Matcha Lemon Mousse Cake
Ingredients
Cake dry mix
- 120g all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp pink salt
Cake wet mix
- 95g dairy free yogurt
- 45g plant based milk
- 45g lemon juice
- Zest of 1 lemon
- 100g sugar of choice
- 55g melted dairy free butter or coconut oil
Mousse components
- 150g coconut whipping cream
- 1/2 tsp agar agar powder
- 35g sugar of choice
- 150g dairy free white chocolate
- 175g whipped coconut cream
- 5g matcha powder *dissolved
Preparation
Baking the 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 175c oven for 30-35 mins or until a toothpick comes out clean
Let cool completely
Making the 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 matcha powder and whisk until smooth
Allow mixture to cool to room temperature
Add in the 175g whipped coconut cream and mix until smooth
Assembling the cake
Insert a layer of cake in the cake mould
Pour first layer of mousse into the mold
Insert another layer of cake and add the rest of the mousse on top
Tap gently against the counter to release air bubbles
Place in the freezer until set
