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  • Writer's pictureIssy

Vegan Chocolate Mousse Cake

Any chocolate lovers out there? Here is a cake that will make your chocolate dreams come true!

This blog post is all about a cake. Light-textured and airy, indulgent, and not overly sweet, chocolatey, and delicious. Can you believe it is also plant-based and contains no white sugar and gluten? Truly decadent and addictive... It makes for a perfect dessert to impress your guests.



  • 40 ml aquafaba*

  • 30 g coconut icing sugar**

  • 60 g almond flour

Chocolate mousse:

  • 150 g dark chocolate

  • 200 ml full-fat coconut milk

  • 40 ml aquafaba

  • 30 ml maple syrup

  • 2 g vanilla


  • dark chocolate

  • fresh fruits



  1. Using a mixer, whip up the aquafaba until stiff peaks form.***

  2. Gradually add the coconut sugar. Keep whipping until the sugar dissolves into the aquafaba.

  3. Using a spatula, add the almond flour to the aquafaba and mix gently.

  4. Transfer the batter to a cake tin.****

  5. Bake at 140 degrees C for about 15 minutes.

  6. Once out of the oven, allow the base to cool down completely.

Chocolate mousse:

  1. In a pan, add the coconut milk and the vanilla.

  2. Place the pan on the stove.

  3. In the meantime, break the dark chocolate into small pieces.

  4. At the first signs of boiling, remove the milk from the stove, allow it to cool down for 10 seconds, and pour it over the dark chocolate pieces.

  5. Wait for 1-2 minutes before mixing well until all chocolate pieces melt.

  6. Then leave the chocolate ganache to cool down. Stir it from time to time to avoid skin forming.

  7. Meanwhile, combine the aquafaba and the maple syrup and whip them up until stiff peaks form.***

  8. Transfer the aquafaba into the chocolate ganache once the latter has cooled down. Mix gently with a spatula to avoid deflating too much of the air in the aquafaba.

  9. Finally, pour the chocolate mousse over the base and refrigerate for at least 4 to 5 hours.

  10. Decorate with fresh fruits and melted dark chocolate (as shown in the pictures).

I hope you enjoy this light and airy cake as much as I do! Do not hesitate to leave a comment, share the post, and subscribe to the blog. Bon appetit!


* Chilled overnight.

** I recommend you make icing coconut sugar that dissolves way better than the regular coconut sugar.

*** That will take about 10 minutes, so be patient and do not give up.

**** I used an 18 cm in the diameter cake tin.

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