Chocolate Mousse Cake (V/GF)

WARNING: Eat this Chocolate Mousse Cake in moderation!! It’s very, very easy to have one too many slices of this baby.

It’s vegan and gluten-free so it’s very light on the tummy which makes eating 3 slices much easier and much more enjoyable. 😏

Both the mousse and the whip cream are aquafaba based. Isn’t crazy that ‘chickpea liquid’ can create such beautiful and delicious treats?! This recipe has many steps but it’s very easy and definitely worth the effort!

Print

Chocolate Mousse Cake (V/GF)

This chocolate mousse cake starts with a rich, moist chocolate cake and is layered with a creamy chocolate mousse and fresh whipped cream. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Bunny

Cake Ingredients:

• 1/2 cup gluten-free all purpose flour
• 1/2 cup almond flour
• 1/4 cup cacao powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, room temperature
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 6 tbsp warm coffee

Mousse Ingredients:

• Aquafaba (liquid) from one 15 oz can of unsalted chickpeas
• 1/2 tsp cream of tartar
• 1 cup dark chocolate chips
• 3 tbsp pure maple syrup
• 1/2 tsp vanilla extract

Whipped Cream Ingredients:

• Aquafaba (liquid) from one 15 oz can of unsalted chickpeas
• 1/2 tsp cream of tartar
• 6 tbsp pure maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9″ round springform pan. Set aside.
2. In a mixing bowl, combine both flours, cacao powder, baking soda, baking powder and salt.
3. In a separate bowl, beat the coconut sugar and coconut oil with an electric mixer. Then add the applesauce and beat until combined. Add the vanilla and coffee. Whisk together well.
4. Add wet ingredients to dry ingredients and mix until fully combined.
5. Pour the batter into the prepared pan.
6. Bake for 18-25 minutes, or until a toothpick inserted comes out clean.
7. In the meantime, make the mousse. Add the aquafaba and the cream of tartar to a large mixing bowl and beat with an electric mixer on its highest setting until it forms a peak, about 10-15 minutes.
8. While the aquafaba is mixing, melt the dark chocolate in a large bowl over a small pot of boiling water over medium heat. Stir occasionally to avoid burning. Remove chocolate from heat and add maple syrup and vanilla. Stir to combine and set aside to cool.
9. Once the aquafaba has formed a peak and the chocolate has cooled slightly, add the chocolate to the aquafaba mixture and beat until just combined.
10. Pour mousse over the cake and spread to form an even layer. Cover and set in the refrigerator and let chill for at least half an hour so it can set.
11. While the mousse cake is cooling, make the whipped cream.
12. Add the aquafaba and the cream of tartar to a large mixing bowl and beat with an electric mixer on its highest setting until it becomes white and foamy, about 5-7 minutes. Decrease the speed of the mixer and add the maple syrup on tablespoon at a time while mixing. Turn the speed back up to high and beat until it starts to form a peak, about 10-15 minutes. It should quadruple in size and look like shaving cream. Lastly, stir in the vanilla.
13. Top mousse cake with a layer of whipped cream. Slice, serve and enjoy! Store leftovers covered in the refrigerator.

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.

Start typing and press Enter to search