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Chocolate Raspberry Mousse Cake
[Vegan, Nut-Free]

TH By: Tiana Haines

Author Bio

I’m Tiana from the Life Of Goodness, a Nutrition and Dietetics student passionate about making delicious... Read More

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Vegan Nut-Free Chocolate Raspberry Mousse Cake topped with ganache and raspberries

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Chocolate Raspberry Mousse Cake [Vegan, Nut-Free]

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Dairy Free

Looking for a creamy, vegan dessert that DOESN'T include nuts? — Look no further, this creamy mousse cake is completely nut-free! The base is made from tofu which packs in the tanginess of real dairy-products but also keeps everything nice and rich. Using tofu instead of cashews also means its... Read More

Ingredients You Need for Chocolate Raspberry Mousse Cake [Vegan, Nut-Free]

To Make the Biscuit Base:

1 cup raw buckwheat
2 cups coconut flakes
1 cup medjool dates, seeds removed (about 8 dates)
1/2 teaspoon salt

To Make the Mousse Filling:

1 block firm tofu
1 cup vegan chocolate (can use a block broken up or chocolate chips)
1 tablespoon cacao powder
1/4 cup maple syrup
1/2 cup plant-based milk of choice
1/2 teaspoon vanilla bean powder
1 cup fresh raspberries (you can use frozen but they will become a little watery in the fridge but still tastes delicious)

To Make the Chocolate Sauce and Topping (this is optional):

1/4 cup coconut oil
1/4 cup cacao powder
2 tablespoon. maple syrup
1/2 teaspoon vanilla bean powder
Fresh or frozen raspberries (to top)
Cacao nibs (to top)
Edible flowers (to top)

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How to Prepare Chocolate Raspberry Mousse Cake [Vegan, Nut-Free]

Start by placing the chocolate for the filling in a bowl and melt by place bowl in saucepan with water on a low heat or in microwave. While this is melting you can start making the rest of the cake.
Add all crust ingredients into a high speed blender or food processor and blend until combined (it will be a bit crumbly like a biscuit). Line the bottom of a spring-form cake tin with baking paper and transfer the base into the tin. Press down with fingers until its even and place in freezer.
Place all filling ingredients into blender (except raspberries) and pour in the melted chocolate, blend until smooth and creamy. Add in the raspberries and stir into the mixture with a spoon. Pour onto the crust and even out with the back of a spoon. Place in fridge to set for at least 4 hours (overnight for the best result) and it will become firm.
When you're ready to serve, using a butter knife carefully go around the edges separating the mousse from the side of the tin and take out of the tin.
Make the chocolate sauce by mixing all ingredients together in a bowl until it becomes smooth then pour over cake (you could also use melted chocolate if you didn't want to make this).
Top with fresh or frozen raspberries, cacao nibs and edible flowers for decoration!

Notes

Store any left overs in fridge.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.