Vegan Chocolate Mousse Cake (Healthy)
The best vegan chocolate mousse cake made with whole food ingredients that’s perfect to serve year-round. Undetectably protein-rich and plant-based, this oh-so-chocolatey dessert needs around 30 minutes of prep time, budget-friendly staples and is super crowd-pleasing.
Ingredients
Cookie Crust
- 6 dates pitted (60 g)
- 4 tbsp almond butter
- 1 tsp vanilla extract
- 1 15- oz can chickpeas drained (240 g)
- ½ cup almond flour 56 g
- 2 tbsp oat flour 16 g
- 1 tsp baking powder
- Pinch of salt optional
- ⅓ cup chopped dark chocolate 60 g
Chocolate Mousse
- 1 cup dates pitted and soaked (150 g)
- 1 cup silken tofu 250 g
- 1 cup dark chocolate melted (140 g)
- ½ cup aquafaba/chickpea liquid 120 ml
- ½ tsp cream of tartar
Cake Toppings
- Blackberries
- Shaved chocolate
- Crushed pistachios
- Coarse salt
Instructions
Make the Cookie Crust
- Preheat your oven to 345° F (175° C) and prepare a cast iron skillet or round baking dish.
- To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
- Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
- Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.
- Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.
- Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick — if it comes out clean, the cookie cake is done.
- Remove from the oven and let cool.
Make the Chocolate Mousse
- Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
- Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
- Pour the aquafaba and cream of tartar into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a few minutes, so don’t worry!
- Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk to incorporate until you have a homogeneous chocolate mousse.
- Cover the bowl and place in the fridge to let the mousse set for 40-60 minutes.
Assemble the Chocolate Mousse Cake
- Once the chickpea crust has cooled completely, and the mousse has set in the fridge, spread the chocolate mousse on top of it. Using the back of a spoon, create an even layer on top of your crust.
- Decorate your cake with blackberries, grated chocolate, crushed pistachios and some coarse salt.
- Serve right away or refrigerate if serving later.
Video
Notes
- Any leftovers can be stored in the fridge for 3-4 days. We recommend slicing the cake and storing in an airtight container.
- If you have a bit more time, chill the assembled chocolate mousse cake for more than an hour before serving to let it firm up nicely.
- Get creative with your cake topping by using seasonal berries, chopped nuts or coconut whipped cream!
- Feel free to add some maple syrup or sugar to the crust and mousse if you’re looking for more sweetness.
- The chocolate mousse needs to be made with an electric hand mixer. If you don’t have this appliance, check out other ways of making vegan mousse in the article above.
- If you don’t have any oat flour or almond flour on hand, you can create it at home! Using whole almonds and rolled oats, put the amount needed (in weight) in your blender or food processor and blend until you end up with flour.
Nutrition
Serving: 1slice | Calories: 285kcal | Carbohydrates: 38g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Sodium: 154mg | Fiber: 6g | Sugar: 24g