Vegan Chocolate Mousse Cake

Indulge in the ultimate plant-based dessert with this Vegan Chocolate Mousse Cake, a decadent combination of rich chocolate flavors and a light, airy texture. This recipe features a moist almond flour and cocoa cake base, naturally sweetened with maple syrup and coconut sugar, paired with a luscious mousse made from velvety coconut cream and premium vegan dark chocolate. Chilled to perfection, this no-dairy, no-egg treat is ideal for special occasions or simply satisfying your chocolate cravings guilt-free. With simple ingredients like chia seeds for a nutrient-packed crunch and just 30 minutes of prep time, this vegan masterpiece is surprisingly easy to make and delivers a luxurious, irresistible dessert experience. Perfect for chocolate lovers and those seeking dairy-free indulgence!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) round cake pan and line the bottom with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, and coconut sugar. Whisk together until well blended.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Before serving, sprinkle the chia seeds on top for a slight crunch and added nutrients.

Step 10

Cut into slices and enjoy your decadent, creamy vegan chocolate mousse cake!

Nutrition Facts

Serving size	(1256.3g)

Amount per serving	% Daily Value*
Calories	4157.3

Total Fat 290.1g	0%
Saturated Fat 167.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 887.7mg	0%
Total Carbohydrate 387.9g	0%
Dietary Fiber 58.3g	0%
Total Sugars 288.5g
Protein 65.8g	0%

Vitamin D 89.1IU	0%
Calcium 1068.6mg	0%
Iron 52.4mg	0%
Potassium 3499.0mg	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: 59.0%

Protein: 5.9%

Carbs: 35.1%