Dairy-Free Chocolate Mousse Cake

Indulge in the velvety decadence of this Dairy-Free Chocolate Mousse Cake, a dessert that’s as rich as it is wholesome. This gluten-free and plant-based masterpiece features layers of airy mousse and a moist, chocolate-infused cake base made with almond flour, aquafaba, and melted dairy-free dark chocolate. The luscious whipped coconut cream topping is the perfect finishing touch, offering a creamy contrast to the deep chocolate flavors. Sweetened naturally with coconut sugar, this guilt-free dessert is ideal for anyone seeking a luxurious treat without dairy. Whether you’re impressing guests or treating yourself, this cake is sure to captivate with its delicate texture and bold flavor profile. Perfectly chilled and served in slices, it’s an irresistible, allergy-friendly showstopper!

Nutriscore Rating: 52/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.

Step 2

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.

Step 3

In a mixing bowl, combine the almond flour, 60 grams of coconut sugar, baking powder, and salt. Set aside.

Step 4

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.

Step 5

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.

Step 6

Gently fold the melted chocolate mixture into the aquafaba. Add the dry ingredients and fold carefully to retain as much volume as possible.

Step 7

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.

Step 8

Let the cake cool completely in the pan on a wire rack.

Step 9

Once the cake is cooled, spread the whipped coconut cream evenly over the top of the cake.

Step 10

Chill the assembled cake in the refrigerator for at least 2 hours to allow the mousse to set.

Step 11

Gently remove the cake from the springform pan, slice, and serve chilled. Enjoy your dairy-free chocolate mousse cake!

Nutrition Facts

Serving size	(1087.4g)

Amount per serving	% Daily Value*
Calories	3912.9

Total Fat 293.7g	0%
Saturated Fat 183.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2034.0mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 44.6g	0%
Total Sugars 219.2g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 443.0mg	0%
Iron 41.2mg	0%
Potassium 2399.2mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 4.4%

Carbs: 30.4%