Gluten-Free Vegan Chocolate Mousse Cake - Rhian's Recipes (2024)

4.56 from 29 votes

Course: Dessert

Cuisine: European

Keyword: vegan chocolate dessert, vegan chocolate mousse cake

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Author: Rhian Williams

For the chocolate sponge:

• ▢ 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 125 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 6 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 75 g (⅔ cup) ground almonds (almond meal) *
• ▢ 75 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 25 g (¼ cup) cocoa powder

For the chocolate mousse:

• ▢ 400 g (14 oz) sweet potatoes (2 medium-sized sweet potatoes)
• ▢ 2 tablespoons cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 3 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon coconut oil

For the chocolate ganache:

• ▢ 60 g (2 oz) dark chocolate ** (ensure vegan/refined sugar free if necessary)
• ▢ 7 tablespoons unsweetened almond milk (or any other plant-based milk)

For the chocolate sponge:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.

• Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

• Mix well, adding a tiny splash more milk if it’s looking too dry.

• Place the mixture into a greased springform baking tin lined with baking paper (I used a 7inch/18cm springform baking tin).

• Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean.

• Once out of the oven, leave the sponge in the tin to cool completely before applying the mousse.

For the chocolate mousse:

• Cook the sweet potatoes by boiling, steaming or roasting them until very soft and tender.

• Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients.

• Whizz until completely smooth.

• Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more cocoa powder for chocolate flavour etc.

• Leave to cool before using for the cake.

• Once the sponge has cooled, keep it in the baking tin and spread the chocolate mousse over it.

For the chocolate ganache:

• Melt the chocolate either over a bain-marie or in the microwave, add the almond milk and mix well.

• Still keeping the cake in the baking tin, pour the chocolate ganache over the top of the mousse layer.

• Place in the fridge for at least a few hours until everything is set.

• Once the chocolate ganache has set, decorate if desired.

• Ensuring that everything has set properly, remove the cake from the springform tin and transfer onto a plate or cake stand before slicing.

• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

*You can alternatively usealmond flour.

**Use refined sugar free chocolate, if necessary.

If you don't want to use sweet potatoes, or want to use a different type of chocolate mousse recipe, you could alternatively use my Vegan Chocolate Mousse recipe or my Vegan Chocolate Pudding recipe.

Nutrition Facts

Gluten-Free Vegan Chocolate Mousse Cake

Amount Per Serving

Calories 283Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g30%

Trans Fat 1g

Cholesterol 1mg0%

Sodium 104mg4%

Potassium 354mg10%

Carbohydrates 39g13%

Fiber 6g24%

Sugar 18g20%

Protein 5g10%

Vitamin A 7096IU142%

Vitamin C 1mg1%

Calcium 116mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.