Raspberry Mousse Cake

Serves: serves 14


For the Mousse:
Raw Cashews Soaked 2 cup (300g) * I soak my nuts in bulk then measure
Fresh Raspberries 2 cup (454g)
Cocoa Butter or Coconut Oil ½ cup (113g)
Coconut Milk ½ cup (120ml)
Vegan White Chocolate 6 ounces
Confectioner’s Sugar 1½ cup (180g)
Raspberry Jam *optional 1 Tablespoon (15ml)
Aquafaba liquid from a can of chick peas ½ cup (120ml)
Agar ¾ teaspoon
You will also need:
½ Recipe Chocolate Cake
¼ Recipe Vegan Ganache

Read more at gretchensveganbakery.com

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Stay Fancy! ;)

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