Gluten-Free Vegan Chocolate Mousse Cake

Gluten-Free Vegan Chocolate Mousse Cake

This Gluten-Free Vegan Chocolate Mousse Cake is the best secretly healthy yet seriously indulgent dessert. It's super chocolatey, rich and creamy and perfectly sweet!
Course Dessert
Cuisine European
Keyword vegan chocolate dessert, vegan chocolate mousse cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 283kcal
Author Rhian Williams


For the chocolate sponge:

  • 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)
  • 125 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
  • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
  • 6 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 75 g (2/3 cup) ground almonds (almond meal) *
  • 75 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 25 g (1/4 cup) cocoa powder

For the chocolate mousse:

  • 400 g (14 oz) sweet potatoes (2 medium-sized sweet potatoes)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon coconut oil

For the topping:

  • 60 g (2 oz) dark chocolate (ensure vegan/refined sugar free if necessary)
  • 7 tablespoons unsweetened almond milk (or any other plant-based milk)


For the chocolate sponge:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Place the mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
  • Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  • Once out the oven, leave in the tin to cool completely before applying the next layer

For the chocolate mousse:

  • Cook the sweet potatoes by boiling, steaming or roasting them until very soft and tender
  • Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
  • Whizz until completely smooth
  • Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  • Leave to cool before using for the cake

To assemble:

  • Once the sponge has completely cooled, keep it in the baking tin and spread the chocolate mousse evenly over the top
  • Melt the chocolate either over a bain-marie or in the microwave, add the milk and mix well
  • Still keeping the cake in the baking tin, pour the melted chocolate over the top of the mousse layer
  • Transfer the cake to the fridge for at least a few hours for everything to set
  • Once the top layer has set, you can decorate the cake if desired 
  • Ensure that everything has set properly before cutting the cake
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days



*You can alternatively use almond flour


Calories: 283kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 352mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7094IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg