Vegan Chocolate Mousse Cake Recipes

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EASY VEGAN CHOCOLATE MOUSSE CAKE (GLUTEN FREE + NUT FREE!)



Easy Vegan Chocolate Mousse Cake (Gluten Free + Nut Free!) image

This decadent and rich vegan chocolate mousse cake is an absolute dream! With fudgy brownie cake layered with an unbelievably smooth and fluffy eggless and dairy free chocolate mousse, this chocolate mousse cake is a crowd pleaser, whether you're vegan or not!

Provided by thebananadiaries

Categories     Dessert

Time 55m

Yield 16

Number Of Ingredients 11

1 cup (100 grams) oat flour, sifted
1/4 cup (25 grams) cocoa powder
1/2 cup (90 grams) coconut sugar
2 tsp arrowroot powder
1/2 cup (100 mL) unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter
1/2 cup (150 grams) unsweetened applesauce, room temperature
3 tsp baking soda + 1 tsp apple cider vinegar (DON'T mix until you're about to add to the batter)
1 cup (7 ounces) vegan dark chocolate
1 cup (210 mL) aquafaba*
1 tsp cream of tartar
1/2 cup (90 grams) coconut sugar

Steps:

  • Please read through the instructions first before beginning, and measure out ingredients for the brownie cake layer.
  • Preheat the oven to 350F. Prepare an 8″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside. Prepare the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar in a small bowl. Set aside to thicken.
  • In a large bowl, whisk together the oat flour, cocoa powder, coconut sugar, and arrowroot powder. Set aside. In a medium bowl, whisk together the dairy free milk and acv mixture with the applesauce. Pour the wet mixture into the dry ingredients and whisk together until the dry ingredients have just combined with the wet. Then in a separate ramekin, mix the baking soda with the apple cider vinegar until it foams. Add immediately into the batter and mix together.
  • Pour the batter into the springform pan and bake for 35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake in the springform pan still to the freezer to chill for 30 minutes.
  • only after the brownie cake layer has chilled for 30 minutes in the freezer, prepare the chocolate mousse.
  • In a microwave safe bowl or by tempering the chocolate over the stove, heat and stir the chocolate until melted. If using a microwave, use 30 second intervals, stirring in between each interval until the chocolate is about half way melted. Then stir the chocolate until melted, without heating it again. Set the chocolate aside to cool while you make the mousse.
  • First start by adding the aquafaba, cream of tartar, and 2 tbsp from the coconut sugar into a stand mixer bowl with whisk attachment. Turn the stand mixer on to medium speed, mixing the aquafaba until it begins to foam. Once the mixture starts to foam, turn the speed up to high speed, and whip the aquafaba for 6-7 minutes, until soft peaks are achieved. Then add in the remaining coconut sugar. Turn the speed up to high speed again, and allow the mixture to mix for another 8-10 minutes, until medium peaks are achieved.
  • once the peaks are achieved, pour the cooled chocolate into the mousse mixture. Use a rubber spatula to gently gold the chocolate into the mousse, using a "J" swoosh movement. Fold until the chocolate is evenly distributed throughout the mousse, being careful not to over mix the mousse and deflate it.
  • Pour the mousse on to the brownie cake layer, and use a rubber spatula to smooth the top. Place the mousse cake into the freezer to chill for 3 hours.
  • Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and server immediately. When not slicing, keep the mousse cake in the fridge or freezer. This is because at room temperate, aquafaba begins to soften quite quickly, so this cake shouldn't be left out for more than 30 minutes.
  • store any leftovers in an airtight container in the freezer for up to 2 months.

Nutrition Facts : ServingSize 1 slice, Calories 164 calories, Sugar 17.7 g, Sodium 398.5 mg, Fat 0.6 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 33.8 g, Fiber 3 g, Protein 3.1 g, Cholesterol 0 mg

VEGAN CHOCOLATE MOUSSE



Vegan Chocolate Mousse image

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 6

1 can coconut milk or cream
1/4 cup cocoa powder
1 tbsp dutch cocoa powder or additional regular
3-4 tbsp powdered sugar or erythritol ((or 2 tbsp for extra dark))
optional 1/2 tsp pure vanilla extract
optional 2-3 tbsp peanut butter

Steps:

  • Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

Nutrition Facts : Calories 143 kcal, ServingSize 1 serving

VEGAN CHOCOLATE MOUSSE CAKE (HEALTHY)



Vegan Chocolate Mousse Cake (Healthy) image

The best vegan chocolate mousse cake made with whole food ingredients that's perfect to serve year-round. Undetectably protein-rich and plant-based, this oh-so-chocolatey dessert needs around 30 minutes of prep time, budget-friendly staples and is super crowd-pleasing.

