Mixed Berry Mousse Cake with Almond Sablé and Blueberry Glaze


  • 150g coconut whipping cream
  • 1/2 tsp agar agar powder
  • 35g sugar of choice
  • 2 tsp blueberry powder (dissolved)
  • 150g dairy-free white chocolate
  • 175g whipped coconut cream
  • 100g blueberry purée
  • 1/4 cup water
  • 1 tbsp blueberry powder (dissolved)
  • 135g sugar of choice
  • 135g corn syrup
  • 90g condensed coconut milk
  • 1 tsp agar agar powder
  • 115g dairy-free white chocolate
  • 1 cup mixed berries
  • 1/3 cup water
  • 3 tbsp maple syrup
  • 1/2 tsp agar agar powder


  1. Bring 150g coconut cream to a boil.

  2. Add agar powder and dissolved blueberry powder. Cook until agar dissolves, whisking constantly.

  3. Pour hot mixture over dairy-free white chocolate and whisk until smooth.

  4. Allow mixture to cool to room temperature.

  5. Add whipped coconut cream and mix until smooth.

  6. Add mixed berries, water, and sugar into a saucepan.

  7. Cook on medium heat and mash the berries as they heat up.

  8. Add agar powder and cook until dissolved and the mixture reaches a saucy consistency.

  9. Remove from heat and pour the berry compote into a mold. Chill in the fridge.

  10. In a saucepan, combine blueberry purée, water, dissolved blueberry powder, and sugar. Heat over medium-low heat, stirring occasionally.

  11. When the mixture simmers, add condensed milk, corn syrup, and agar powder. Stir until agar completely dissolves.

  12. Remove from heat and whisk in dairy-free white chocolate until well-mixed.

  13. Strain the glaze through a fine strainer to remove any lumps. Let the glaze cool completely.

  14. Place the almond sablé at the bottom of a cake mold.

  15. Top with a layer of vanilla cake.

  16. Gently place the berry jelly layer on top of the cake.

  17. Spread the blueberry mousse evenly over the jelly layer.

  18. Refrigerate the cake to set.

  19. Once the cake is set, pour the cooled blueberry glaze over the mousse layer.

  20. Refrigerate the cake until the glaze is firm.

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