Heavenly Vegan Chocolate Mousse Cakes

Allergens

Almond, Coconut

Ingredients

• 1. For the Chocolate Cake Layer:
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup almond milk
• 1/4 cup melted coconut oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract 2. For the Vegan Chocolate Mousse:
• 1 1/2 cups dairy
• free chocolate, roughly chopped
• 1/3 cup coconut cream
• 1 1/4 cups chilled coconut milk
• 2 tablespoons maple syrup
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon sea salt 3. For the Raspberry Coulis:
• 1 cup fresh raspberries
• 2 tablespoons agave nectar
• 1 teaspoon cornstarch
• A pinch of salt

Instructions

1. Prepare the chocolate cake layer by whisking together almond flour, coconut sugar, cocoa powder, baking soda, and salt in a bowl. In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined.
2. Line the bottom of four mousse ring molds with parchment paper. Divide the cake batter evenly among the molds and smooth the tops. Bake at 350°F (175°C) for 15 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from molds.
3. For the vegan chocolate mousse, melt chopped chocolate and coconut cream in a double boiler or microwave. Stir until smooth. In a separate bowl, whip chilled coconut milk until soft peaks form. Gently fold the melted chocolate into the whipped coconut milk, then stir in maple syrup, vanilla extract, and sea salt. Refrigerate for 30 minutes to set.
4. Prepare the raspberry coulis by simmering fresh raspberries, agave nectar, cornstarch, and a pinch of salt in a saucepan over medium heat. Cook until the mixture thickens, then strain through a fine mesh sieve into a bowl. Refrigerate until chilled.
5. To assemble, place one cooled cake layer on each serving plate. Top with a generous dollop of vegan chocolate mousse and smooth the surface. Repeat with another cake layer and mousse. Drizzle raspberry coulis over the top of each cake.

Chef’s Insight

To enhance the chocolate flavor of the mousse, add a touch of espresso powder or a dash of instant coffee granules.

Notes

These cakes are not only decadent and indulgent but also perfect for those with dietary restrictions, as they are dairy-free, egg-free, and vegan-friendly.