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Peanut Butter Mousse Cake [Vegan, Gluten-Free]

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This cake is so smooth and light you won't even realize how luxurious decadent it is. It starts out with a brownie base that is topped with a velvety peanut butter mousse with globs of peanut butter cookie dough throughout out and then topped with an elegant chocolate mousse and the whole cake is finished with a rich, dark ganache drizzled over top.

Peanut Butter Mousse Cake [Vegan, Gluten-Free]





Cook Time



For the Crust:

  • 1/2 batch of brownies (gluten-free if needed)

For the Peanut Butter Mousse:

  • 3/4 cup creamy peanut butter
  • 2 tablespoons plant-based milk
  • 1 teaspoon vanilla cxtract
  • 1/4 cup aquafaba
  • Coconut fat from 1 15-ounce can full-fat coconut milk
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar

For the Chocolate Mousse:

  • 1 scant cup semi-sweet vegan chocolate
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • 1/4 cup aquafaba
  • Coconut fat from 1 15-ounce can full-fat coconut milk
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar

For the Ganache:

  • 1 cup semi-sweet chocolate
  • 1/2 cup plant-based milk


  1. Take your brownies, break them up and press them into the base of your ring mould.
  2. Prepare the peanut butter mousse by slightly melting the peanut butter.
  3. Once it’s melted, add the milk and vanilla extract and whisk the mixture smooth.
  4. Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip this into stiff peaks.
  5. Whip the coconut fat to soft peaks then fold it into the peanut butter base.
  6. Fold in the aquafaba last and then pour this into the ring mould fitted with the brownie base.
  7. Freeze this while you prepare the chocolate mousse.
  8. Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk this until the mixture is smooth.
  9. Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mould.
  10. Freeze this for at least 3 hours or until it is firm.
  11. Prepare the ganache by warming the chocolate with the milk over a low heat stirring constantly until it’s smooth.
  12. Pour the ganache over the top of the frozen mousse cake, then refrigerate it until your ready to serving.

Nutritional Information

Total Calories: 2027| Total Carbs: 92g | Total Fat: 173g | Total Protein: 49g | Total Sodium: 655mg | Total Sugar: 47g





Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



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