White Chocolate Cranberry Dessert Casserole Recipe
By Hot For Food
🔪Prep Time: 30 minutes
👩🍳Cook Time: 20 minutes
vanilla cake layer
1/2 C soy milk
1 tsp apple cider vinegar
1 C all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
1/4 cup + 2 tbsp sugar
3 tbsp vegetable oil
1/2 tsp vanilla
cranberry compote swirl
3 C frozen cranberries
1 C sugar
1 tsp orange zest
1/3 C fresh squeezed orange juice
white chocolate mousse
6 oz cacao butter (about 1 1/2 cups roughly chopped)
1 C canned coconut cream
1/4 C coconut milk powder or soy milk powder
1/4 C agave nectar
3 C canned coconut cream (chilled until solid)
1/4 C confectioners sugar
1Preheat oven to 350°F.
2Make the cake layer first by combining the soy milk and apple cider vinegar in a bowl. Set aside to thicken for about 10 minutes.
3Combine flour, baking powder, baking soda, and sea salt in a 10″ x 8″ baking dish (which you’ll bake the cake layer in).
4Add sugar, oil, and vanilla to the milk and vinegar mixture and stir until well combined.
5Add the wet ingredients to the dry ingredients and fold together with a spatula in the baking dish until well combined. Spread into an even layer. The spatula can help clean the sides of the baking dish and keep all the cake in one even layer.
6Bake for 16 minutes or until a toothpick comes out clean.
7While the cake is baking, you can make the cranberry compote swirl. To make the cranberry compote, heat a saucepan over medium heat with all the ingredients for the cranberry compote and bring to a boil. This takes about 7 to 8 minutes.
8Let the mixture continue to bubble and reduce for 10 more minutes. Turn heat down if it’s splashing or burning. It should be reduced by about half and the liquid is still present but slightly thicker. Allow this to cool completely.
9To start the white chocolate mousse, over a double boiler melt the cacao butter completely. Once melted, whisk in 1 cup of canned coconut cream, soy milk powder, and agave nectar.
10Turn off the heat and remove the bowl once it’s mostly combined. Continue whisking until completely smooth and melted together off the heat.
11Place this bowl in the freezer for 30 minutes until the mixture is thicker and completely cooled. A soft butter texture should form around the edges and the entire thing should have thick caramel in consistency, without being entirely hard or solid. You have to freeze this mixture and mind the time because it’s all about how quickly the cacao butter cools. Do not leave unattended. Set a timer!
12Only once the white chocolate cream is at the right consistency and chilled, you can whip together the 3 cups of chilled canned coconut cream in a stand mixer or with a hand mixer in a cold glass bowl. Once the whip cream is fluffy and smooth, add in confectioners sugar slowly while whipping. Turn up the speed to get it fluffier.
13Once the coconut whip is thicker and fluffier, add the chilled white chocolate cream while the mixer is beating on medium high. Continue to mix until well incorporated and very smooth and fluffy.
14Refrigerate this mixture while the the cranberry mixture and cake layer cools completely. Do not assemble this while anything is still warm. Do not let the white chocolate mousse sit overnight. You should be able to assemble this within an hour.
15To assemble the dessert casserole, add dollops of white chocolate mousse on top of the cake layer in the casserole dish. Dollop large spoonfuls of the cranberry compote onto the mousse, and you can push it into the mousse a little too. Then dollop the remaining white chocolate mousse and then the cranberry compote. Take the end of your spoon or the spatula and swirl it around until you get a pattern you like and the cranberry compote is swirled and interspersed into the mousse layer. Watch the video to see exactly how I did it!
16I like this refrigerated for at least 12 hours before serving, but it’s more of a personal preference. You could serve it immediately but the mousse will be a bit more loose when you scoop it out and serve, however it’s still very delicious!
17To serve, take a large spoon and carve out portions of the cake and mousse together in your desired serving size. If you’ve refrigerated it longer, it will generally hold it’s shape so you can see the cake layer and the mousse layer, but the mousse shouldn’t be completely solid.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.