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Vegan Cashew Chocolate Mousse Cake
Recipe

19 INGREDIENTS • 7 STEPS • 3HRS 20MINS

Vegan Cashew Chocolate Mousse Cake

3.5
2 ratings
The chocolate mousse in this cake is airy, smooth, and absolutely perfect! Because this cake isn’t sugar-filled like your typical Valentine’s Day treats, it makes a great sweet to share with your little ones. This decadent vegan chocolate cake is made with just a few simple ingredients that won’t have you feeling bad for having a second slice.
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
The chocolate mousse in this cake is airy, smooth, and absolutely perfect! Because this cake isn’t sugar-filled like your typical Valentine’s Day treats, it makes a great sweet to share with your little ones. This decadent vegan chocolate cake is made with just a few simple ingredients that won’t have you feeling bad for having a second slice.
3HRS 20MINS
Total Time
$2.45
Cost Per Serving
Ingredients
Servings
10
us / metric
Base
Medjool Dates
2 cups
Medjool Dates
soaked for 30 minutes in warm water if they are hard
Walnut
1/2 cup
Walnut
Hazelnuts
1/2 cup
Hazelnuts
or Almonds
Cacao Powder
2 Tbsp
Cacao Powder
Ground Cinnamon
as needed
Ground Cinnamon
Salt
1 dash
Mousse
Raw Cashews
3 cups
Raw Cashews
soaked for at least 3 hours
Coconut Cream
1/2 cup
Coconut Cream
Coconut Milk
1 1/2 cups
Coconut Milk
Coconut Oil
1 Tbsp
Coconut Oil
Dark Chocolate
1/2 cup
Toppings
Fig
to taste
Figs
Fresh Mint
to taste
Chocolate
to taste
Nutrition Per Serving
VIEW ALL
Calories
573
Fat
38.9 g
Protein
11.7 g
Carbs
52.0 g
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Vegan Cashew Chocolate Mousse Cake
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
Cooking InstructionsHide images
step 1
For the base of the cake, line the base of a 9-inch spring pan with parchment and set aside.
step 2
Into a food processor add the Medjool Dates (2 cups), Walnut (1/2 cup), Hazelnuts (1/2 cup), Maple Syrup (1 Tbsp), Cacao Powder (2 Tbsp), Ground Cinnamon (as needed), Salt (1 dash), Vanilla Extract (1 dash), and blend till large ball forms (if your processor is not very strong this will not happen) or until well combined. You should still be able to see the nuts but make sure the dates are nice and smooth.
step 3
Using your hands flatten out the based of the cake into the tin. You can use a cup or mug to make sure everything is even. Place in freezer while you prepare your mousse.
step 4
For the Chocolate Cheesecake, add the Raw Cashews (3 cups), Coconut Cream (1/2 cup), Coconut Milk (1 1/2 cups), Vanilla Extract (1 Tbsp), Coconut Oil (1 Tbsp), and Dark Chocolate (1/2 cup) into a high-speed blender (add your liquids first) and blend till smooth -around 2 minutes. You may have scrape down the sides of the blender a few times to make sure everything is well blended.
step 5
Once blended transfer your mixer to the cake tin. A quick trick to flattening the cream is by slamming the tin down on the table a couple times, does the trick for me. If you have no stress to release just use the back of a spoon.
step 6
Place in freezer to set for at least 3 hours or overnight!
step 7
Garnish the cake with Fresh Raspberries (to taste), Fresh Strawberries (to taste), Figs (to taste), some Fresh Mint (to taste), and Chocolate (to taste). Enjoy.
step 7 Garnish the cake with Fresh Raspberries (to taste), Fresh Strawberries (to taste), Figs (to taste), some Fresh Mint (to taste), and Chocolate (to taste). Enjoy.
Tags
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Christmas
Shellfish-Free
Easter
Vegetarian
No-Bake Dessert
Dessert
Mother's Day
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