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–+ servings

Vegan Peach Mousse with Tangerine

What better way to say "I love you" than with a delicious, vegan-friendly dessert that celebrates the beloved fruit of this season: peaches! Our vegan peach mousse with tangerines will be sure to delight your loved one, combining sweet flavors of fragrant Tangerines with creamy, silky smooth peach mousse. Not only can you surprise the one you love on Valentine's Day, but also enjoy a delectable treat that is animal-friendly and guilt-free! So whip up this lovely mousse today and get to shower some extra love onto those special people in your lives!
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 218 kcal

Ingredients
  

Let's gather the ingredients!

Sponge Cake

  • 1¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup sparkling water
  • ¼ cup coconut oil melted
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Peaches

  • 2 pounds peaches canned

Cream

  • 1½ cups vegan whipped cream
  • 2 sachets cream stiffener
  • 1 tsp vanilla extract
  • ¾ cup juice from the peach can
  • 1½ tbsp agar powder
  • ½ cup granulated sugar
  • 1½ pounds plant-based curd
  • 1 cup tangerine canned, chopped

Toppings

  • fresh fruits

Instructions
 

Let's Begin!

    Sponge Cake

    • Preheat the oven to 350°F.
    • Mix the flour, sugar, vanilla, and baking powder in a large bowl, then add the coconut oil and sparkling water and stir only briefly.
    • Grease a cake tin (24cm round spring form) and add the batter. Bake for 25-30 minutes. Let the cake cool down completely.
    • After the cake has cooled down, remove the cake tin and the baking paper, and level the dome of the cake with a sharp knife. Place the sponge cake on a cake plate. Place a cake ring or a clear cake film around the cake.
    • Arrange the halved peaches on the sponge cake.

    Cream

    • Whip the vegan cream with cream stiffener and vanilla, then store it in the refrigerator.
    • Mix the peach juice from the can with agar in a large saucepan and bring to a boil. It should boil for at least 2 minutes. Stir continuously.
    • Take the pot off the stove and stir in the sugar, vegan curd, and tangerine with a whisk. Transfer to a large bowl, then cool to room temperature.
    • Carefully fold in the whipped cream, half at a time.
    • Spread the cream over the peaches (use a cake ring or a clear cake film). Let the cake chill in the refrigerator overnight, so the cream firms.
    • Top with fresh fruits, then serve and enjoy with family and friends!

    Nutrition

    Calories: 218kcalCarbohydrates: 43gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 85mgPotassium: 114mgFiber: 2gSugar: 27gVitamin A: 246IUVitamin C: 3mgCalcium: 46mgIron: 1mg
    Keyword cake, fruit, peach, sponge cake, tangerine, vegan
    Tried this recipe?Let us know how it was!