Recipe Vegan chocolate mousse cake : Easy, Special and Delicious

Recipe Vegan chocolate mousse cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Vegan chocolate mousse cake. This Recipe Vegan chocolate mousse cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vegan chocolate mousse cake was necessary 30m, cook 12 and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Vegan chocolate mousse cake

Prepare this vegan mousse cake a day ahead for a dairy-free dessert that will seriously impress your family and friends.

Vegan chocolate mousse cake


12 Ingredients












  • 150g packet roasted cashews










  • 1/2 cup hazelnut meal










  • 1 tbsp Dutch-processed cocoa, plus extra to dust










  • 1/3 cup coconut oil, melted










  • 1 tbsp maple syrup










  • Sliced strawberries, to serve










  • Small mint sprigs, to serve


  • Dairy-free mousse










  • 200g dairy-free chocolate, chopped










  • 400g can chickpeas










  • 400ml can pure coconut cream, chilled










  • 2 tbsp Dutch-processed cocoa










  • 1/4 cup caster sugar









  • Select all ingredients










5 Method Steps








  • Step 1


    Grease a 19cm round (base) springform pan. Line base and side with baking paper.


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  • Step 2


    Process cashews in a food processor until finely chopped. Transfer to a bowl. Add hazelnut meal, cocoa, oil and maple syrup. Mix well to combine. Spoon over base of prepared pan, spreading and pressing to level. Refrigerate for 30 minutes or until firm.







  • Step 3


    Meanwhile, make Dairy-free Mousse. Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway through, until smooth. Cool for 8 to 10 minutes. While chocolate is cooling, drain chickpeas over a large bowl. Reserve chickpeas for another use. Using an electric mixer, beat coconut cream and cocoa until soft peaks form (don't over-whip).







  • Step 4


    n a clean bowl and using clean beaters, beat chickpea liquid until soft peaks form. Gradually beat in sugar, 2 teaspoons at a time, until sugar is dissolved after each addition. Fold melted chocolate into coconut cream mixture. Fold in whipped chickpea liquid, in 3 batches. Pour over prepared base. Level top. Refrigerate overnight or until firm.







  • Step 5


    Carefully transfer cake to a serving plate. Dust with extra cocoa. Serve cake topped with strawberries and mint.



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