Divine Vegan Chocolate Avocado Mousse Cake Recipe: A Rich, Decadent Experience

Discover our mouthwatering Vegan Chocolate Avocado Mousse Cake recipe that's perfect for a Spanish dessert inspired by the fusion of flavors and textures. This dairy-free treat is sure to satisfy your sweet cravings while being both gluten-free and healthy. Enjoy an indulgent experience with rich dark chocolate, creamy avocado mousse layers, and a vegan cookie crust in this decadent cake that's perfect for special occasions or any day you deserve a treat.

Time: Prep Time: 20 minutes - Cook Time: N/A - Total Time: 4 hours 20 minutes (including freezing)

Servings: 4 servings

Difficulty: Intermediate

Cuisine: Spanish Fusion, Vegan

Allergens

Tree nuts (almonds), Soy (optional - some vegan chocolate chips may contain soy)

Ingredients

2 ripe Hass avocados, pitted and peeled
1 cup unsweetened almond milk
1/2 cup raw cacao powder
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
A pinch of sea salt
1 9
inch vegan chocolate cookie crust

Instructions

Begin by preparing the vegan chocolate cookie crust. In a food processor, pulse together vegan cookies until they form a fine crumb. Add melted coconut oil and process until well combined. Press the mixture into a 9 inch springform pan, and set aside to chill in the fridge.
Next, prepare the chocolate avocado mousse filling. In a blender or food processor, combine avocados, almond milk, cacao powder, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
Pour the mousse mixture over the chilled cookie crust. Smooth out the top with a spatula or back of a spoon to create an even surface.
Freeze the cake for at least 4 hours, or preferably overnight, until it's firm and ready to serve.
When you're ready to serve, let the cake sit at room temperature for about 10 minutes before slicing. This will make it easier to cut and enjoy its rich flavors.

Chef’s Insight

By using ripe avocados and creamy almond milk, we create a luscious texture that mimics the mouthfeel of traditional dairy-based desserts. Dark chocolate pairs beautifully with the earthy taste of cacao powder, resulting in a deeply satisfying experience for your taste buds.

Notes

Make sure to use ripe Hass avocados for the best texture in this recipe.

Substitutions

For the almond milk, you can substitute with another non-dairy milk like oat milk or cashew milk. If using soy-free vegan chocolate chips, make sure to read the label and adjust accordingly.

Alternative Preparations

Instead of a cookie crust, you could try a crust made from crushed graham crackers or vegan shortbread cookies. You can also experiment with different flavors of non-dairy chocolate for a unique twist on this recipe.

Alternative Methods

For those who prefer not to use avocados, you may replace them with a similar quantity of silken tofu for a creamy mousse-like texture.

Best Storage Practice

Keep any leftovers in the freezer, wrapped tightly in plastic wrap or stored in an airtight container. This will help maintain its rich flavor and texture.

Shelf Life

1 week in the freezer.

Plating Tips

For a stunning presentation, serve this cake on a white plate with a contrasting color to highlight its rich hues. Garnish with fresh berries or a sprig of mint for added elegance.

Nutrition Facts

One serving provides a good source of healthy fats, antioxidants, and natural sweetness from maple syrup. It's also low in sodium due to the absence of added refined sugars or salt.