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vegan fruit jellly cake

Easy & Simple Vegan Fruit Jelly Cake

Christie Lai
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!
4.50 from 2 votes
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Prep Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine Asian, Thai
Servings 9 pieces
Calories per serving 96 kcal

Ingredients
  

Fruit Layer

  • 1 ⅓ cups water
  • cup fruit juice of your choice
  • ¼ cup maple syrup
  • teaspoon agar agar powder
  • cup mango diced
  • cup strawberries diced
  • cup blueberries

Coconut Layer

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!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg