This Vegan Chocolate Cherry Mousse Cake is dairy free, gluten free, egg free and nut free, but definitely not flavour free! I love the combo of chocolate and cherries, and the crunchy gluten free base just makes it even better 🙂 It is pretty rich though, which is all good for me, but others may just want a very small slice!
- 1 cup shredded coconut, toasted
- 1 1/2 cups Gluten Free rice bubbles/crispies
- 2 T coconut oil
- 130g dairy free chocolate (I use Whittakers)
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1x 340g jar sour morello cherries
- 1/4 cup sugar
- 1 heaped teaspoon gluten free cornflour
- 2 T brandy if desired
- 125g coconut cream/milk substitute
- 125g chopped dairy free chocolate
- 1. Melt the coconut oil and chocolate together.
- 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
- 1. Drain the liquid off the cherries and place into a pot with the sugar. Bring to the boil and cook for a further 5 minutes. It should be starting to look quite syrupy. If not, cook for another few minutes.
- 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
- 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part of the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Refrigerate until ready to use.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- 7. Pour half the mix over the base. Make an indentation in the middle and place the cherries over the top. Pour over the remaining mix and smooth over with a spatula. Refrigerate until set.
- 1. Bring the cream/milk to the boil and pour over the chopped chocolate. Cover with cling film for 2 minutes, then whisk until it comes together.
- 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.
This dairy, egg, nut,soy and gluten free recipe for Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow pretty much ticks all boxes for me! It has taken a few days of adjusting to get just right but I’m pretty confident you will love it as much as me and my girls 🙂
I’m not a coffee drinker but I do really love Tiramisu and since we’ve become a largely egg and dairy free household, it had never even occurred to me to even attempt a Dairy, egg, and gluten free, vegan Tiramisu until someone asked if there was any way I could come up with one. Well anyone who knows me well knows I absolutely love a challenge…so coming up with a dairy, egg, and gluten free, vegan Tiramisu was my task for the week! Fortunately my day off from uni happened to coincide with a delivery of some (new to me) gluten free flours to try out from Food Compass so I thought I’d give them a go while I was at it. I was given a banana flour and a cassava flour which I mixed in equal quantitates with quinoa flour for my baking mix.
Cheesecake would have to be one of things I miss most! And any time I have stupidly strayed from my no-dairy stance, cheesecake is generally my weapon of choice. Which I always end up regretting in a fairly major way 🙁 I have tried to make allergy-friendly versions before, the most successful probably being when I could get soy cream cheese easily, but I can’t find it anymore…and honestly, the texture was always a bit weird. Anyway, I thought I would have a play around with using tofu as the base, expecting the texture to be quite strange and need a fair bit of trial and error. But I was super impressed, it is completely smooth and creamy and most importantly, yummy! My Mum who is an avid dairy-consumer and very honest critic thought it was delicious too! Double win 🙂 It has a very faint taste of soy but definitely not a strong one. It also has quite a ‘cheesecakey’ taste which I know all the ‘cheesecake missers’ will really appreciate!
Allergy friendly Chocolate Mousse with a chocolate coconut crumb and raspberries GF DF EF NF Paleo and low sugar diet friendly
It is ridiculously hard coming up with recipes that suit all the different allergy friendly camps: gluten free, egg free, dairy free, nut free…then the Paleo, no sugar….AAAAARRRRGGGHHH brain freeze! So usually I just choose a couple and try and fly with it. Today I got a bit brave and tried to come up with something that would suit a whole lot of people…just to be nice 🙂 Oh and mostly because I wanted to eat something with chocolate. So this is completely dairy, egg, nut, and gluten free. It is also free of refined sugar (other than the minute amount in the very dark chocolate I used), and seems to fit for most Paleo diets. It is quite bitter, which I love, so if you don’t like that, you can use a chocolate with a higher sugar content 🙂 Big apologies in advance to the coconut allergy brigade!
*Disclaimer! I’m not doing Paleo or no sugar diets so don’t know heaps about it: this recipe has a small amount of honey and dark chocolate, the general consensus online is this is acceptable in very small quantities but obviously up to you!
**2nd disclaimer! It’s obviously not a real chocolate mousse. But it tastes yummy anyway.
My middle daughter is my one daughter who takes up most of my mental space when it comes to allergies. I feel like I spend hours every day planning something for her to eat or worrying about what the future holds for her. I try not to think about it too much and just live in the moment but its a losing battle sometimes. She has an insanely small list of foods that don’t cause a major allergic reaction or intense bouts of itchiness which end up in weeks of eczema and staph infections. Of course she is allergic to nearly all the antibiotics too so the infections are hard to clear!