Peach Yogurt Mousse Cake

Hello loves!

Today’s recipe is (finally) a super summery one, made with my favourite all time fruit: peaches! Thus fabulous pie is made with fresh, juicy peaches for both the creamy filling and the vibrant topping. Isn’t it a delight?

I’d been wanting to try a lighter cake recipe for the longest time, and this one really checks all the boxes. The yogurt filling is creamy, luscious and fluffy, lightly sweetened by a bit of sugar and some ripe summer peaches. So, so good. I will say, though: it’s not the easiest cake to make! Sadly, agar agar and yours truly have a lifelong beef (get it? beef! cos real gelatine is made with beef heh heh I’m so not funny) and I have the craziest time getting it right.


For real.

It just curdles by just looking at it? Or decides not to set your cake whenever the all mighty agar lord feels like it? Excuse me?????????????????????

Okay, I get it: that’s not making you want to make this cake, is it?

Worst most awful saleswoman award goes to Consuelo!

Jokes aside, if you follow the instructions to a T, you should have no problem getting this cake to look all luscious and lovely. And boy, is it rewarding! 

Seriously, this is a brilliant dessert to prepare for parties and get-togethers. It travels well and it’s basically a crowd-pleaser. Unless your weird-a$$ pals don’t like peaches, in that case:


Or in other words: you need new friends. Because who doesn’t like peaches? WHO DOESN’T.

Best fruit ever, if you ask me. Though if you don’t like them (which I’ll never get but okay???? Keep enjoying that highly likely sad peach-less existence I guess?), you can sub other fruit purees such as berries’. Don’t go for highly acidic fruit such as kiwifruit because that will make the agar gods turn against you.

And you won’t like that.

In other worlds: it will curdle to death and you will curl up into a tiny ball of sorrow and cry yourself to death because your cake is ruined and now your peach-hating, kiwi-lover friends will hate you. Yes, you. Please, refrain from making this cake with kiwis, pineapple or papaya. Even when you cook the purees, it will likely curdle to death and you will curl up into a tiny ball and yadda yadda.

Stick to cooked peaches or basic (as in a high pH) fruit and you’ll be happy. Wanna know who won’t be happy? Your peach-hating friends. 

Ditch ’em.


Peach Yogurt Mousse Cake

Peach Yogurt Mousse Cake


  • For the crust:
  • 150 grams cookies
  • 80 grams coconut oil
  • -
  • For the filling:
  • 500 grams coconut yogurt
  • 600 grams coconut cream (chilled)
  • 4 small peaches (must be very ripe)
  • 150 grams sugar
  • 1 + 1/2 tbsp. agar powder
  • 80 grams water
  • 50 grams sugar
  • 1 tsp. vanilla extract
  • -
  • For the topping:
  • Fresh peaches and maple syrup


  1. Start by making the crust. With the help of a food processor (or a kitchen bag + a rolling pin, if you don't have one), reduce the cookies to crumbs.
  2. Add in melted coconut oil and press the mixture into a small-medium sized spring-form pan lined with parchment paper at the bottom.
  3. Let crust to chill while you prepare the filling.
  4. First step is pureeing the peaches and heating them in a saucepan on low for 5-10 minutes to inactivate the enzymes which could break down the mixture. Set puree to chill while you prepare the rest of the filling.
  5. To make the filling, whip chilled coconut cream with sugar until somewhat stiff. Set this bowl aside.
  6. In a different bowl, whip coconut yogurt plus peach puree and vanilla. Set this aside while you prepare the agar mixture.
  7. To make the agar mixture, add 80g of water to a small saucepan, plus the agar powder and sugar. Heat on medium heat until this paste thickens. Once it thickens, add it to the coconut yogurt peach mixture immediately (otherwise it will likely curdle) and whisk for 40 seconds to one minute until fully mixed.
  8. Fold the cream mixture into the yogurt agar bowl until creamy. Try not to overmix, as it can clump and curdle.
  9. Pour mixture on top of the crust and chill overnight (for at least 8-10 hours)
  10. Once it's chilled, peel and slice some fresh peaches and top the cake with them. Enjoy!

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