Matcha Mousse Cake
An impressive cake this luscious & delicate deserves to be devoured! Creamy Vegan Matcha Mousse Cake with a cloud-like mousse will give you a tasteful journey between the earthy sweetness texture and the complex taste of Suncore Foods® Midori Jade Matcha Powder. This cake is the perfect treat to enjoy during anytime of the day! Visit SuncoreFoods.com for the recipe and create the perfect matcha made in heaven combinations in your delicacies!
Ingredients
Cake Dry Ingredients:
120g all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Cake Wet Ingredients:
95g dairy free yogurt
90g plant based milk
100g sugar of choice
55g melted dairy free butter or coconut oil
Mousse:
150g coconut whipping cream
1/2 tsp agar agar powder
35g sugar of choice
150g dairy free chocolate
175g whipped coconut cream
5g Suncore Foods® Midori Jade Matcha Powder *dissolved
Glaze:
100g water
120g sugar of choice
80g corn syrup
120g coconut condensed milk
120g dairy free white chocolate
4g Suncore Foods® Midori Jade Matcha Powder *dissolved
1/2 tsp agar agar powder
Directions
1. Cake — In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Fold the mixture with a spatula to incorporate. Pour the batter into prepared pan. Bake at 175 c oven for 30-35 mins or until a toothpick comes out clean. Let cool completely.
2. Mousse — Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot cream over the white chocolate, add the Suncore Foods® Midori Jade Matcha Powder and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth. In a saucepan, add water, sugar and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder, matcha. Keep stirring until agar completely dissolve. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool completely.