Vegan Fruit Jelly Cake. Light, refreshing and naturally sweetened. Perfect for dessert and packed with a variety of fruit. A beautiful way to impress your guests!
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This Vegan Fruit Jelly Cake is the perfect summer treat when berries and mangos are in season! It's also such a stunning dessert to look at. This type of layered jello dessert comes from Southeast Asia, commonly in Thailand. The jello is made with agar agar powder which is vegan and when activated, it sets your liquid into a jelly.
This is a quick and simple dessert recipe that anyone can make with a bit of patience. If you can make jello, you can definitely make this dessert.
Ingredients
Please scroll down to below recipe card for exact measurements.
Fruit Jelly Layer
- Cold water
- Mango juice: or substitute with orange juice. Apple juice could work too.
- Maple syrup
- Agar Agar Powder
- Fresh Mango
- Strawberries
- Blueberries
Coconut Layer
- Whole fat coconut milk
- Cold water
- Agar agar powder
- Maple syrup
How to make Vegan Fruit Jelly Cake
Fruit Jelly Layer
- In a small pot, whisk together cold water, mango juice, maple syrup, agar agar powder.
- Bring to a boil for 1 minute and pour liquid into a 7 x 5 inch glass container. Then add in fruits and stir to distribute the fruits so it's colorful throughout.
- Transfer to the freezer uncovered for 30 minutes to quicken the jelly-setting process. Once it's set, proceed to making the coconut layer.
Coconut Layer
- In a small pot, whisk together coconut milk, water, agar agar powder and maple syrup. Bring this a boil for 1 minute uncovered, stirring constantly.
- Pour this hot liquid over the back of a spoon on top of your set fruit layer. Cover and place in the fridge for 3-4 hours or overnight to firm completely.
- Slice with a hot knife into small squares and enjoy cold!
Storage
Leftovers will last up to 4 days stored in an airtight container in the refrigerator.
Expert Tips
- Always whisk your agar agar powder into the liquid before you heat it. This allows for the agar agar powder to mix in with the ingredients well to prevent any clumps.
- Use a whisk! This ensure even distribution of your liquids. A fork does not cut it.
- Allow agar agar liquid to reach boiling point to activate it so it can set the jelly.
- Keep your jelly liquid over low heat before pouring into the mold. This ensures your jelly stays as a liquid. If you remove it off the heat source, it will solidify very quickly.
- Pour the coconut liquid over the back of a spoon to prevent breaking the fruit jelly layer.
Other recipes you may like!
- Mango Coconut Jelly
- Lychee Coconut Jelly
- Pandan Coconut Jelly
- Japanese Raindrop Cake
- Mango Pudding
- Earl Grey Milk Tea Pudding
📖 Recipe
Easy & Simple Vegan Fruit Jelly Cake
Ingredients
Fruit Layer
- 1 ⅓ cups water
- ⅔ cup fruit juice of your choice
- ¼ cup maple syrup
- 1¾ teaspoon agar agar powder
- ⅓ cup mango diced
- ⅓ cup strawberries diced
- ⅓ cup blueberries
Coconut Layer
- ¾ cup coconut milk full fat
- ¼ cup water
- ¾+ ⅛ teaspoon agar agar powder
- 3 tablespoon maple syrup
Instructions
Fruit Jelly Layer
- In a small pot, whisk together cold water, mango juice, maple syrup, agar agar powder.
- Bring to a boil for 30 seconds and pour liquid into a 7 x 5 inch glass container. Then add in fruits and stir to distribute the fruits so it's colorful throughout.
- Transfer to the freezer uncovered for 30 minutes to quicken the jelly-setting process. Once it's set, proceed to making the coconut layer.
Coconut Layer
- In a small pot, whisk together coconut milk, water, agar agar powder and maple syrup. Bring this a boil for 30 seconds uncovered, stirring constantly.
- Pour this hot liquid over the back of a spoon on top of your set fruit layer. Cover and place in the fridge for 3-4 hours or overnight to firm completely.
- Slice with a hot knife into small squares and enjoy cold!
Kathrin
Hi Christie,
Thanks for sharing. May I know what fruit juice did you use? I'm thinking of using either coconut or lychee juice. Which one do you reckon works best for this recipe? Thank you.
christieathome
Hi Kathrin, I used a mixture of mango with orange but Lychee would be absolutely delicious to use! Enjoy!
Lily Sugathan
Hello! I look forward to making this .... could you please let me know what size the glass container is that you set the jelly cake in? Thank you.
christieathome
Hi Lily, thanks so much for asking and I hope you enjoy my recipe! I used a 7 x 5 inch glass container.
Harley Johnson
Does the container have to be glass?
christieathome
I would recommend anything that is heatproof since you're pouring hot liquid into it. Ceramic or a steel one will work. I would advise not using plastic.
Sonia
A delicious dessert but you forgot to mention in the written revipe that we have to boil the coconut milk mixture! I just watched the video now... So I've ended up with that coconut layer not set properly but it's still tasty!
christieathome
I'm so sorry, that's an oversight on my part so thank you for bringing that to my attention Sonia! I'm glad you still enjoyed it and thank you for making my recipe.
Rosemary Squires
I love these! They're so aesthetic and I was worried about sugars. But then I looked and saw you used maple syrup yay! (Canadian maple syrup is so good!)