Introducing my Raspberry Ripple Mousse Cake! It’s a layer of the softest vanilla sponge topped with creamy white chocolate mousse swirled with juicy raspberries. This dessert captures all the flavors of the classic ice cream you love, in a delightful cake. Plus, the recipe is egg-free, dairy-free, and super simple to make.
We start by making a one-bowl vanilla cake for the base layer. For the creamy raspberry ripple mousse, we only need three ingredients whipped together for a beautifully light texture. It’s then decorated with fresh raspberries and a drizzle of white chocolate ganache, making it an impressive yet simple dessert perfect for Mother’s Day or Easter.
This dessert features a soft vanilla sponge layer topped with creamy white chocolate mousse swirled with juicy raspberries. It’s egg-free, dairy-free, and super simple to make.
Raspberry Ripple Mousse Cake (Egg-Free, Dairy-Free)
This Raspberry Ripple Mousse Cake combines the softest vanilla sponge with creamy white chocolate mousse swirled with juicy raspberries. It captures all the flavors of the classic ice cream in a delicious, easy-to-make dessert.
Raspberry Ripple Mousse Cake
Ingredients
Vanilla Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
Raspberry Ripple Mousse:
- 1½ cups dairy-free white chocolate chips
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
- 1 cup fresh raspberries mashed
White Chocolate Ganache:
- 1 cup dairy-free white chocolate chips
- ½ cup canned coconut milk full-fat
Topping:
- Fresh raspberries
- Drizzle of white chocolate ganache
Instructions
Prepare the Vanilla Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Ripple Mousse:
- Melt the dairy-free white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Gently fold the melted white chocolate into the whipped cream until combined.
- Swirl the mashed raspberries into the mousse mixture, creating a ripple effect.
Assemble the Cake:
- Place the cooled vanilla sponge layer on a serving plate or cake stand.
- Spread the raspberry ripple mousse evenly over the sponge layer.
- Refrigerate the cake for 2-4 hours to allow the mousse to set.
Prepare the White Chocolate Ganache:
- Place the dairy-free white chocolate chips in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the white chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is melted and the ganache is smooth. Allow it to cool slightly until it thickens but is still pourable.
Decorate the Cake:
- Drizzle the white chocolate ganache over the top of the mousse.
- Decorate with fresh raspberries.
Serve:
- Slice and enjoy this beautiful and refreshing dessert!
Notes
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
- Raspberries: Fresh raspberries provide the best texture and flavor for the ripple.
- White Chocolate Chips: Ensure the white chocolate chips are dairy-free.