Vegan Chocolate Mousse Cake
Indulge in the ultimate plant-based dessert experience with this Vegan Chocolate Mousse Cake, a rich and decadent treat that's perfect for any occasion. Featuring a moist almond flour and cocoa cake base sweetened with coconut sugar and maple syrup, this recipe delivers an incredible depth of flavor while staying gluten-free and dairy-free. Topped with a luxuriously creamy mousse made from whipped coconut cream and melted vegan dark chocolate, this dessert is a chocolate lover’s dream come true. A hint of vanilla, a touch of lemon juice, and a sprinkle of crunchy chia seeds add standout layers of flavor and texture to each bite. Perfect for vegans and non-vegans alike, this irresistible cake is easy to prepare and ready to impress in just under two hours. Whether you're hosting a dinner party or treating yourself, this Vegan Chocolate Mousse Cake is bound to become your new go-to indulgence.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 40 grams Cocoa powder
- 1 teaspoon Baking powder
- 100 grams Coconut sugar
- 240 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 60 milliliters Maple syrup
- 200 grams Dark chocolate (vegan)
- 400 milliliters Coconut cream (chilled)
- 30 milliliters Agave syrup
- 1 pinch Sea salt
- 15 grams Chia seeds
- 1 teaspoon Lemon juice
Instructions
Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, and coconut sugar. Whisk together until well blended.
In a separate bowl, mix the almond milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and stir until just combined.
Transfer the batter to the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before assembling.
While the cake is cooling, prepare the mousse by melting the dark chocolate over a double boiler or in the microwave in short bursts until smooth.
In a separate bowl, whip the chilled coconut cream with agave syrup, sea salt, and lemon juice until thick and fluffy. Gently fold the melted chocolate into the whipped coconut cream until fully combined.
Once the cake is completely cool, spread the chocolate mousse evenly over the top of the cake. Refrigerate for at least 1 hour to set the mousse.
Before serving, sprinkle the chia seeds on top for a slight crunch and added nutrients.
Cut into slices and enjoy your decadent, creamy vegan chocolate mousse cake!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 36.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 596 mg | 13% | |
*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.
