Vegan Blueberry Mousse Cake

A slice of heaven. This was my first time using Agar Agar so it went a bit "Meh" in the beginning, but the end results is SO delicious. A perfect fluffy cake in my opinion! 

INGREDIENTS;

For the vanilla cake bottom;

100 Grams of Non-Dairy Butter

2 DL / 1 Cup of Non-Dairy Milk, I used Soy

4 DL / 2 Cups of Flour of your choice

1 DL / 0,5 C ups of Sugar

2 Tsp of Baking Powder

1 Tsp of Vanilla Powder

For the blueberry filling;

4 DL / 2 Cups of Blueberries

1 Tbsp of Maple Syrup

2 1/2 Tbsps of Agar Agar Powder

2,5 DL / 1,3 CUP of Non-Dairy Whipped Cream

DIRECTIONS;

1. Preheat oven to 200 degrees C and prepare a baking tin.

2. Start with the cake bottom. Melt the butter and mix in the milk. Sift in the dry ingredients and mix until combined. Pour into the baking tin and bake for about 25 minutes, until a toothpick comes out clean.  Let cool.

3. Start with the blueberry filling. Heat up the blueberries and maple syrup in a pan over medium heat, then add in the agar agar agar and whisk on high heat for about 2-3 minutes. Let cool for a while before putting it in a blender to blend a bit. Add into the already whipped cream. Pour onto the cake bottom and put in the freezer for 2-3 hours.

4. Slice and enjoy with some fresh blueberries!