Can I use store-bought brownies for the crust?

Yes, the recipe calls for 1/2 batch of brownies, which can be store-bought and gluten-free if needed, broken up and pressed into the base of your ring mould.

Why is aquafaba used in both mousse layers?

Aquafaba is whipped into stiff peaks with sugar and cream of tartar to provide an airy, light texture to both the peanut butter and chocolate mousses, replacing traditional egg whites.

How do I get the coconut fat for the mousse?

You'll need the solid coconut fat from a 15-ounce can of full-fat coconut milk, which is whipped to soft peaks before being folded into the peanut butter and chocolate mousse bases.

How long does the cake need to freeze to set properly?

After assembling both mousse layers, the cake needs to freeze for at least 3 hours or until it is firm to ensure it holds its shape before adding the ganache.

What makes this Peanut Butter Mousse Cake gluten-free?

The recipe specifies using gluten-free brownies for the crust, and all other ingredients like peanut butter, chocolate, plant-based milk, aquafaba, and coconut fat are naturally gluten-free.

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Peanut Butter Mousse Cake
[Vegan, Gluten-Free]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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A slice of vegan and gluten-free Peanut Butter Mousse Cake showing distinct layers of brownie crust, light peanut butter mousse, chocolate mousse, and a glossy chocolate ganache topping.

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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... Read More

Ingredients You Need for Peanut Butter Mousse Cake [Vegan, Gluten-Free]

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

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How to Prepare Peanut Butter Mousse Cake [Vegan, Gluten-Free]

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

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.