• Latest
  • About
  • Recipe Category
  • Videos
    • Videos
  • Stories
  • Contact
    • Bloglovin
    • Instagram
    • Pinterest
    • RSS
    • YouTube

Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Chocolate / CHOCOLATE MOUSSE CAKE

CHOCOLATE MOUSSE CAKE

March 16, 2021 by Plant-basedrcp 2 Comments

Jump to Recipe Print Recipe

These recipe for chocolate mousse cake – no-bake, dairy-free, egg-free and made without gelatin cake with dark chocolate mousse filling and glazed with chocolate mirror glaze.

chocolate mousse cake

CHOCOLATE MOUSSE CAKE VIDEO

CHOCOLATE MOUSSE CAKE TIPS

chocolate mousse cake

  • Make aquafaba meringues, vegan lemon curd inserts and mirror glaze ahead.
  • Plan ahead because cake will need to be chilled overnight.
  • Use vegan or store bought lemon curd to make inserts.
  • Use a high-quality, sugar-free cacao powder for glaze.

I hope you will love these Chocolate Mousse Cake because it’s:

Dairy-free

Egg-free

Creamy

and absolutely delicious!

chocolate mousse cake

Other recipes to try:

Vegan Carrot Cake Muffins

Hidden Pear Cheesecake Mousse

Vegan Winter Swiss Roll

 

chocolate mousse cake

Chocolate Mousse Cake

Plant-basedRecipes
These recipe for chocolate mousse cake - no-bake, dairy-free, egg-free and made without gelatin cake with dark chocolate mousse filling and glazed with chocolate mirror glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 12 hrs
Course Dessert
Cuisine American
Servings 4
Calories 474 kcal

Ingredients
  

Vegan Chocolate Mousse

  • 100 g dark chocolate chips
  • 85 ml plant-based milk
  • 250 ml vegan cream
  • 20 g sugar powder
  • 2 tsp agar-agar powder
  • 1 tsp vanilla extract

Mirror Glaze

  • 70 ml fresh water
  • 30 g cacao powder
  • 65 ml vegan cream
  • 90 g cane sugar
  • 1 tsp agar-agar powder

Cake

  • 4 pcs aquafaba meringues

Lemon Curd Inserts

  • 1 cup vegan lemon curd
  • 1 tsp agar-agar powder

Instructions
 

Lemon Curd Inserts

  • Add lemon curd and agar-agar powder to a saucepan. Cook over a medium heat for 3-5 minutes. Pour into molds.

Chocolate Mousse

  • In a large bowl add chocolate chips and warm milk (plant-based).
  • Whisk everything. Add bloomed agar-agar, vanilla extract and set aside.
  • In a separate bowl whip vegan cream.
  • Fold whipped vegan cream into chocolate mixture partially.
  • Pour choclate mousse mixture into molds, add vegan lemon curd inserts and top it with aquafaba meringues.

Mirror Glaze

  • In a large saucepan cook water with sugar and agar-agar over medium heat for 3-5 minutes (it should have small bubbles on the surface). Set aside.
  • Add sifted cacao powder to the water mixture and vegan cream. Whisk everything together.
  • Strain the mixture. Wrap with plastic (it should touch the glaze). Let it cool completely before transfering to the refrigirator. Chill overnight.

Chocolate Mousse Cake

  • To glaze the cake: heat the glaze over a bain-marie to loosen again. Let it cool to room temperature before glazing.

Nutrition

Calories: 474kcalCarbohydrates: 54gProtein: 9gFat: 32gSaturated Fat: 16gCholesterol: 1mgSodium: 361mgPotassium: 275mgFiber: 9gSugar: 34gVitamin A: 3IUVitamin C: 1mgCalcium: 162mgIron: 2mg
Keyword vegan chocolate mousse cake
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !

If you tried these Chocolate Mousse Cake  or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

PIN FOR LATER!

You might also enjoy...

PLUM CAKEvegan plum cake
VINTAGE COFFEE CAKEvintage coffee cake
POACHED PEARSpoached pears
VEGAN RED VELVET CAKEred velvet
SPRING BUNNY CAKEvegan bunny cake
VEGAN BROWNIESvegan brownies
THE BEST VEGAN SWEET POTATO PIE RECIPEVEGAN SWEET POTATO PIE
VEGAN ICE CREAMvegan ice cream
NO BAKE ORANGE CHEESECAKEno bake orange cheesecake
CHILLED CANTALOUPE SOUPchilled cantaloupe soup
CHEESE CRACKERScheese crackers
CHOCOLATE ORANGE ROLL CAKEroll cake

Filed Under: Chocolate, Desserts Tagged With: dessert

About Plant-basedrcp

Previous Post VEGAN BANANA PUDDING
Next Post VEGAN HOLLANDAISE SAUCE (NO TOFU &CASHEWS)

Comments

  1. Clara says

    October 27, 2022 at 7:48 AM

    I would like to thank you from the bottom of my heart. I’ve been strugling to get the right ratios for mirror glaze,… followed a few other recipes and never got the right consistency. Next time I think I wont even wait for the glaze to reach 35°C, but will try to use it while still at cca. 40°C… for a bigger cake I mean. I think agar thickens faster than gelatine, therefore you risk a lot while pouring it over a larger cake (8″). Any suggestions? Thank you so much for this recipe!

    Reply
    • Plant-basedrcp says

      October 27, 2022 at 4:16 PM

      I am so glad you enjoy it! I haven’t experienced with the temperature, but you are absolutely right about agar-agar sets faster than gelatin. Thanks so much for the lovely review!

      Reply

All comments are moderated before appearing on the site. Thank you! Cancel reply

WELCOME

WELCOME

Hi, there! Welcome to Plant-based recipes!

FOLLOW ME

  • Instagram
  • Pinterest
  • YouTube

CATEGORIES

  • Afternoon Tea
  • Breads
  • Breakfast
  • Chocolate
  • Christmas
  • Cupcakes
  • Desserts
  • Drinks and Smoothies
  • How-to
  • Lunch
  • Main dish
  • Popular recipes
  • Sauces, dressing and seasonings
  • Side Dish
  • Soups and Stews

Tags

breads breakfast chocolate dessert drinks ebook healthy basics holiday menu lunch main dish salad shop side dish soup

GET MONTHLY UPDATES

Sign up for top monthly healthy recipes and updates straight to your inbox:

LATEST POSTS

vegan chicken and orange salad

VEGAN CHICKEN AND ORANGE SALAD

creamy tomato bisque

CREAMY TOMATO BISQUE

potato rosemary soup

POTATO ROSEMARY SOUP

glazed potato salad

GLAZED POTATO SALAD

  • Home
  • Contact
  • Latest
  • About
  • Privacy Policy
  • Terms of Use

Subscribe to monthly newsletters

  • Instagram
  • Pinterest
  • YouTube

COPYRIGHT © 2023. Plant-basedrecipes DMCA.com Protection Status