Home Desserts Vegan Chocolate Mousse Cake

Vegan Chocolate Mousse Cake

by Hajnal
vegan chocolate mousse cake with berries

It’s a very easy and quick vegan chocolate mousse cake with a crumbly almond sable base. This light and delicious dessert will impress your guests. For the prefect match decorate with some berries.

Alternatively you can just make the mousse and serve in a dessert glass. Add plant-based whipped cream, fruits or nuts. I went a bit crazy and made it with 100% chocolate and some extra cocoa powder for full richness and a touch of bitterness. Let the creativity flow.

chocolate mousse cake with berries
vegan chocolate mousse cake with redcurrant, black currant and a slice cut from the cake

vegan chocolate mousse cake with berries

Vegan Chocolate Mousse Cake

It’s a very easy and quick vegan chocolate mousse cake with a crumbly almond sable base. This light and delicious dessert will impress your guests. For the prefect match decorate… Desserts Vegan Chocolate Mousse Cake European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 4.7/5
( 3 voted )

Ingredients

Almond Sable Base:

  • 100g flour
  • 25g ground almonds
  • 30g caster sugar
  • 2g baking powder
  • 60g cubed the cubed butter cold vegan butter
  • 25g  pureed banana (approx. half of a medium sized)
  • pinch of salt

Chocolate Mousse:

  • 300ml coconut cream
  • 250ml non-dairy milk
  • 60g sugar
  • 90g dark chocolate
  • 3 tbsp cocoa powder (optional)
  • 1 tsp agar agar powder

Instructions

Almond Sable Base:

  1. Mix the flour, ground almonds, sugar, baking powder and salt in a bowl.
  2. Add the cubed butter  and the pureed banana. With a spoon mix it into the flour.
  3. Dip your hands in cold water, dry them and work the dough into a smooth ball as fast as possible.
  4. Wrap in cling film or freezer bag and pop it in the fridge for 20 minutes. That's enough time to prepare the chocolate mousse.
  5. On a lightly flour dusted surface roll out the dough 3-5mm thin and cut out the size and shape of a 20cm springform cake tin base.
  6. Grease the springform cake tin and place the pastry in it. Bake in preheated oven at 180ºC (160ºC with fan) for 7-10 minutes.
  7. Let it cool until before you fill in the mousse.

Chocolate Mousse:

  1. Boil the coconut cream, non-dairy milk, sugar and cocoa powder in a pan. Stir to mix.
  2. Melt the chocolate on water bath.
  3. Add agar agar and simmer for 1 minute. 
  4. Stir the melted chocolate into the cream and whisk until smooth.
  5. Let it cool to room temperature and pour carefully into the springform tin over the pastry layer.
  6. Leave it in the fridge to set for approx. 2 hours.
  7. Decorate with berries, nuts or whipped cream. Serve and enjoy!

Notes

*Bake some cookies from the leftover dough.

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