Vegan Chocolate Cherry Mousse Cake

desserts | May 19, 2016 | By

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!

vegan chocolate cherry mousse cake

Vegan Chocolate Cherry Mousse Cake
Serves 12
Gluten Free, Dairy Free, Egg Free, Nut Free
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Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
530 calories
82 g
1 g
19 g
8 g
12 g
166 g
9 g
52 g
0 g
2 g
Nutrition Facts
Serving Size
166g
Servings
12
Amount Per Serving
Calories 530
Calories from Fat 170
% Daily Value *
Total Fat 19g
30%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 9mg
0%
Total Carbohydrates 82g
27%
Dietary Fiber 4g
15%
Sugars 52g
Protein 8g
Vitamin A
9%
Vitamin C
5%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 1 cup shredded coconut, toasted
  2. 1 1/2 cups Gluten Free rice bubbles/crispies
  3. 2 T coconut oil
  4. 130g dairy free chocolate (I use Whittakers)
Mousse
  1. 1 jar chickpeas in brine (alternatively, use 140g egg white)
  2. 1x 300g pack of FIRM tofu
  3. 1 tin coconut cream, refrigerated for at least 24 hours
  4. 250 g melted dairy free chocolate
  5. 280g white sugar
Cherry filling
  1. 1x 340g jar sour morello cherries
  2. 1/4 cup sugar
  3. 1 heaped teaspoon gluten free cornflour
  4. 2 T brandy if desired
ganache topping
  1. 125g coconut cream/milk substitute
  2. 125g chopped dairy free chocolate
Base
  1. 1. Melt the coconut oil and chocolate together.
  2. 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
Cherries
  1. 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. 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
  3. 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
Filling
  1. 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. 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. 3. Place the tofu in a food processor and blend until very smooth.
  4. 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. 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. 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. 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.
Ganache topping
  1. 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. 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.
beta
calories
530
fat
19g
protein
8g
carbs
82g
more
Fun With Allergy Kids http://allergykids.co.nz/
blended tofu

blended tofu

aquafaba

aquafaba ready for using

whipped coconut cream

vegan chocolate cherry mousse cake

adding cherries to the mousse

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Comments

  1. Leave a Reply

    Kaz Chauval
    June 6, 2016

    I have a feeling I’ll be spending a lot of time on your page. I’ve recently found out I’m gluten and dairy intolerant and my nutritionist also believes I have something called ‘leaky gut’ if you’ve heard of that so these last few weeks have been a bit of a rollercoaster for me and I’ve been finding it really hard to find yummy yet easy recipes to re create for meals and also desserts (I’m not the best cook/baker but I do try my best) but now that I have discovered this page I will be keeping a close eye on it. Your recipes sound delicious, you word everything so perfectly and I understsnd exactly what to do and the pictures help make it even easier to follow. You are a lifesaver! Thank you x (This recipe looks and sounds absolutely amazing by the way) x

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