Vegan Jelly Cake

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I can’t believe I love this Vegan Jelly Cake!

Yes you read that correctly I cannot believe I love these!

Against my will I was coerced into making the Vegan Jelly Cake!

But now I am so happy I did!

Not only are they beautiful, but they actually taste amazing!

All I can say is give it a try and see for yourself!

With minimal ingredients and some of your favorite fruits

These beauties will dress up any cake, dessert or buffet table!



Notes for Success:

You will need a sphere mold or something that can easily release these mini jelly cakes.

Agar can be a tricky ingredient in No Bake Desserts such as this one.

A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!

Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using

I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored

For more individual desserts like this one click the links below!

Caramel Banana Mousse Tarts

Edible Terrarium

Black Forest Tarts






Yield: 10 half spheres

Vegan Jelly Cake

Prep Time
15 minutes
Total Time
15 minutes


Coconut Water or Fruit Juice 2 cups (480ml)

Granulated Sugar ½ cup (100g)

Agar Powder 2 teaspoons

Assorted fruits & berries 2 cups


Cut the fruits into small pieces and place approx 2 Tbs of the fruit mix into the cavity of each sphere moldCombine the coconut water with the granulated sugar and the agar powderWhisk while cooking over medium to high heat until it comes to a boilBe sure to bring it to a full boil for at least 30 seconds to activate the agar properlyPour the liquid over the fruits in the silicone mold and refrigerate until set about 1 hourServe cold with your choice of garnishes


Vegan Jelly Cake can be kept at room temperature for up 3 hours but it is best served cold.
Keep refrigerated wrapped loosely or in an air tight container for up to 1 week.

The post Vegan Jelly Cake appeared first on Gretchen’s Vegan Bakery.

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