Vegan Chocolate Mousse Cake
This Vegan Chocolate Mousse Cake is rich, chocolatey and topped off with a perfect layer of coco whip! This entire cake is dairy free, vegan and gluten free
This chocolate mousse cake is everything any chocolate lover will adore…especially during the holidays! The crust is brownie-like, the filling is rich + chocolatey and its topped off with a perfect layer of coco whip by So Delicious!
Avocados in a cake?! Yes! Don’t let it scare you. Avocados are SO creamy and adapt really well to other ingredients like chocolate. You cannot taste the flavor of avocado in the cake but you do get a creaminess that is just perfect.
Only a few simple ingredients, no-bake and just too good to pass up! So excited for you guys to try this recipe.
PREP TIME
3hr
COOK TIME
20min
TOTAL TIME
3hr 20min
INGREDIENTS
For the filling
- 2 avocados
- 5 medjool dates, pitted
- 9 ounce bag vegan chocolate chips
- 1 1/2 tbsp instant coffee
- 1/4 tsp salt
- 1 can coconut cream
For the crust
- 6 medjool dates, pitted
- 1/2 cup raw, unsalted walnuts
- 1/2 cup raw/unsalted almonds
- 1 1/2 tbsp cocoa powder
- 1 tbsp melted coconut oil
- Pinch of salt
For the topping
- 1 tub So Delicious Dairy Free cocowhip whipped topping
- 3 ounce vegan chocolate bar, chopped
EQUIPMENT
- Blender or food processor
- Circle pan
- Microwave safe bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a food processor, combine walnuts, almonds and salt and pulse together until crumbly (should take 15-30 seconds.) Then add in pitted dates, cocoa powder and melted coconut oil and pulse until crust is formed. Grease a 6” springform circle pan and press the crust evenly along the bottom of the pan. Set aside.
- Place chocolate chips in microwave safe bowl, heat for 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
- Shake the can of coconut cream really well then add to a high speed blender with the 2 avocados, melted chocolate, pitted dates, instant coffee and salt. Blend until completely smooth.
- Pour the chocolate mixture over the crust, smooth the top out with a spoon, cover with plastic or foil and place in freezer over night or for at least 3 hours.
- If your cocowhip is in the freezer make sure to take out and place in refrigerator to thaw for 2-3 hours.
- Once cake is out of freezer, spread cocowhip onto cake. Immediately place cake back into freezer. Freeze for 30 minutes, until set.
- When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with chopped chocolate and let sit for 30 minutes until cutting into it. Slice and serve!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
