No Cook Creamy Vegan Chocolate Mousse Cake
You’re in for a treat! This creamy vegan chocolate mousse cake is SO easy to make, with just 20 minutes of hands on time and zero baking required. The creamy dairy free chocolate mousse is made with silken tofu and it’s layered on a bitter chocolate almond flour crust for a decadent but not-too-sweet dessert and it’s gluten free too!
Equipment
- High Speed Blender
- springform pan 8 inch for a lower slice with thinner layers, 6 inch for a taller slice with thicker layers.
Ingredients
Chocolate Mousse Filling
- 14 ounces silken tofu drained
- ¼ cup almond butter or sub sunflower or peanut butter as needed
- ¼ cup maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup dark chocolate chips or chopped dark chocolate, 70% cocoa
Almond Flour Crust
- 1 ½ cups almond flour or walnut flour
- 1 cup cocoa powder
- ⅓ cup maple syrup
- 2 tablespoons avocado oil or other neutral flavoured oil
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
Optional toppings
- your favourite fresh fruit just slice and place on top!
Instructions
- Cut a round of parchment paper to fit the bottom of your 8 inch (20 cm) non-stick springform pan. If pan isn't non-stick, lightly grease sides and bottom with a bit of avocado oil first. Set aside.
Make the crust
- In a medium bowl, whisk together almond flour, cocoa powder and salt until well combined. Pour in maple syrup, avocado and vanilla and whisk to combine, then start kneading and mixing with hands until dough starts to come together.
- Sprinkle the crust into the pan, then press firmly with hands until an even layer forms. Set aside.
Make the mousse filling
- Place tofu, almond butter, maple syrup, vanilla and salt in blender and blend on high for one minute until it is super smooth.
- Melt the chocolate chips in the microwave. OR, fill a small pot with 1 inch (2.5 cm) of water. Fit a heatproof bowl over the pot to make a double boiler. Place chocolate in the bowl. Heat over medium heat, stirring occasionally, until chocolate is fully melted and smooth.
- Scrape chocolate into blender and blend again on medium-high for 30-45 seconds until fully blended. Pour the mousse filling over the crust, scraping the blender to get every last delicious drop!
Chill the mousse cake
- Chill the cake for a minimum of 4 hours (6 is ideal) before slicing and serving. I find that this cake makes 8 generous servings but easily serves 10 as it is rich!
- You can store the cake for 4-5 days in the pan covered with plastic or reusable food wrap. Want to freeze it? Slice first, then place slices in a freezer container for up to 1 month. Let thaw for 15 minutes before serving.