Provided by Alena

Categories     Dessert

Time 50m

Number Of Ingredients 17

6 dates, pitted (60 g)
2 tbsp almond butter (32 g)
1 tsp vanilla extract
1 15-oz can chickpeas, drained (240 g)
½ cup almond flour (56 g)
2 tbsp oat flour (16 g)
1 tsp baking powder
Pinch of salt (optional)
⅓ cup chopped dark chocolate (60 g)
1 cup dates, pitted and soaked (150 g)
1 cup silken tofu (250 g)
1 cup dark chocolate, melted (140 g)
½ cup aquafaba/chickpea liquid (120 ml)
Blackberries
Shaved chocolate
Crushed pistachios
Coarse salt

Steps:

  • Preheat your oven to 345° F (175° C) and prepare a cast iron skillet or round baking dish.
  • To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
  • Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
  • Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.
  • Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.
  • Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick - if it comes out clean, the cookie cake is done.
  • Remove from the oven and let cool.
  • Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
  • Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
  • Pour your chickpea liquid or aquafaba into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a few minutes, so don't worry!
  • Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk to incorporate until you have a homogeneous chocolate mousse.
  • Once the chickpea crust has cooled completely, pour the chocolate mousse on top of it. Using the back of a spoon, create an even layer on top of your crust.
  • Decorate your cake with blackberries, grated chocolate, crushed pistachios and some coarse salt.
  • Refrigerate your chocolate mousse cake for 1 hour before cutting it into slices and serving it.

Nutrition Facts : Calories 285 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 154 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

VEGAN CHOCOLATE MOUSSE CAKE



Vegan Chocolate Mousse Cake image

This heavenly vegan chocolate mousse cake is a dream come true. A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling and clouds of freshly whipped chocolate coconut cream. The perfect dessert to impress your chocolate loving friends.

Provided by Delight Fuel

Categories     Sweets

Time 3h30m

Number Of Ingredients 10

1 ½ cans of full-fat coconut milk
6 oz Lily's Extremely Dark Chocolate (sub with stevia sweetened or semi sweet chocolate)
10 oz unsweetened dark chocolate (sub with unsweetened chocolate)
¼ cup maple syrup
2 tbsp coconut oil
1 1/2 cups gluten-free oats
1/2 cup hazelnuts
1 tbsp cacao powder
5 tbsp coconut oil
2 tbsp maple syrup

Steps:

  • 1.) Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch springform pan with coconut oil and set aside. 2.) For the crust add oats, hazelnuts and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling. 3.) Meanwhile prepare chocolate mousse filling. Heat coconut milk, coconut oil and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Then pour chocolate filling into your springform. * 4.) Refrigerate for about 2-3 hours until it has set. 5.) Garnish to serve and store leftovers in the refrigerator for up to two days.

NO-BAKE VEGAN CHOCOLATE MOUSSE CAKE



No-Bake Vegan Chocolate Mousse Cake image

This no-bake vegan chocolate mousse cake is velvety, smooth and super easy to eat. With only 30 minutes to prepare, this cake is the perfect make-ahead treat!

Provided by Maša Ofei

Time 3h30m

Number Of Ingredients 13

250g / 8.82 ounces vegan chocolate, melted*
½ cup / 100g coconut oil, melted (measured while solid)
300g / 10.58 ounces silken tofu
1 cup / 230ml coconut cream*
2 tablespoons maple syrup
1 tablespoon cacao powder
1 teaspoon vanilla extract
Pinch of salt
5 Medjool dates, pitted
1½ cups / 150g walnuts
½ teaspoon vanilla extract
2 tablespoons cacao powder
1 tablespoon coconut oil, melted

Steps:

