There are two things you must know about me.
#1: I love chocolate.
#2: I follow a very healthy diet plan.
A few years back, these statements would have looked like a contradiction. Merely thinking about cutting my sugar intake felt impossible. Adding to this was the inclusion of a higher percentage of plant-based ingredients.
The Veganuary challenge reminded me about these struggles. I haven’t adopted a fully vegan diet, but I do understand the commitment and benefits. It is why I plan to celebrate this month with brand new vegan recipes.
So home cooks, prepare to get shocked and delighted as I present vegan versions of classic desserts. We have already ticked off mini-vegan bites from the list.
Now it is time to take things to the next level with a magnificent mousse cake.
What’s inside this decadent dessert?
My avocado-free chocolate mousse cake is a nutty and nutritious combo of plant-based ingredients. The berry-delicious jelly gives it a sweet twist. Each bite of this delightful dessert takes you on a crunchy, creamy, and chocolaty journey. Yum!
I must warn you, achieving this spectacularly smooth texture is not an easy feat. I ended up chucking out many failed batches before perfecting my recipe. The good news is that you don’t have to suffer the same fate. All you need is a high-powered blender and the willpower to resist the temptation of licking the mousse before you serve the cake.
What to Expect?
- 100% vegan
- No-bake mousse cake
- No refined sugar
Foolproof Tips for My Homemade Vegan Chocolate Mousse Cake
All my recipes are tried and tested. Some of them go through countless test batches before I am satisfied. It might sound hectic, but the tasty results make these efforts worth it. Plus, this way, you get to take a shortcut.
Here are my three commandments for this vegan recipe:
- Soaked Cashews
Cashews are the secret ingredient of this homemade chocolate mousse. You need a creamy, neutral base that does not overpower the chocolaty taste with its nuttiness. It is why, soaking it overnight is essential.
Alternatively, you can soften your cashews the same day. All you need is a pot/microwave-friendly bowl and water. Let the nuts simmer in the water over a stove for 20 minutes or heat them in water in a microwave for 2 minutes.
- Mastering Melted Chocolate
If you want your melted chocolate to look smooth and consistent, I recommended chopping it into fine, tiny pieces. Then cooking (and stirring) it over low heat or a water bath, until at least half of the chocolate melts. After that switch off the heat and continuously stir the mixture to reach a nice, smooth consistency. You can place it back on the heat for a few minutes if required.
- Buddy Up with a Blender
Making a homemade chocolate mousse can get technical and tedious if you rely on ordinary utensils. I recommend taking a high-powered blender for this chocolaty spin. Not only does it achieve a smoother texture, but it saves time too!
Can You Store the Chocolate Mousse Cake?
Yes, you can.
Do some early party prep by making the chocolate mousse cake beforehand. You can store it in the fridge for a few days or let it stay fresh for weeks in the freezer. Remember to wrap them in cling fling to prevent the air to pass through.
Follow the same storage method for leftovers.
Tasty Tips for the Perfect Vegan Chocolate Mousse Cake
Mastering a vegan dessert requires a dash of accuracy and heaps of love. You also need to know which plant- based alternatives work, and which ones don’t. Like the fact that you cannot leave out coconut oil as it lets the mousse set.
Here is my cheat sheet for this recipe:
- Do you want to add more sweetness? Maple syrup can be substituted with date syrup or brown rice syrup.
- Cacoa powder vs. cocoa powder? Cacoa powder has more fiber, proteins, and minerals than regular cocoa powder. It is why I prefer the former to increase the nutritious quotient of my healthy homemade chocolate mousse.
- Dark chocolate vs. milk chocolate? Dairy-free dark chocolate adds a rich and healthy taste to this vegan recipe. It also makes the mousse firmer.
- Can you use low-fat canned coconut milk? If you want a thick and creamy mousse, then full-fat canned coconut milk or coconut cream is the way to go. These are the only dairy-free options that whip well and produce that velvety texture.
- Want to create a pretty pink jelly? Swap artificial coloring with beetroot powder or pink pitaya powder. Add more than one teaspoon to get a darker shade.
- Can you skip the lemon? Sure, but that means you will miss the vibrant tangy taste in your filling.
Think you are up for this veganuary challenge? Best of luck! Do remember to post your renditions by adding the #joyfulhomecooking. That way, I can keep track of your delicious food ventures.Print
- Prep Time: 30 mins
- Cook Time: 4 hours 30 minutes (Might take longer for some people)
- Total Time: 5-6 hours
- Yield: 8 people 1x
- 1 cup (150g) raw whole almonds
- 2 tablespoons (12g) cacao powder
- 1 teaspoon coconut sugar
- A pinch fine sea salt
- 2 tablespoons (40g) maple syrup
- 1/4 teaspoon vanilla extract
- 180 g raw cashews *
- 15–30 ml lemon juice (plus more to taste)
- 60 ml melted coconut oil
- 1 (400-ml) can full-fat coconut milk
- 200 g dairy-free dark chocolate (chopped and melted)
- 60 ml maple syrup or agave nectar
- 1 cup strawberries
- Splash of water
- 1 tbsp cane sugar
- 1 tsp agar- agar
- 1 tsp beetroot powder (optional)
- Prepare a round springform pan (preferably 6 inches in diameter). Place a piece of parchment paper at the bottom of the pan. Lightly grease the insides with coconut oil. **
- Chuck all the dry ingredients for the crust (i.e. the almonds, cocoa, salt, and sugar) into the food processor (or blender).
- Blend until you get a fine meal texture. (Approximately 30 seconds).
- Pour the maple syrup and vanilla extract. Blend till the batter starts rolling and forming a chunky ball-like shape.
- Gently press the mixture into the greased springform pan. Make sure that the sides are even and flat to form the perfect crust. Set aside.
- Blend all the ingredients for the filling. (Approximately 2-3 minutes)
- Scrape the sides if required and continue blending until you get a silky smooth texture. Adjust the flavors by adding more maple syrup (for sweetness) or lemon zest (for a tangy taste).
- Carefully pour your mousse over the almond crust. Use the back of a spoon to smoothen out the top and tap the pan against the counter a few times to release air bubbles.
- Cover the pan loosely with plastic wrap.
- Pop it into the fridge/freezer. It can take 4-6 hours for the mousse to set, depending on the size of your pan. If you are in a hurry, you can let it set in the freezer for 1-2 hours.
- Start making the jelly layer once the mousse sets (and is firm to touch). ***
- Chuck fresh/frozen strawberries into the blender. Add water and then blend the ingredients until you get a smooth strawberry juice. Strain the mixture through a sieve to remove strawberry seeds.
- Pour the mixture into a saucepan and bring it to boil at medium-low heat.
- Add the agar powder and cane sugar to the saucepan. Bring it to simmer while continuously stirring it to let the agar dissolve. ****
- Take the saucepan off the heat.
- Pour the jelly mixture onto the mousse layer.
- Pop it back into the fridge/freezer to set.
- Decorate the homemade chocolate mousse cake with seasonal fruits and berries.
Voila! Your delectable dessert is ready to be served.
*Soak the cashews in water for 4-6 hours. Or you can pour boiling hot water over the cashews then soak them for 1 hour. Later drain and blend as instructed.
**Greasing the pan makes it easier to remove the cake.
***The jelly would slip off if the mousse is not set.
****Add beetroot powder to get a darker color.
Keywords: vegan chocolate mousse cake, homemade chocolate mousse, vegan, vegan dessert, vegan recipes, Veganuary
Are you looking for more vegan recipes? Indulge your sweet tooth with these mouthwatering vegan desserts and tasty treats.
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