Vegan Mango Blueberry Mousse Cake

Savor the exquisite fusion of mango and blueberry layers on a nutty oat base. This vegan, gluten-free, and refined sugar-free indulgence is pure bliss in every slice. Elevate your dessert experience with the Mango Blueberry Bliss Cake.

INGREDIENTS:

FOR THE BASE:


– 1 cup (100 g) oats (gluten-free if needed)


– 1/2 cup (75 g) almonds (or other nuts)


– 1/4 tsp salt


– 8 soft dates (pitted)


– 2 tbsp coconut oil (melted)

FOR THE MANGO LAYER:


– 1 1/2 cups (200 g) cashews (soaked in water for at least 4 hours, then drained)


– 1 cup (250 ml) coconut milk (full-fat)


– 1/4 cup (80 g) maple syrup (or other liquid sweetener)


– 1/4 cup (60 ml) lemon juice


– 1/4 tsp turmeric (optional, for color)


– 2 cups (300 g) mango (fresh or frozen, thawed)

FOR THE BLUEBERRY LAYER:


– 1 1/2 cups (200 g) cashews (soaked in water for at least 4 hours, then drained)


– 1 cup (250 ml) coconut milk (full-fat)


– 1/4 cup (80 g) maple syrup (or other liquid sweetener)


– 1/4 cup (60 ml) lemon juice


– 2 cups (300 g) blueberries (fresh or frozen, thawed)

INSTRUCTIONS:

FOR THE BASE:


1. Line a 7-inch (18 cm) springform pan with parchment paper.


2. In a food processor, blend oats, almonds, and salt until crumbly.


3. Add dates and coconut oil, blend until sticky.


4. Press the mixture evenly into the bottom of the prepared pan and place in the freezer while making the filling.



FOR THE MANGO LAYER:


1. In a high-speed blender, blend soaked cashews, coconut milk, maple syrup, lemon juice, and turmeric until smooth and creamy.


2. Add mango, blend again until well combined.


3. Pour the mixture over the base, spread it evenly, and tap the pan to release air bubbles.


4. Place in the freezer for about 2 hours until firm enough to add the blueberry layer.


FOR THE BLUEBERRY LAYER:


1. In a high-speed blender, blend soaked cashews, coconut milk, maple syrup, and lemon juice until smooth and creamy.


2. Add blueberries, blend until well combined.


3. Pour the mixture over the mango layer, spread it evenly, and tap the pan to release air bubbles.


4. Place in the freezer for at least 4 hours or overnight to set completely.


TO SERVE:
1. Remove the cake from the freezer and let it thaw for about 15 minutes before slicing.


2. Garnish with more fresh fruits if desired. Enjoy your Mango Blueberry Mousse Cake!

NOTES

1. CHOICE OF NUTS FOR THE BASE: Almonds provide a great texture and flavor, but walnuts or pecans can also be excellent choices for a slightly different taste profile. Experiment to find your favorite.

2. SOAKING CASHEWS: Ensure cashews are well soaked to achieve the creamiest texture. Overnight soaking might be even more effective if you have a less powerful blender.

3. COCONUT OIL IN BASE: Make sure the coconut oil is melted but not hot when mixing with other base ingredients to avoid uneven blending.

4. MAPLE SYRUP SUBSTITUTIONS: If you want to experiment with other natural sweeteners, agave syrup or honey (if not strictly vegan) can be good alternatives.

5. ENHANCING THE FRUIT LAYERS: For an extra punch of flavor, consider adding a pinch of cinnamon or vanilla extract to the fruit layers. These can complement both the mango and the blueberry flavors nicely.

6. TURMERIC FOR COLOR: The turicum is optional but adds a vibrant color to the mango layer. A small pinch will enhance the appearance without affecting the taste much.

7. TEXTURE OF THE FRUIT: If using frozen fruit, make sure it is completely thawed and drained of excess liquid to prevent the mousse from becoming too watery.

8. SERVING AND STORAGE: This cake is best served slightly thawed. For leftovers, cover and store in the freezer. When ready to enjoy again, simply allow it to thaw slightly for easy slicing.

9. DECORATIVE TIPS: Garnish with fresh slices of mango, whole blueberries, and perhaps some mint leaves or edible flowers for an impressive finish that enhances both the look and taste.

10. NUT ALLERGIES: For a nut-free version, consider using seeds like sunflower or pumpkin in the base, and silken tofu or coconut cream as alternatives in the layers.

11. BLENDING FOR SMOOTHNESS: Depending on the strength of your blender, you might need to pause and scrape down the sides periodically to ensure all ingredients are smoothly incorporated.

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