  • If you are melting your chocolate and coconut oil for the filling on the stove, place them in a small saucepan on low heat. Keep an eye on it, and make sure to stir every few minutes. When it's almost completely melted, take it off the heat and give it a good stir. You don't want to burn it; the heat will continue to melt it. Once finished, set aside.
  • Place all base ingredients in a food processor and pulse until finely ground. Bring a small amount of the mixture together with your fingers. If it's sticking together, it's ready.
  • Line an 8-inch springform pan with parchment paper on the base and the sides. I brush the pan with a little oil to ensure that the parchment paper sticks to it and makes it easier to work with.
  • Transfer the base mix to the pan and press it down evenly until it's nice and compact. Put it in the fridge to chill while you make the filling.
  • When the chocolate and coconut oil has melted, transfer it into a jug that's easy to pour from.
  • Add the silken tofu, coconut cream, maple syrup, cacao powder, vanilla extract and salt to a blender* and blend on medium until it's nice and smooth.
  • While the blender is on low, remove your blender's small cap (usually the smaller clear part of the lid) and slowly start pouring in the melted chocolate and coconut oil mix. You can increase the speed to medium to speed up the process after the initial few seconds of pouring. This will help the cool ingredients (silken tofu and maple syrup if kept in the fridge) incorporate easier with the warm/hot ingredients (chocolate and coconut).
  • Once it's all incorporated well, take the base from the fridge and pour the filling nice and evenly over the base. Scraping down the rest of the mix from the blender. Tap on the benchtop a few times to release some air bubbles to even out the filling on the top.
  • Return to the fridge for 3+ hrs. I like mine very set, so overnight is best.
  • Once the mousse is set, remove the cake from the springform pan and peel off the sides and the base parchment paper.
  • Decorate with your choice of fruit, berries and chocolate. I like mine with chocolate and raspberries.

VEGAN DEATH BY CHOCOLATE MOUSSE CAKES



Vegan Death by Chocolate Mousse Cakes image

As vegans, we sometimes miss out on the "Death By Chocolate" desserts. Not any more! The Vegan Death By Chocolate Mousse cakes are very yum! And there will be some leftover mousse for a midnight treat!

Provided by Newyorkchick130

Categories     Dessert

Time 2h30m

Yield 3-4 serving(s)

Number Of Ingredients 17

1/2 cup white flour
1/4 teaspoon baking powder
1/4 cup brown sugar
3 tablespoons cocoa powder
1/4 cup canola oil
2 tablespoons soymilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet vegan chocolate chips
340 g firm silken tofu
1/2 cup soymilk
1/2 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons cocoa powder
1 tablespoon white flour
1/2 cup soymilk
1/2 teaspoon vanilla extract

Steps:

  • Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.
  • In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
  • In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
  • Pour the wet ingredients into the dry and mix well.
  • In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up.
  • Bake for 10-18 minutes, than let cool.
  • Mousse: Melt chocolate chips in microwave,
  • In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
  • Put mousse in the crusts, than let chill for 2 or more hours.
  • Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
  • Pour over Mousse Cakes.

Nutrition Facts : Calories 588.4, Fat 24.3, SaturatedFat 2.6, Sodium 324.8, Carbohydrate 81.1, Fiber 4.6, Sugar 53.4, Protein 15.9

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From zuckerjagdwurst.com


NATURALLY SWEETENED VEGAN CHOCOLATE MOUSSE | MINIMALIST BAKER …
2018-02-10 Instructions. In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Begin warming over medium-low heat, whisking to combine.
From minimalistbaker.com


VEGAN DEATH BY CHOCOLATE MOUSSE CAKE RECIPE - STL COOKS
Preheat the oven to 375º. Grease a 9-inch round pan or 8-inch square pan. If you’re planning on removing the cake from the pan, line with parchment paper and grease very well. Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup measuring cup or small bowl, measure and mix together the oil, cold water ...
From stlcooks.com


VEGAN CHOCOLATE CHEESECAKE RECIPE (LIGHT VERSION)
2022-07-24 In a food processor, puree the tofu. Add the cream cheese alternative and puree until smooth. Add the ¾ cup sugar, chocolate sauce, cocoa powder, vanilla, and lemon juice and process until smooth. Pour the filling into your prepared crust. Tap the pan on counter several times to release any air bubbles.
From godairyfree.org


15 STUNNING CHOCOLATE MOUSSE CAKE RECIPES - THE RUSTY SPOON
This mousse cake has the highest mousse layer topped off with stunning white chocolate and rich milk chocolate shavings and curls. The toppings add a crispy and crunchy texture to accompany the soft mousse and moist biscuit bottom layer. And you will not regret a single bite! Go To Recipe. 12.
From therustyspoon.com


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