Finally, gently fold in the plain flour until a smooth batter forms, being careful not to overmix.

Step 2: Bake the Coconut Cake. Carefully pour the prepared cake batter into your lined 20 cm (8 inch) round cake tin. Gently spread the batter evenly across the base of the tin to ensure a uniform bake. Transfer the tin to your preheated oven and bake for approximately 20-25 minutes. The cake is ready when it turns a light golden brown, feels springy to the touch, and a skewer inserted into its center comes out completely clean. Once baked, let the cake cool in the tin for about 5 minutes before carefully transferring it to a wire rack to cool down completely. This step is crucial; the cake must be fully cold before proceeding to the next stage.

Step 3: Prepare the Cake Base for Mousse. Once your coconut cake is completely cool, it’s time to set up your springform tin for assembly. Line the sides of a 20 cm (8 inch) round springform cake tin with a strip of acetate or a double layer of baking paper. This lining should extend a couple of inches above the rim of the tin, creating a collar that will contain the mousse. The acetate or baking paper will ensure that your mousse has perfectly smooth sides and releases effortlessly when unmolded. Carefully place the cooled coconut cake into the base of the prepared springform tin, ensuring it sits flat.

Step 4: Create the Passion Fruit and White Chocolate Base. Now, let’s turn our attention to the star of the show: the passion fruit mousse. Begin by placing your finely chopped vegan white chocolate into a large, heatproof bowl. In a separate saucepan, whisk together the agar agar powder and fresh lime juice until thoroughly combined. Then, whisk in the seedless passion fruit pulp. Bring this mixture to a rolling boil over medium heat, continuously whisking for precisely 2 minutes. This ensures the agar agar is fully activated and dissolved. Immediately pour this hot passion fruit mixture over the chopped vegan white chocolate in the bowl. Let it sit for a minute or two to allow the chocolate to melt, then stir gently until the chocolate is completely melted and the mixture is smooth, glossy, and lump-free.

Step 5: Whip the Vegan Cream. In a separate, clean bowl, pour the cold vegan whipping cream. Add the icing sugar. Using an electric mixer fitted with a whisk attachment, whip the cream on medium-high speed until it forms stiff peaks. The cream should be thick, airy, and hold its shape when you lift the whisk. Be careful not to over-whip, which can make it grainy.

Step 6: Gently Fold the Mousse Together. Before combining, ensure your passion fruit and white chocolate mixture from Step 4 has cooled down to just barely warm to the touch. It’s important that it’s not hot, as this would melt the whipped cream, but also not too cold, as the agar agar will start to set. Take approximately one-third of the whipped vegan cream and lightly whisk it into the passion fruit mixture to lighten it. Then, very gently, using a large spatula or balloon whisk, fold in the remaining whipped cream. Use a light, lifting motion to incorporate the cream without deflating it, ensuring there are no visible streaks of cream or passion fruit mixture left. The goal is a homogenous, airy mousse.

Step 7: Assemble and Chill. Spoon the delicately folded passion fruit mousse evenly over the top of the coconut cake in your prepared springform tin. Use an offset spatula or the back of a spoon to spread it level and smooth. Once assembled, transfer the cake to the refrigerator to chill and set. It requires at least 4 hours, but ideally, leaving it overnight will ensure the mousse is perfectly firm and stable. Before unmoulding, take your chilled vegan passion fruit curd and give it a good stir to make it smooth and creamy. Spread this glossy curd over the set mousse layer for a vibrant finish and an extra layer of tropical flavor.

Top Tips for Vegan Mousse Cake Perfection:

Achieving a flawless vegan passion fruit mousse cake is simple with these helpful pointers:

• Read the Entire Recipe First: This is a slightly more intricate dessert than a simple bake. Reading through the full recipe, including the ingredient notes and step-by-step instructions, before you begin will help you understand the process, anticipate each stage, and ensure you have all necessary ingredients and equipment ready. This prevents last-minute panics and ensures a smooth baking experience.
• Embrace Metric Measurements and a Digital Scale: For consistent and accurate results in baking, especially with recipes that rely on precise ratios like this mousse cake, I strongly advocate for using metric measurements with a digital kitchen scale. Cup measurements can be wildly inaccurate due to variations in how ingredients are packed or measured. A scale provides exact weights, leading to far better, more consistent outcomes, and often a less messy process!
• Standard Measuring Spoons Are Key: When the recipe calls for tablespoons or teaspoons, always use standard, leveled measuring spoons, not your everyday kitchen spoons. A standard tablespoon is 15ml, and a standard teaspoon is 5ml. Using regular cutlery can lead to significant measurement discrepancies.
• Stick to the Recipe for Best Results: For optimal results, adhere closely to the recipe as it’s written. This recipe has been developed and tested to provide a delicious and stable vegan passion fruit mousse cake. Altering ingredients, quantities, or methods can significantly affect the mousse’s texture, the cake’s crumb, or the overall balance of flavors. I cannot guarantee the success of any substitutions, and any changes made are at your own risk.
• Invest in a Springform Cake Tin: A 20 cm (8 inch) springform cake tin is an ideal piece of equipment for this recipe, as it allows for easy removal of the set mousse cake without damaging its delicate structure. A loose-bottomed cake tin would be a good second choice if a springform is unavailable.
• Lining the Tin Sides: To achieve those perfectly smooth, clean edges on your mousse, I recommend lining the sides of your springform tin with a strip of acetate. Acetate peels off effortlessly, leaving a professional finish. A double layer of baking paper can also be used as an effective alternative.
• Allow Ample Chilling Time: The mousse cake absolutely requires a minimum of 4 hours in the refrigerator to properly set and achieve its firm yet creamy texture. For the best, most stable results, I highly recommend chilling it overnight. Additionally, ensure your coconut cake is completely cold before you add the mousse layer; a warm cake can cause the mousse to melt and not set correctly. Factor this cooling and chilling time into your preparation schedule.
• Prepare Passion Fruit Curd in Advance: If you plan to top your mousse cake with the luscious vegan passion fruit curd, it’s best to prepare it before you even start baking the cake. The curd needs to be thoroughly chilled and firm before being spread over the set mousse. This can conveniently be made several days in advance and stored in the refrigerator.

Frequently Asked Questions (FAQ’s) About Your Vegan Passion Fruit Mousse Cake:

Explore More Vegan Passion Fruit Recipes:

If you’re a true enthusiast of passion fruit, you’ll undoubtedly adore my other tropical vegan creations! Be sure to check out my luscious vegan passion fruit curd, decadent vegan passion fruit cheesecake, and vibrant vegan passion fruit tart recipes for more plant-based tropical delights!

If you tried this recipe, I’d love to hear your feedback! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your creations truly inspire me!

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