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Vegan Chocolate Mousse Cake with cocoa and fruit
Light and tasty dessert from vegan ingredients

Vegan Chocolate Aquafaba Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The miracle of vegan pastry: 'Aquafaba' (chickpea can liquid). Though unbelievable, this liquid is full of protein and starch, whipping up just like egg whites. It tastes neutral, making it a perfect carrier for chocolate. This cake proves you can make airy mousse without eggs or dairy.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric Mixer (High Power)
  • 9-inch Cake Pan
  • Double Boiler

Allergen Information

⚠️ Tree Nuts (Almond)
⚠️ Soy (possible in chocolate)

Instructions

1 ✓

Base: Mix almond flour, baking powder, salt, 1/4 cup sugar, and coconut oil.

Tip: Look for a wet sand consistency.
2 ✓

Press into bottom of pan, bake at 350°F (180°C) for 10 minutes. Cool completely.

Tip: Fragile when warm, hardens when cold.
3 ✓

Cream: Melt chocolate over steam, mix with coconut milk and vanilla. Cool until lukewarm.

Tip: Must not be hot!
4 ✓

Whip cold aquafaba with remaining 1/2 cup sugar to stiff peaks (can take 5-10 mins!).

Tip: Be patient, it will look just like egg whites.
5 ✓

Gently fold foam into chocolate cream.

Tip: The air is in the foam, protect it.
6 ✓

Pour over base, chill 4 hours.

Tip: Chocolate setting will hold the cake together without gelatin.

Recipe FAQ

Why did the mousse collapse?
Aquafaba foam is more sensitive to fat and heat than egg foam. If the chocolate was too warm when folded in, it popped the bubbles.

Ingredients

  • 2 cups Almond Flour
  • 1/2 cup Coconut Oil (melted)
  • 3/4 cup Birch Sugar (Xylitol) or Granulated Sugar
  • 7 oz Dark Chocolate (Vegan)
  • 1 cup Coconut Milk (Full Fat, canned)
  • 2/3 cup Aquafaba (liquid from chickpea can, chilled)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1 pinch Salt