Jump to Recipe·Print Recipe·Leave a Review
This Vegan Pistachio Mousse Cake is the ultimate nutty dessert. Rich pistachio loaded sponge is topped with a chocolate and pistachio cream mousse. Vegan, no-egg, no-dairy and easy to make.
This creamy dessert has been made in collaboration with Rhythm 108. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pistachio Mousse Cake
My easy vegan pistachio mousse cake is a luxurious dessert that blends rich flavours and textures. The base features a delicate pistachio sponge with a light crumb, infused with ground pistachios for a subtle nutty flavour and slight green hue. This sponge cake layer is complemented by layers of rich chocolate, pistachio mousse made with dairy-free whipped cream resulting in a creamy and airy filling. The cake is elegantly finished with a layer of plain whipped cream, pistachio cream, garnished with ground pistachio This cake is both visually stunning and indulgently delicious, making it a perfect centrepiece for any special occasion. You’ll love it!
Looking for more pistachio recipes? Check out my:
- Vegan Pistachio Cream Brownies
- Mini Vegan Pistachio Cheesecakes
- Vegan Pistachio Crispy Cups
- Easy Vegan Pistachio Cookies
- Vegan Pistachio Cake
Why you’ll love this recipe
- Rich and nutty flavour: The pistachio sponge and pistachio mousse layer deliver a scrumptious nutty taste without any artificial flavours or colours.
- Luscious texture: Experience the perfect balance between the fluffy sponge and the creamy, melt-in-your-mouth ombre mousse.
- Visually stunning: The vibrant pistachio green hue and elegant presentation make it a showstopper for any occasion.
- Fully vegan: No need for any animal ingredients to make this show-stopping dessert. Enjoy all the indulgence of a traditional mousse cake, but entirely plant-based!
- No artificial colours or flavours: Made with whole, natural ingredients, no artificial colours or preservatives!
- Versatile: Perfect for any occasion including birthdays, dinner parties, or as a special treat to enjoy anytime.
- Easy to make: Simple preparation steps ensure that you can create this delightful dessert with ease, great for any skill level!
Layers of a pistachio mousse cake
This dessert might look tricky to make, but it is possibly the easiest dessert you can make.
- Firstly is the cake – This cake is filled with roughly chopped pistachio nuts making it super rich, nutty and indulgent.
- Next up is the mousse layers – The mousse is three layers going from a dark chocolate mousse to whipped vanilla cream. It’s made using melted dairy-free chocolate alongside the BEST vegan cream double cream from The Coconut Collaborative. This cream is thick, creamy and whips up to stiff peaks, which is crucial for this dessert. If you were to use a single cream or poor quality cream, it won’t hold it’s shape or create the right mousse like texture! The pistachio layer features pistachio cream from Rhythm 108. This is so delicious, i could eat it by the spoonful from the jar (i totally haven’t already done that….. – haha!).
- Decorative topping – To finish off the dessert and to add even more wow factor to this spectacular dessert, add a simple pistachio cream feathered effect and some more chopped pistachio nuts. It adds so much more depth of flavour and colour to the dessert.
Vegan Pistachio mousse cake FAQ
Can this be made gluten-free?
- You can swap the flour in the brownie base for a high quality gluten-free flour. The only change, it might not hold together as well, but it will still taste absolutely delicious!
Why didn’t my mousse set?
- The main cause is not having the right cream. The cream you use is crucial to a mousse texture which sets firm. The ONLY cream I would recommend for this recipe is The Coconut Collaborative Double Cream. This is the thickest dairy-free / vegan cream and it’s delicious!
How to get even layers of mousse?
- In order to get clean, clear layers of mousse, you want to chill each layer before adding the next on top.
Cutting the mousse?
- You’ll want to use a sharp flat knife to slice this cake into servings. Don’t use a serrated knife of it could catch on the pistachio cake base and create lines throughout the mousse slice. You can also gently heat up the flat knife in some warm water, wipe clean then cut. This will result in super neat slices.
What pistachio cream to use?
- Excited to showcase the brand new spread from Rhythm 108 – creamy Pistachio Spread! This is a vegan friendly pistachio cream, which is divine! Made from whole pistachio nuts and crafted in their swiss bakery, this is one of the best pistachio creams on the market!!!! Available to shop in Waitrose!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos onInstagram,TikTokandFacebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pistachio Mousse Cake
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: thelittleblogofvegan
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make a deliciously nutty, creamy and delicious vegan pistachio mousse cake, which is sure to impress! No-egg or dairy needed, just some simple ingredients and hungry guests.
Ingredients
Scale
Ingredients for the sponge
- 240ml of dairy-free milk (soya milk works best)
- 1 teaspoons of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 80g of pistachio nuts (roughly chopped / ground)
Ingredients for the chocolate mousse
- 220ml of vegan double cream
- 150g of dairy-free dark chocolate
- 80g of dairy-free butter
Ingredients for the pistachio mousse
- 220ml of vegan double cream
- 80g of pistachio cream (I use Rhythm 108 creamy pistachio spread)
Ingredients for the white cream layer and decoration
- 220ml of vegan double cream
- 2 tablespoons of Rhythm 108 pistachio cream
- 50g of pistachio nuts (chopped)
Instructions
Method (sponge)
- Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the ground pistachio nuts.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
- Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
- To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.
Method (chocolate mousse layer)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate & butter mixture to melt, stirring with a heat-proof spatula. Remove from the heat and allow to cool for a few minutes while you whip the cream.
- Add the double cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
- Once thick and the chocolate mixture has cooled down, pour the chocolate into the cream and whip to combine.
- Spoon and spread the thick chocolate layer to the pistachio cake base. Chill in the fridge before adding on the next layer on top.
Method (pistachio cream layer)
- In a stand mixer add in the double cream and pistachio cream and whip until thick and holds a stiff peak.
- Spoon and spread the pistachio cream on top of the chocolate in an even layer.
- Repeat for the plain white vanilla cream layer on top. You’ll then have 3 layers of flavoured creams.
- To add some decoration to the top of the dessert, transfer 2 tablespoons of pistachio cream into a piping bag and snip off the tip. Pipe lines over the dessert, then use a tooth pick or skewer, drag it through in the opposite direction to create a fun feathered effect (watch my video for reference).
- Decorate the top of the cake with some ground / roughly chopped pistachio nuts.
- Chill the dessert in the tin overnight in the fridge.
- Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate.
- Use a knife sharp knife to cut the cake into servings.
- Serve and enjoy. Optional: serve with extra pistachio cream as a drizzle!
Notes
To store: You want to keep the mousse chilled, so store in a air tight / sealed container in the fridge. Enjoy directly from the fridge. Best enjoyed within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: cake
- Method: Baking
- Cuisine: American
Follow:
You may also enjoy:
No-Bake Chocolate Yule Log
Vegan Biscoff Brownies
Vegan Lemon Meringue Cake
Vegan Peach Cobbler Cake
