Description
A rich and creamy vegan chocolate raspberry mousse cake that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1/4 tsp salt
- 1 1/2 cups dairy-free dark chocolate, melted
- 1 cup coconut cream
- 1/2 cup raspberry puree
- 1 tsp vanilla extract
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, cocoa powder, maple syrup, coconut oil, and salt in a bowl to form the crust.
- Press the mixture into a springform pan and bake for 10 minutes. Let cool.
- Melt dark chocolate and mix with coconut cream, raspberry puree, and vanilla extract.
- Pour the mousse over the crust and refrigerate for at least 4 hours.
- Garnish with fresh raspberries before serving.
Notes
- Use full-fat coconut cream for best texture.
- Chill the can of coconut cream overnight for easier separation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan, chocolate, raspberry, mousse, cake, dessert