Dairy-Free Chocolate Mousse Cake
Indulge in the ultimate dessert experience with this **Dairy-Free Chocolate Mousse Cake**, a luxurious treat that's as wholesome as it is decadent. Crafted with rich, dairy-free dark chocolate, creamy chilled coconut milk, and naturally sweetened with coconut sugar, this cake offers a velvety texture and deep chocolate flavor that will satisfy any sweet tooth. The airy aquafaba-based mousse layer adds a light and dreamy finish, ensuring every bite is both indulgent and guilt-free. Gluten-free almond flour gives the cake a subtly nutty base, while the whipped coconut cream provides a luscious topping without a hint of dairy. Perfect for those seeking a vegan, dairy-free, and gluten-free dessert option, this cake is ideal for special occasions or everyday celebrations. Serve it chilled for the ultimate refreshing treat that'll have your guests coming back for seconds!
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Recipe Information
Ingredients
- 400 ml Coconut milk (full fat, chilled overnight)
- 300 grams Dairy-free dark chocolate
- 50 grams Coconut oil
- 120 grams Coconut sugar
- 100 grams Almond flour
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 ml Aquafaba (liquid from canned chickpeas, at room temperature)
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
In a medium saucepan, melt the dairy-free dark chocolate and coconut oil over low heat, stirring frequently until smooth. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the almond flour, 60 grams of coconut sugar, baking powder, and salt. Set aside.
Whisk the chilled coconut cream (the solidified part of the coconut milk) in a separate bowl until smooth and soft peaks form. Set aside in the refrigerator.
In a large mixing bowl, beat the aquafaba using an electric mixer on high speed until stiff peaks form (this can take about 8-10 minutes). Gradually add the remaining 60 grams of coconut sugar while continuing to beat until glossy.
Gently fold the melted chocolate mixture into the aquafaba. Add the dry ingredients and fold carefully to retain as much volume as possible.
Pour the cake batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out mostly clean.
Let the cake cool completely in the pan on a wire rack.
Once the cake is cooled, spread the whipped coconut cream evenly over the top of the cake.
Chill the assembled cake in the refrigerator for at least 2 hours to allow the mousse to set.
Gently remove the cake from the springform pan, slice, and serve chilled. Enjoy your dairy-free chocolate mousse cake!
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.7 g | 377% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 219.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
