Chocolate Mousse Cake (Vegan | Gluten-Free)

This Chocolate Mousse Cake is both healthy and delicious. It’s perfect for a special occasion or just because. This chocolate mousse cake is gluten and sugar free. So you can enjoy it without sacrificing your dietary restrictions.

Not a fan of sugar and eggs? This cake is for you! This vegan chocolate mousse is a delicious and healthy alternative to your favorite traditional desserts. Whether you’re hosting a dessert party or just want to treat yourself, this cake is sure to please.

Vegan Cake Ingredients

This Chocolate Mousse Cake has a two-part crust and filling. For the crust you will need oat flour, crushed rolled oats, banana, refined coconut oil and cacao powder. Before preparing rolled oats, grind in a blender or coffee grinder.

For the filling you need coconut milk, sugar-free dark chocolate, refined coconut oil and maple syrup. I have a recipe for delicious homemade chocolate on my website. To prepare the dessert, you also need a 16 cm round form and parchment.

How to make Chocolate Mousse Cake

We start preparing the dessert with the crust.

Preparing the crust

First, in a bowl, mix almond flour, crushed rolled oats and cacao powder. Then grind the peeled banana in a blender. Then add mashed bananas and coconut oil to the flour mixture. Mix well until all ingredients come together in one lump. Next, place the crust mixture evenly on the bottom of the pan. After this, place the pan with the crust in the freezer for 15 minutes. When the crust has hardened, start preparing the filling.

Preparing the cake filling

First of all, pour the coconut milk into a bowl and add maple syrup and soft coconut oil to it. Then heat the coconut milk with the butter and syrup in the microwave or on the stove. Stop heating as soon as the first bubbles appear. The temperature was approximately 60°C / 140°F.

Then pour the hot coconut milk into the bowl with the dark chocolate chips. Using a silicone spatula, stir the chocolate milk mixture until the mixture becomes smooth. Pour the prepared filling onto the crust. Next, place the pan in the refrigerator for 3 to 4 hours or overnight until set.

When the cake has hardened, remove it from the form and sprinkle grated chocolate on top if desired. Before cutting the dessert, heat the knife in not very hot water. After heating, wipe the knife dry. This will make the cuts more even.

Store Chocolate Mousse Cake in a tightly sealed container for 3 days in the refrigerator. For long-term storage, place the dessert in the freezer.

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Enjoy!

Be healthy and love yourself!

Chocolate Mousse Cake (Vegan | Gluten-Free)

Recipe by Здоровые домашние торты | ВладимирCourse: Gluten free

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

20

minutes

Calories

372

kcal

Ingredients

• For the crust
  

• 2/3 cup (70g) rolled oats gluten-free crushed
  

• 1/2 cup (50g) almond flour
  

• 100g peeled bananas

• 3 tablespoons (30g) refined coconut oil
  

• 1 tablespoon cacao powder
  

• Filling
  

• 300g (10.5 ounces) dark chocolate
  

• 1 3/5 cups (400g) coconut milk
  

• 2 tablespoons maple syrup
  

• 3 tablespoons soft coconut oil
  

Instructions

• Crust
• In a bowl, mix almond flour, crushed rolled oats and cacao powder.
  
• Grind the peeled banana in a blender. Then add mashed bananas and coconut oil to the flour mixture. Stir until all ingredients come together in one lump.
  
• Place the crust mixture on the bottom of the pan. Place the pan with the crust in the freezer for 15 minutes.
  
• Filling
  
• Pour the coconut milk into a bowl and add maple syrup and softened coconut oil to it.
  
• Heat coconut milk with butter and syrup in the microwave or on the stove. Stop heating as soon as the first bubbles appear. The temperature was approximately 60°C / 140°F.
  
• Pour the hot coconut milk into the bowl with the dark chocolate chips. Using a silicone spatula, stir the chocolate milk mixture until the mixture becomes smooth. Pour the prepared filling onto the crust. Next, place the pan in the refrigerator for 3 to 4 hours or overnight until set.
  
• Before cutting the dessert, heat the knife in not very hot water. After heating, wipe the knife dry.
  

Recipe Video

Notes

• Cup 250 ml, tablespoon 10 ml
• Round form 16 cm and parchment paper.
• Rolled oats grind in a blender or coffee grinder to a state of flour.
• Store Chocolate Mousse Cake in a tightly sealed container in the refrigerator for up to 3 days.