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Vegan Winter Fantasy Cake

Prep time: 35 min

Chill time: 2-3 hours

Servings: 8



  • 3 oz crushed vegan/GF chocolate cookies. (You can also use vegan or

  • GF cake mix to create a sponge and cut the top before layering the mousse.)

  • 3 tbsp vegan butter, melted or coconut oil (using coconut oil can change the flavor of the crust)


  • 2 tbsp lemon juice

  • 3 tbsp sugar

  • 2/3 tsp unflavored agar agar

  • 1 cup mix berries (strawberry, blueberry, blackberries or raspberry)

  • To cut corners you can use Triple Berry Preserve.


  • 8 oz vegan cream cheese. (like Tofutti brand)

  • 1 can coconut cream

  • 1 1/4 cups granulated sugar

  • 2 teaspoons pure vanilla extract

  • 3 tablespoons lemon juice

  • 3 oz vegan white chocolate, finely chopped

  • 2 tbsp agar agar


  • 2 1/2 sticks vegan unsalted butter

  • 2 1/2 cups confectioners' sugar

  • 2 tbsp vanilla extract

  • 2 tbsp coconut cream or vegan heavy cream (keep in mind coconut cream will change the flavor profile)

  • 1 tbsp sugar

  • Juice of the Triple Berry simple


  1. Place the vegan choco cookies in a food processor and combine with butter or coconut oil. Press the mixture into a pan lined with aluminum foil. Set aside in the fridge until ready to assemble.


  1. In a saucepan, combine the cut blueberries, sugar, and lemon juice. Cook for 3-4 minutes on medium-high heat until the berries start to burst and you end up with a purée or compote consistency (if you want a smoother consistency with no large berry pieces blend the berry mixture until completely smooth). Add the agar agar (gelatin mix) and mix well. Set aside.


  1. In a bowl, combine the softened cream cheese. yogurt. half the heavy cream (or coconut cream), sugar, and lemon juice. Mix well until smooth.

  2. Place white chocolate in a medium bowl over a saucepan of simmering water, and cook, stirring constantly, until melted; remove from heat, and let cool for 5 minutes.

  3. Pour white chocolate into the cream cheese mixture and fold until combined.

  4. "Heat the rest of the cream in the microwave until just before boiling. Add the gelatin powder and combine. Pour the gelatin mixture to the cream cheese mixture and mix until smooth.


  1. Divide the mixture evenly into three separate bowls. Add all the berries (berry purée or compote) to one bowl mix well to incorporate. It should turn dark purple this will be your bottom layer. To the other bowl add half the blerry mixture liquid into one bowl.

  2. Pour in the rest of the liquid and mix well, this should be a lilac color. Leave the last bowl plain as this is your cheesecake topping

  3. " Pour in the Triple Berry mixture into the crust first then layer from darkest to the plain cheesecake mixture. Refrigerate for 2 to 3 hours.


  1. "When the cake has set make your frosting- with a mixer, cream the butter together with the confectioner sugar. Add in your vanilla extract, heavy cream, and berries purée you made earlier. Mix on medium-high for about 8 minutes until light and fluffy. Add the mix to a piping bag with a star tip and frost your cake according to the design of A Twosome Place. Enjoy!

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