Grape Mousse Cake with Vanilla Almond Crust

 

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Ok so I taunted you yesterday with the fantastic picture from Sweetly Raw’s blog where I got the base of todays recipe. Unfortunately mine doesn’t look as good but it’s just as tasty as I would have imagined.  You could really taste the sweet natural grape flavoring and the cashews in the mousse, the vanilla almond crust wasn’t to shabby itself! For some reason the filling recipe came up short, literally, so next time (and in the recipe below) I will make sure to amend the ingredients. At one point when I was making the grape juice it looked like a slaughter-house in my kitchen. But as complex as it might sound to make your own grape juice then to make this cake it didn’t take me that long to do. When I got home from work it was raining so I decided to get the grape juice prepped and let it cool down while I was running. I think in total this cake took 40 minutes, plus about 4 hours to set in the fridge. I don’t know about you but I’m not a huge fan of coconut or anything that has to do with coconuts. A lot of vegan cheesecakes, mousse and pudding recipes call for coconut oil which is very high in fat and calories. I prefer to use irish moss, a calorie free seaweed that after soaking and blending turns into a tasteless jello like base that can be used for any dessert or even bread.  I used coconut oil this time but I’ll try it again with irish moss gel. I can’t wait to try this out again!

Grape Mousse Cake with Vanilla Almond Crust:

For the Grape Juice:

Side note: I love grape juice but never drink it because of the massive amounts of sugar that’s poured into it by Welch and the other companies. Try making this during a hot summer day or even adding it to champaign for a grape mimosa. UMMMM! A pound of grapes makes about a cup of grape juice.

3 pounds of grapes (preferably Concord, I used Tomcord because it was whats in season)

 

Pick all the grapes off of the stems and rinse well. It took me about three good rinses to get all of the tiny pieces of stems out. Next use a potato masher or something firm, I used a slotted spoon, to crush the grapes and start the juices flowing.  

     

About halfway there.

 Once you have crushed the grapes very well transfer to a big pot on the stove. Turn the heat on high until it starts to boil and reduce to a simmer for 10 minutes stirring occasionally. While this was simmering I made the crust and pressed it into the pan. The grapes don’t need constant attention. Just don’t cook longer than 10 minutes, you want a sweet taste not a cider taste. At this point let the heated crushed grapes cool, clean up area or go for a quick run!

  Once cooled strain the mixture through metal strainer, cheese cloths or a nut milk bag. I find that the nut milk bag is much easier and you only have to stain it once. Since the fabric weave is tighter you will have to give it a good squeeze to get all of the liquid out. Its sort of like milking the juice out of the grapes, so make sure your hands are clean! Yes it looks like a murder scene and yes after I finished it looked like a True Blood scene in my kitchen! But at last Voila, Grape Juice!  

                                                                

 

                          

 

 

 

 

 

 For the crust:

1 cup Vegan Vanilla Wafers

Handful Blanched Almonds

1.5 Tablespoon Agave

Process the cookies and almonds in a food processor until they crumble together. Add the Agave and process for about 30 seconds until its blended well. Take the crumb mixture and press firmly into an 8 inch spring form pan.

 

UMMM Starting to look more like dessert!

For the filling:

2 Cups fresh Grape Juice

3 Cups Raw Unsalted Cashews

4 Teaspoons Lemon Juice

6 Tablespoons Melted Coconut Oil

2 Tablespoons Lecithin

Liquify the grape juice, cashews, and lemon juice in the blender for a couple of minutes. Stop every once in a while to scrap down the sides with a rubber spatula. Once you have the cashews blended with the juice to a liquid consistently add the melted coconut oil and lecithin and blend for about another minute until its mixed very well.             

 

Then take your filling and pour over your vanilla almond crust. I only had one shot at taking the picture to the right and I blew it with my finger in the way! Oh-well! Let the cake set in the fridge for about 4 hours until very firm. Then you can remove the spring sides, slice and enjoy. If you want to get creative decorating the cake, use berries or vegan whip cream (something I just discovered and yes recipe to follow in the next week or so!)

    Ok so mine doesn’t look amazing but it’s what in the inside that counts right?  And the insides of this are nothing but fresh sweet fresh goodness. Peter and I shared a slice late last night before going to bed. Such a fun night and a fun new recipe. I hope you all try this out. Or at least try out the fresh grape juice for a summer drink.

I will let you know how it turns out when I use irish gel.

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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One Response to Grape Mousse Cake with Vanilla Almond Crust

  1. Heather says:

    Glad to see you tried the cake and know to double it next time. I like your pics in the recipe process Reba! I’ll be getting a bundle of grapes from my friend this Fall and will try your idea of using irish moss in there. I’ve made a Grape and Cranberry cheesecake that you might like too : http://www.sweetlyraw.com/2011/10/thanksgiving-goodies.html

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