You need to try this deliciously decadent fraisier cake. It is made with a light génoise sponge, sweet fresh strawberries and a creamy vanilla mousseline filling. It’s the perfect cake for a celebration on any day of the week!
Bake time : 10 minutes
Total prep time : 2 hours plus chilling time
Makes 1 large cake or 4 – 6 individual ones
Recipe by : Daphne McMahon
Recipe Credit: Rhythm 108
Génoise sponge:
80g rice flour
40g polenta flour
40 tapioca starch
40g ground almonds
120g raw cane sugar
1 tsp baking powder
200ml almond milk
80g coconut oil, melted
2 tsp vanilla extract
Mousseline cream filling:
600ml plant milk (oat or almond work well in this recipe)
2 tsp vanilla extract
100g icing sugar
30g tapioca starch
2 tsp agar agar powder
200g coconut oil room temperature
Filling and decoration:
400g fresh strawberries
125g marzipan
Red food colouring
Sugar syrup:
30ml water
30g sugar
You need to try this deliciously decadent fraisier cake. It is made with a light génoise sponge, sweet fresh strawberries and a creamy vanilla mousseline filling. It’s the perfect cake for a celebration on any day of the week!
Bake time : 10 minutes
Total prep time : 2 hours plus chilling time
Makes 1 large cake or 4 – 6 individual ones
Recipe by : Daphne McMahon
Recipe Credit: Rhythm 108
Method for the génoise sponge:
Method for the mousseline cream filling:
Method for the sugar syrup:
Method for the marzipan:
Take your block of marzipan and add a small drop of red food colouring to it and mix it in well so that it becomes totally uniform in colour. Wrap in cling film and leave to one side.
To assemble the cake:
In need of more strawberry inspiration? Explore more of our vegan strawberry recipes.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!