Today I’m sharing a light, fruity, and airy Pomegranate and Hazelnut Mousse Cake. This no-bake, raw-style cake combines tart pomegranate with toasty hazelnuts to create a sweet, creamy dessert that slices like a mousse or very soft cheesecake when properly thawed.
The combination of pomegranate and hazelnut is one of my favorites. Here, tender raw hazelnuts provide a pleasant chew and golden color in the crust and topping, while pomegranate contributes a bright, slightly tart flavor that balances the sweetness. You can use freshly squeezed pomegranate juice or a pure store-bought juice if you prefer a quicker option.
The arils on top act like jewel-like bursts of juice and intensify the pomegranate character. A fresh flower garnish is optional but pretty for serving.
Below you’ll find helpful guidance for achieving the ideal mousse-like texture when serving, plus the full ingredient list and step-by-step instructions for this raw, vegan cake.
Mousse-Like Consistency
The special quality of this cake is its soft, creamy texture that resembles a mousse. It requires a little planning and careful thawing to serve at its best. Follow these practical tips to get the right consistency and clean slices:
- Freeze the assembled cake fully to set it, then thaw it in the refrigerator before serving. Thawing brings out the flavors and gives the cake a soft, mousse-like mouthfeel without melting.
- I recommend thawing the cake in two stages for easiest handling: pull it from the freezer and leave it on the counter for about 5 minutes so the springform ring can be removed easily, transfer to a serving plate, then place it in the fridge for about 2 hours before serving. This yields a creamy but still firm texture.
- If you prefer firmer slices you can slice the cake while it’s still mostly solid (either straight from the freezer or after limited thawing). If fully thawed it will be softer and more challenging to slice neatly.
- Thawing time can be adjusted by room temperature. In a warm environment, shorten the fridge thawing time; if it’s cool, you can let it sit a bit longer. If the cake becomes too soft, return it to the freezer briefly to firm up again.
- Store any leftovers frozen and thaw portions in the fridge as needed so the texture remains consistent from serving to serving.
With a little planning — mainly allowing time to freeze and then to chill in the refrigerator prior to serving — the result is a fluffy, creamy dessert that consistently impresses guests. People who try this cake often ask for the recipe because the texture and flavor are so appealing.
Pomegranate and Hazelnut Mousse Cake
5 from 2 reviews
Fruity, creamy, and fluffy: a pomegranate and hazelnut mousse cake that’s raw, vegan, and naturally sweetened with maple syrup.
- Author: Audrey @ Unconventional Baker
- Prep Time: 25 minutes
- Total Time: 25 minutes (plus freezing time)
- Yield: 6″ cake
- Category: raw cake
- Method: raw, no-bake
- Cuisine: raw vegan
- Diet: Vegan
Ingredients
Crust
- 1 cup hazelnuts
- 3 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp coconut oil (unscented)
Filling
Make sure all ingredients are at room temperature before starting
- 1 ½ cups raw cashews, pre-soaked and strained
- ¾ cup pomegranate juice
- ½ cup coconut cream (the thick cream skimmed from full-fat coconut milk)
- 6 tbsp maple syrup
- 2 tbsp lemon juice (from 1 medium-large lemon)
- 1 tbsp coconut oil (unscented)
- ½ tsp salt
Toppings
- ½ cup pomegranate arils
- ½ cup hazelnuts, crushed or ground
- Fresh flowers, optional
Instructions
- Make the crust: Process the hazelnuts, dates, maple syrup, and coconut oil in a food processor until you have a fine, sticky crumble. Press the mixture firmly into the base of a 6″ springform pan. Place the pan in the freezer while you prepare the filling.
- Make the filling: Blend the soaked and drained cashews with pomegranate juice, coconut cream, maple syrup, lemon juice, coconut oil, and salt in a high-speed blender until completely smooth and creamy. Pour the filling over the prepared crust, tap the pan to remove air bubbles, and smooth the top with the back of a spoon.
- Set the toppings: Freeze the cake for 10–15 minutes so the top firms slightly, then press crushed hazelnuts around the edge and scatter the pomegranate arils across the center. Tap the pan lightly to help the toppings settle into the filling.
- Freeze and finish: Return the cake to the freezer for 5–6 hours or overnight to fully set. When ready to serve, remove from the freezer, let it sit on the counter for about 5 minutes so the springform ring can be released, transfer to a serving plate, and chill in the refrigerator for about 2 hours to soften to a mousse-like consistency. If you need to store the cake longer, keep it frozen and thaw slices as needed.
Notes
Room temperature ingredients: It’s important that ingredients—especially coconut oil and coconut cream—are at room temperature. If they are too cold, the coconut oil can solidify and prevent the filling from blending into a smooth, homogeneous texture.
Soaking cashews: To soak cashews, cover them with water and let them sit for at least 4 hours or overnight in the refrigerator, then drain. For a quick soak, cover with just-boiled water and let sit for 15 minutes, then strain. Soaking softens the nuts and yields a creamier filling when blended.
Coconut cream: Use the thick, creamy layer that rises to the top of a can of full-fat coconut milk.
Storage and serving: Store the cake frozen and thaw slices in the fridge for best texture. Adjust thawing time depending on room temperature to avoid over-softening.