Go Back
–+ servings
Print Recipe
4.50 from 6 votes

Triple Layer Chocolate Mousse Cake Vegan Gluten free Recipe. No Bake, No Palm oil

Decadent Triple Chocolate Mousse Cake /Pie has a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse. No palm oil Makes 1 8 inch pan
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 slice
Author: Vegan Richa

Ingredients

Base Cocoa butter + Chocolate Mixture:

  • 7 oz cocoa butter Now foods or Fair trade certified Artisana or Navitas Naturals I used Now foods)
  • 3 Theo Classic Organic 70% Cacao Dark Chocolate Fair trade, 3-Ounce Bars or other Vegan chocolate (9 oz, or 2 loaded cups of dark or semi sweet chocolate)
  • 1/3 cup coconut milk full fat, canned
  • 1/3 cup ground raw sugar or other fine sugar
  • 1 Tbsp vanilla extract

Crust

  • 1/2 cup finely ground oat flour use certified gf oats, or use more almond flour to omit oats
  • 1/2 cup finely ground almond flour use oat flour to omit nuts
  • 1/3 cup ground raw sugar
  • 3 Tbsp of base cocoa butter chocolate mixture
  • 2 to 3 tsp maple syrup

Dark Chocolate Mousse layer

  • All of the base (minus 3 tbsp) of Cocoa butter +chocolate Mixture
  • 1/3 cup coconut milk full fat
  • 1/3 cup firm or silken tofu well drained
  • 1/4 cup ground raw sugar

Light Chocolate Mousse Layer:

  • 1/2 cup coconut milk
  • 1/3 cup ground raw sugar
  • 1/2 cup firm or silken tofu well drained
  • 1.5 tsp vanilla
  • 3 Tbsp melted cocoa butter
  • 3 tbsp of the reserved cocoa butter + chocolate mixture
US Customary - Metric

Instructions

  • Base cocoa butter + chocolate mixture: In a pan, add the cocoa butter and heat at medium heat until fully melted. Depending on the cocoa butter, it can take 10 or more mins. Remove from heat when melted.
  • Remove 3 Tbsp of the melted cocoa butter into a bowl and set aside.
  • To the melted hot cocoa butter in the pan, add the dark chocolate let sit for half a minute. Whisk the dark chocolate to melt evenly.
  • Meanwhile, mix the 1/3 cup sugar into 1/3 cup coconut milk until well combined. Add this and vanilla to the pan and mix well until smooth and shiny. This is the base cocoa butter + chocolate mixture.
  • Make the crust: Mix the oat and almond flours with the sugar. Add 3 Tbsp of the base cocoa butter + chocolate mixture, and maple syrup to make a soft dough. Press the dough into Parchment lined cake pan. (or use a baked chocolate cake bottom like this one or this one)
  • Make the dark chocolate mousse layer: Add the rest of the base cocoa butter = chocolate mixture to a blender, add 1/3 cup coconut milk, 1/3 cup tofu or very thick cashew cream, sugar and blend to a smooth consistency. Pour 2/3 of this blended mixture into the cake pan. Reserve the 1/3 of the mixture in the blender. Refrigerate the cake pan with the dark chocolate mousse for 15 mins.
  • Make the lighter chocolate mousse layer: Add 1/2 cup coconut milk, 1/3 cup sugar, 1/2 cup tofu, 1.5 tsp vanilla, the 3 Tbsp reserved cocoa butter from step 2, to the blender (which has the reserve mix from step 6), and blend to smooth consistency. Pour into the pan over the dark chocolate layer. Even it out with a spatula if needed.
  • Chill the cake for a few hours, slice and serve with a dollop of vegan vanilla ice cream.

Notes

  • Makes a tall 8 inch round cake pan. I used a spring form pan.
  • I used store bought Oat and almond flour. If you are grinding the oats and almonds, grind them together so the almonds can be ground fine without becoming nut butter.  
  • Use a mix of dark chocolate and vegan semi sweet for best results. Some dark chocolate can add a slight bitter flavor profile. Taste and adjust the layers before assembly and add some cocoa powder for more chocolate, sugar for sweeter etc 
Nutritional values based on one whole cake

Nutrition

Calories: 340kcal | Carbohydrates: 31g | Protein: 3g | Fat: 21g | Saturated Fat: 5.6g | Sodium: 198mg | Potassium: 67mg | Sugar: 24g | Vitamin A: 910IU | Calcium: 23mg | Iron: 0.7mg