Birthdays, Cakes and desserts, Cream cakes, Easter, Holidays, Pudding and mousse, Special cakes, Sponge cakes

Lemon Mousse Cake with Golden Oreo Topping

Vegan Lemon Mousse Cake with Golden Oreo Topping
Vegan Lemon Mousse Cake with Golden Oreo Topping

Lemon Mousse Cake with Golden Oreo Topping

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is a really fancy cake for special occasions. The sponge cake is airy and moist, and the lemon mousse is fluffy and so good you won’t believe it! I have decorated it with crushed Golden Oreos and golden edible pearls, but you can use whatever you want for decoration, or even skip it all together since the cake and lemon mousse are more than enough, really.

You can also serve this lemon mousse as dessert, in a bowl. It’s so good! SO GOOD!

Ingredients for a large round cake, about 24 cm:


  • 2 cups wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup soy or almond milk
  • 1 tbsp vinegar
  • 1/2 cup vegetable oil, I use sunflower oil

Lemon Mousse:

  • 1 cup vegan heavy cream
  • 1 organic lemon
  • 150 grams vegan cream cheese (neutral taste)
  • 4 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Decoration: Golden Oreos or other decoration of choice. Maybe some candied lemon peel will be nice here!

This is how you do it:

For the cake, mix all the dry ingredients together in a large bowl. Mix together milk and vinegar and let it curdle for 5 minutes (this will not work with oat or rice milk I think). Add the milk-vinegar mixture into the dry mixture and add the oil. Mix it into a smooth batter and pour it into a round spring cake form (about 24 cm) lined with parchment paper and bake it for 25-30 minutes at 180 C (350 F), or until a toothpick inserted to the middle of the cake comes out clean. Let the cake cool completely before doing anything more, I let mine cool overnight, but at least let it cool for a couple of hours in the fridge. Do not add the lemon mousse to it while it’s warm.


Lemon Mousse: whip the heavy cream until fluffy. Cut the lemon in half and juice one of the halves. Grate the two halves and add both the peel and juice to the whipped cream. Add the cream cheese, vanilla extract and the powdered sugar and whip it into a smooth mousse/cream. Adjust the taste with more lemon juice, powdered sugar or vanilla.

Cut the cake in 2 layers with a sharp knife. Spread 1/3 of the mousse on the bottom layer, then place the second layer on top and spread the rest of the mousse on the top and sides. You may have some leftover mousse. Eat it like a crazy! Grab that spoon and eat it before anyone sees you!

Decorate the cake and let it sit in the fridge until serving. It will keep in the fridge for several days. I’m not sure about freezing, but I guess that will be ok too … I will freeze 1 piece next time I make it, just to check.



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